Meringue Ice Cream Cake With Strawberries
A luscious layered ice cream cake featuring airy meringue, fresh strawberries, and creamy vanilla ice cream, perfect for celebrations and summer gatherings.
Ingredients
Instructions
- Do not preheat the oven. Butter two 10-inch spring-form pans.
- In a clean mixing bowl, beat 7 egg whites and 1 teaspoon cream of tartar until soft peaks form.
- Gradually add 1 1/2 cups sugar, beating until stiff, glossy peaks form.
- Stir in 1 teaspoon vanilla extract.
- Divide the meringue mixture evenly between the prepared pans and spread into smooth layers.
- Bake the meringue layers in a preheated oven at 250°F (120°C) for about 1 hour or until crisp and dry. Let cool completely.
- Wash and hull the strawberries, leaving them whole.
- In a large bowl, whip 2 cups heavy cream until soft peaks form.
- Fold in 1 quart vanilla ice cream into the whipped cream until smooth.
- Layer the cooled meringue in a serving dish, spread with the ice cream mixture, and top with strawberries.
- Repeat layers if desired, then freeze the assembled cake until firm, about 4 hours or overnight.
Tips & Substitutions
Ensure your mixing bowl and beaters are completely clean and free of grease for the best meringue texture. If you don't have cream of tartar, lemon juice can be used as a substitute. You can also experiment with different fruits like raspberries or blueberries for a unique twist. For a more decadent flavor, consider adding a splash of almond extract to the meringue.
Serving Suggestions
Slice the cake into wedges and serve it chilled. It pairs beautifully with a drizzle of chocolate sauce or a dollop of whipped cream on the side. For a refreshing touch, serve with fresh mint leaves. This cake also complements light summer dishes or can be enjoyed as a delightful dessert after a hearty meal, such as Crackling Cowboy Cornbread.
Storage & Reheating
To store leftovers, wrap the assembled cake tightly in plastic wrap or aluminum foil and keep it in the freezer. This cake freezes well and can last for up to a week. When ready to serve, let it sit at room temperature for about 15-20 minutes before slicing for easier serving.
Nutrition & Diet Analysis (per serving)
Each serving of Meringue Ice Cream Cake With Strawberries contains roughly 2420 calories, with 33g protein, 491g carbohydrates, and 46g fat. It is an excellent source of dietary fiber (135% of the Daily Value), vitamin A (109% of the Daily Value), and potassium (106% of the Daily Value). Note that it is relatively high in sodium, at 993mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the meringue layers in advance?
Yes, you can prepare the meringue layers a day ahead. After baking, allow them to cool completely and store them in an airtight container at room temperature. This will help maintain their crisp texture until you assemble the cake.
What can I substitute for vanilla ice cream?
If you prefer a different flavor, you can substitute vanilla ice cream with strawberry or chocolate ice cream. Each variation will give the cake a unique taste profile, allowing for customization based on your preference.
How do I know when the meringue is done baking?
The meringue is done when it feels crisp to the touch and has a dry appearance. It should lift easily from the pan without sticking. For best results, avoid opening the oven door during baking to maintain a consistent temperature.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).