How to Make Strawberry Meringue Cake
Total time
Serves: 1 cake (6.5inch in diameter)
  • 3 egg whites
  • ¾ cup granulated sugar (150g)
  • ½ teaspoon corn starch (1g) (corn flour in UK)
Whipped cream:
  • ¾ cup whipping cream (180ml)
  • 2 tablespoons granulated sugar
For the topping:
  • 2 pounds strawberries, hulled & halved (900g)
  • 2 tablespoons granulated sugar (30g)
  • 1 teaspoon vanilla extract (5ml), or as much as you want
Watch the video above for directions.
Make meringue
  1. 1. Prepare pans.
  2. 2. Whisk egg whites until firm.
  3. 3. Meanwhile mix granulated sugar and corn starch.
  4. 4. Add the sugar and starch mixture into the egg whites little by little while whisking.
  5. 5. Whip until silky and sticky.
  6. 7. Transfer the meringue to parchment paper lined pans and form three disks.
  7. 8. Bake in the oven preheated to 194 degrees F. (90 C) for about 2 hours and let cool in the oven with door closed.
Prepare strawberries
  1. 9. Wash and hull and halve strawberries.
Make whipped cream
  1. 10. Whip whipping cream until soft peaks.
  2. 11. Add in sugar and whip until peaks.
Build the cake
  1. 12. Place a meringue disk. Cover the top with whipped cream. Arrange strawberries. Repeat with the remaining ingredients.
1. If you dry the meringue disks completely and the disks are thick enough, then unlike 'fragile traditional pavlova', this layered cake holds its shape pretty well. So it can be made about 6 hours in advance before serving. Just refrigerate it. Happy cooking!

2. The best way to dry the meringue completely is baking at low temperature (80-90 degrees C.) for a long time (depending on the size from 1½ to 2 hours) completely, then dry in the oven with door closed. And store in the air-tight container if it's not dry weather.
Nutrition Information
Serving size: 4 persons
Recipe by Eugenie Kitchen at