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Chilled Strawberry  Meringue Cake


4 egg whites

1 cup sugar

Butter a sheet pan, and dust with flour.  With a pointed instrument, mark 3 circles, each 6 inches in diameter, in flour.  Preheat oven to 225°.  Beat egg whites, adding sugar a little at a time, until stiff.  Fill a pastry bag, equipped with a half-inch plain tip, with Meringue.  Dress a lattice pattern into 3 circles.  Bake Meringue for about 2 hours, or until dry.  Leave oven door slightly ajar to allow steam to escape.  


1 pint fresh strawberries

4 tablespoons confectioners’ sugar, divided

11/2 pints heavy cream

Wash strawberries, and remove stems.  Slice, or cut berries into small pieces.  Whip cream with 2 tablespoons confectioners’ sugar.  Carefully combine strawberries, two-thirds of whipped cream, and remaining sugar.  Place strawberry mixture between layers of Meringue.  Decorate top with remaining whipped cream and some nice strawberries. 

The Great Chefs of Virginia Cookbook

This and other Best of the Best Virginia recipes can be found in: