Crispy Meringue Cake Recipe with Light Vanilla Cream Filling

This light, airy meringue cake layered with whipped cream and fresh strawberries is an ideal summer dessert. Crisp, delicate meringue rounds sandwich fluffy, lightly sweetened cream and juicy strawberries for a show-stopping treat.

If you’ve got leftover egg whites from another recipe, this meringue cake is a wonderful way to use them. Meringue can seem intimidating, but with a few simple tips and this reliable method you can make a stunning dessert any time of year.

I made a two-layer cake here, but you can build a taller cake by spreading the meringue thinner or doubling the recipe for additional layers.

Meringue Cake Ingredients

The meringue layers are made from egg whites and sugar, with a touch of vanilla for flavor and an optional acid (lemon juice or cream of tartar) to help the whites whip up. The filling is simply whipped cream sweetened with powdered sugar and finished with vanilla. Fresh strawberries are used both sliced for the filling and pureed into a bright strawberry syrup to drizzle over the assembled cake.

How to Make Meringue Cake

Full measurements and printable instructions are included in the recipe card. Read through the steps before starting — meringue is simple but benefits from preparation and care.

1. Preheat the oven to 250°F (120°C). Combine egg whites, sugar, vanilla and cream of tartar (if using) in a heatproof bowl.
2. Heat a saucepan of water until simmering. Place the bowl over the pan (don’t let the bowl touch the water) and stir until the sugar dissolves. Test by rubbing a little of the mixture between your fingers — it should feel smooth, not gritty.
3. Transfer the bowl to a stand mixer and whisk on high until the meringue is glossy and holds stiff peaks. This may take several minutes.

Bake the meringue layers

1. Spoon or pipe the meringue onto silicone mats or lined baking paper, forming two flat rounds about 6–7 inches (15–18 cm) in diameter.
2. Bake for 10 minutes, then reduce the oven to 195°F (90°C) and bake for a further 80 minutes without opening the door. The layers are done when they lift easily from the mat. Turn the oven off and leave the meringue inside to cool for a couple of hours to prevent cracking.

Prepare the filling

1. Puree about 1/2 cup (80g) strawberries and combine with 1/2 cup (100g) sugar and 1 tablespoon lemon juice in a small saucepan. Simmer briefly until slightly thickened, then cool. Strain if you prefer a seedless syrup.
2. When ready to assemble, whisk cold heavy cream with powdered sugar and vanilla until soft peaks form. Avoid overwhipping, which can make the cream grainy.

Assemble the meringue cake

1. Place one meringue round on a cake stand. Spread or pipe half the whipped cream over it, drizzle with some strawberry syrup and scatter sliced strawberries on top.
2. Top with the second meringue round, add the remaining cream and strawberries, finish with more syrup, and dust with powdered sugar. Serve immediately for the best texture.

Tips for meringue cake perfection

• Use fresh egg whites or pasteurized liquid egg whites. Fresh whites usually whisk better, but either will work.
• Cleanliness matters: any trace of fat or yolk in the bowl or on the whisk can stop the whites from whipping. Wipe the bowl with lemon juice or vinegar if needed.
• Store baked meringue layers in an airtight container between sheets of baking paper to keep them crisp for a few days. Keep them dry and away from humidity.
• Assembled cake should be served right away. Refrigerating an assembled cake will soften the meringue layers within several hours.
• Swap the strawberries for other berries or fruits — raspberries, blueberries, blackberries, or a tropical mix such as mango and passion fruit all work beautifully.

Did you make this meringue cake? I’d love to hear how it turned out. Leave a comment or rating — your feedback helps others and makes the recipe better. If you share on social media, tag your photos to show off your bake.