Strawberry Meringue Cake
A delightful layered cake featuring orange-infused yellow cake, fluffy meringue, fresh strawberries, and whipped cream, perfect for special occasions and fruit lovers.
Ingredients
Instructions
- Combine the cake mix, orange juice, water, egg yolks, and grated orange peel; beat for 4 minutes on medium speed of an electric mixer.
- Pour the batter into two greased and wax paper-lined 9-inch round cake pans.
- Beat egg whites with cream of tartar to soft peaks; gradually add the sugar, beating to stiff peaks.
- Gently spread the meringue evenly over the batter in the pans.
- Bake at 350°F (175°C) for 35 to 40 minutes; cool completely before assembling.
Tips & Substitutions
To ensure a light and airy meringue, make sure your mixing bowl is completely clean and dry before whipping the egg whites. For a citrus twist, consider substituting lemon juice for the orange juice. If fresh strawberries are out of season, preserved ones or other berries can work well in this recipe. For a gluten-free alternative, try using a gluten-free cake mix.
Serving Suggestions
Serve the Strawberry Meringue Cake with a dollop of whipped cream on the side for added richness. It pairs beautifully with a light salad or a scoop of vanilla ice cream for dessert. For a festive touch, garnish with fresh mint leaves or additional orange zest. This cake is perfect for summer gatherings or as a centerpiece for holiday celebrations.
Storage & Reheating
Store any leftover Strawberry Meringue Cake in an airtight container in the refrigerator for up to 3 days. If you need to reheat it, gently warm individual slices in the microwave for about 10-15 seconds, being careful not to melt the meringue. For the best texture, enjoy it chilled straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Meringue Cake contains roughly 570 calories, with 15g protein, 57g carbohydrates, and 31g fat. It is an excellent source of potassium (106% of the Daily Value), iron (39% of the Daily Value), and vitamin C (31% of the Daily Value), and a good source of calcium.
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 use a different type of cake mix for this recipe?
Yes, you can substitute a white or lemon cake mix for the yellow cake mix if you prefer a different flavor profile. Just keep in mind that it may slightly alter the final taste and texture of the cake.
How can I prevent the meringue from weeping?
To prevent meringue from weeping, ensure that the egg whites are whipped to stiff peaks and that no moisture remains in the bowl. Additionally, bake the meringue until it is fully set and dry to the touch, and cool the cake completely before assembling.
Can this cake be made in advance?
Yes, you can make the cake layers in advance and store them tightly wrapped in plastic wrap at room temperature for up to 2 days. Assemble the cake with meringue and whipped cream on the day you plan to serve it for the best texture and flavor.
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).