Strawberry Meringue Cake

Prep Time
Cook Time
Ready In

"McCall’s Cooking School 1984 Book 1 “Sweet ripe strawberries and meringue turn a simple layer cake into a spectacular dessert. The cake rounds are baked first, returned briefly to the oven topped with meringue, and then when cool layered with fruit and whipped cream” beast of recipe"

Original recipe yields 10 servings


  • Serving Size: 1 (272.9 g)
  • Calories 706.7
  • Total Fat - 40.9 g
  • Saturated Fat - 18.4 g
  • Cholesterol - 1097.5 mg
  • Sodium - 258 mg
  • Total Carbohydrate - 67.5 g
  • Dietary Fiber - 4.4 g
  • Sugars - 41.6 g
  • Protein - 20.1 g
  • Calcium - 237.9 mg
  • Iron - 3.9 mg
  • Vitamin C - 7.3 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Sift flour with baking powder and salt three times; set aside.

Step 2

Preheat oven to 375F.

Step 3

Grease well and lightly flour two 9 by 1 1/2 inch layer pans.

Step 4

In large bowl of mixer, at medium speed, cream butter until light.

Step 5

Gradually beat in sugar until light and fluffy.

Step 6

Beat in egg yolks, half at a time, beat until very light.

Step 7

At low speed, beat in flour mixture (in fourths)

Step 8

Alternately with milk (in thirds), beginning and ending with flour mixture. Beat just until combined. Add vanilla.

Step 9

Divide evenly into cake pans;

Step 10

Smooth tops.

Step 11

Bake 20 to 25 minutes until tops spring back when gently pressed with finger. Do not overbake.

Step 12

Meanwhile, in small bowl of mixer, let whites warm to room temperature – 1 hour.

Step 13

Cool layers in pans on racks 5 minutes.

Step 14

Loosen edges with sharp knife.

Step 15

Invert on cake racks to cool.

Step 16

Place cooled layers on cookie sheets.

Step 17

Preheat oven to 350F.

Step 18

At high speed, beat whites just until soft peaks form when beater is slowly raised.

Step 19

Beat in 1/2 cup sugar, 2 tablespoons at a time,

Step 20

Beating after each addition.

Step 21

Beat until stiff peaks form when beaters are slowly raised.

Step 22

Spread meringue lightly on layers.

Step 23

Bake 10 to 15 minutes, until meringue is golden.

Step 24

Let cool on racks.

Step 25

Reserve half of berries for top of cake.

Step 26

Slice rest into bowl.

Step 27

Sprinkle with ½ cup sugar; chill.

Step 28

To serve: place one layer on cake plate.

Step 29

Top with sliced berries.

Step 30

Spread with whipped cream.

Step 31

Place second layer on top.

Step 32

Halve reserved berries; arrange on cake; brush with jelly.

Step 33

Serve at once or within several hours.

Step 34

Do not refrigerate.

Tips & Variations

No special items needed.


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