Strawberry Meringue Cake

May 31, 2012

I have always associated recipes with places that I live.  For example, I found the perfect coconut macaroon recipe at my parents house.  My go-to chocolate cake recipe was discovered in grad school.  And my iced sugar cookies were my favorite at my first apartment.  You get what I’m saying.

So, to go along with these theme, and to pay homage to my current apartment and city, I am sharing a spin-off of the most made recipe here: the meringue cookie.  I never quite got meringue right before I moved here.  The cookies would always turn out too crispy and sweet.  But somehow, here, (when I thought to add less sugar, and bake the meringues at a lower temperature..and to add chocolate chips and nuts), they came out perfect.

This cake is that same meringue cookie in grander form.  It’s soft, marshmallowy and light in texture, with crunchy, toasty pecans and graham crackers spread throughout. All topped with a light cream cheese frosting, and first of the season strawberries.  It’s basically screaming summer. 

So on to the next adventure, new beginnings and finding the next perfect recipe!

Strawberry Meringue Cake (adapted from Food Network)


  • 4 egg whites
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 tsp. cream of tartar
  • 1/2 tsp. salt
  • 1 cup chopped pecans, toasted and cooled
  • two sleeves, about 10 oz., crumbled graham crackers (you want tiny pieces, but not crumbs)
  • 8 ounces (1 cup) cream cheese
  • 1/2 cup sour cream
  • 1/2 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 1/2 pounds sliced fresh strawberries

For the cake: Preheat the oven to 350 degrees. Spray a 9-inch nonstick springform pan with nonstick cooking spray.

With a mixer, on low speed, beat the egg whites until foamy.  Add cream of tartar and salt, and turn the mixer on medium high until soft peaks begin to form.  Gradually add the sugar slowly, then the vanilla, and mix at high speed until stiff peaks form.  Gently fold in the pecans and graham crackers. Pour into the prepared pan.  Bake for about 30 minutes, or until just lightly golden on top.  Cool for about 15 minutes, and then release the springform pan.  Spread on the cream cheese frosting and decorate with strawberries.

For the frosting: In an electric mixer, beat the cream cheese, sour cream, powdered sugar, and vanilla extract until completely smooth.


4 Responses to “Strawberry Meringue Cake”

  1. […] the summer for just a second?  Ice creams, and pies disguised as breakfast.  Cakes and…more cakes.  The time has come for my back to school […]

  2. […] was making a birthday cake for her.  Again, she had her requirements.  My family loves all things meringue, so she definitely wanted that included in the cake.  I suggested a pavlova.  She refused. […]

  3. […] I probably don’t need to post another strawberry recipe.  And yes, strawberry season was at its peak about 6 weeks ago.  And I know that it will […]

  4. […] in the day, when I was too afraid to make meringues (but loved them so much!), I learned about a little British dessert called Eton Mess.  Basically, […]

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