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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Strawberry Meringue Cake Recipe

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This recipe for Strawberry Meringue Cake is from The Meyer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box Duncan Hines classic yellow cake mix
1 1/3 cup orange juice
4 eggs, separated
1 1/2 teaspoon orange zest
1/4 teaspoon cream of tartar
1 cup plus 1/4 cup sugar, divided
2 cup whipping cream
2 pints fresh strawberries, divided
Directions:
Directions:
Oven to 350º
In mixing bowl, combine cake mix, orange juice, egg yolks and orange zest. Beat on medium speed for 4 minutes. Pour into 2 greased and floured 9-inch round pans; set aside. In mixing bowl, beat egg whites and cream of tartar on medium until foamy. Gradually beat in 1 cup sugar, a tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Spread meringue over cake batter. Bake 35 minutes. Cool in pans on wire racks.
Mash 1/2 cup strawberries with remaining sugar. Let sit 15 minutes. Beat cream until stiff peaks form; fold strawberries into whipped cream.
Loosen edges of cakes from pan with knife. Using 2 spatulas, carefully remove one cake to a serving platter, meringue side up. Spread with 2/3 of the whipped cream mixture. Slice remaining berries; arrange half over cream mixture. Repeat layer. Store in refrigerator.
Number Of Servings:
Number Of Servings:
12-16
Personal Notes:
Personal Notes:
This cake is very different. The meringue is baked right on top of the cake layers. It is absolutely delicious and gorgeous! A very impressive dessert!

 

 

 

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