Strawberry meringue cake

I found a lovely recipe for pineapple meringue cake here a while ago, but didn’t feel too confident to try it as all my previous attempts at meringues have flopped. With hubby very hard at work in the garden, I mustered enough confidence to give this recipe a go. I did modify the recipe slightly to add strawberries instead of pineapple, and because my cake tin is a 9″ spring-form, I had to double the recipe. Credit to the lovely Shell for this lovely meringue cake.



  • 4 egg yolks (medium eggs)
  • 1/2 tbsp butter, softened
  • 1 cup castor sugar
  • 1 tsp vanilla
  • 2 cups plain flour
  • 3 tsp baking pwder
  • a pinch of salt
  • 1 cup semi-skimmed milk


  • 4 egg whites
  • 1 tsp vanilla
  • 1 cup castor sugar


  • 1 cup double cream, whipped until thick
  • a punnet of strawberries, hulled and halved
  • 1 tbsp icing sugar


  1. Pre-heat the oven to 180 degrees (gasmark 5)
  2. Grease and line 2 9″ spring form tins (or do as I did and bake a cake at a time)
  3. Cream the butter and sugar until pale
  4. Add the eggs and vanilla and whisk until creamy
  5. Mix the flour, baking powder and salt.  Add 2 tbsp of the flour mix into the egg mix, followed by 1/4 cup of milk, and repeat again until all the flour and milk have been incorporated
  6. Split the cake mix into the 2 prepared spring-forms
  7. Whisk the egg whites, sugar and vanilla until a stiff mixture forms.  Pour half the meringue mix onto the 1st cake mix and the remainder on the 2nd. Use a rubber spatula to even out the surface
  8. Bake in the oven for 35 minutes
  9. Remove from the oven and leave to cool in the tins for 10 – 15 minutes. Remove the ring and leave to cool for another 20 minutes
  10. Carefully peel off the grease-proof paper from the base of the cakes
  11. Place the first cake meringue side up on a cake stand or plate
  12. Mix the filling (cream, strawberries and icing sugar) and use to rubber spatula to spread on the meringue
  13. Place the second cake meringue side up on the filled cake
  14. Arrange some strawberries on the top meringue and dust with icing sugar

Here is a close up of a slice of the meringue-cake:

 The cake turned out light (and fluffy as per hubby) and the strawberry-cream filling is perfect for the summer. All we need now is some tea and dainty sandwiches and we’ve got ourselves an afternoon tea.