strawberry meringue cake


Meringue Cake

Meringue Cake

Pastel de Merengue

Recipe Yield

10 to 12 servings

Cooking time

1 hour 15 minutes

Rate this recipe

4.37 from 11 votes


For the meringues:

  • 7 large egg whites
  • 1 teaspoon freshly squeezed lime juice
  • 1 1/4 cup granulated sugar
  • 2 tablespoons cornstarch sifted

For the whipped cream filling:

  • 1 1/2 cups heavy cream
  • 8 ounces (1 cup) mascarpone or requeson cheese chilled
  • 1 teaspoon Mexican vanilla extract
  • 2 cups sliced strawberries plus more for garnish

To Prepare

  • Preheat oven to 200 degrees.
  • Line two baking sheets with parchment paper and trace two circles, 8-inches in diameter, on each piece of parchment paper, four circles altogether between the two pans.
  • In the bowl of a standing mixer with the whisk attachment, beat the egg whites and lime juice on medium speed until frothy, about 3 to 4 minutes. Continue beating and start adding the granulated sugar slowly, about 2 tablespoons at a time, until completely combined and the mixture holds stiff peaks, about 2 to 3 more minutes. The meringue should appear white and glossy.
  • Remove the bowl from the stand, sift the cornstarch into the meringue, and use a rubber spatula to gently fold and completely incorporate the cornstarch. Transfer the meringue to the prepared baking sheets, dividing evenly between the 4 8-inch measured circles. Use the spatula to spread it into even circles; you will be able to make some nice wavy shapes.
  • Bake for 1 hour, then reduce the temperature to 175 degrees. Let the meringue dry in the oven for another 4 to 6 hours. The outside should be crisp, and they should be easy to remove from the parchment. Set aside to cool completely.
  • In the bowl of a standing mixer with the whisk attachment, whip the heavy cream and mascarpone cheese until soft peaks form. Add the vanilla and continue to beat until stiff peaks form.
  • Transfer 1 1/4 cups of the whipped mascarpone cream to a medium bowl and fold in the sliced strawberries. Set aside.
  • To assemble the cake, place a round of meringue on platter and spoon about 1 1/4 cup whipped cream onto the center, then spread to cover. Top with the second meringue and spread on the strawberry and whipped cream mixture. Top with the third meringue and another 1 1/4 cup whipped cream. Top with the final meringue. Serve in slices with more fresh strawberries.


78comments inMeringue Cake

  1. Susan Crittenden

    Feb 15

    Ummmm Yummy goodness!!!
    Will make this my Birthday “ cake” this year!!
    Thank you so much for the recipe!!

    1. Pati Jinich

      Feb 21

      Yay! Happy Birthday Susan 😉

  2. Michael Anderson

    Jul 07

    This is a favourite cake for Doctors & Rns, @ the Emergency Cardio Care

    1. Pati Jinich

      Nov 06

      So happy to hear Michael, un abrazo to you and your coworkers!

  3. Patti C

    Jan 27

    This looks so tasty! What other variations do you love most? Chocolate?

    1. Pati Jinich

      Feb 08

      Chocolate would be great or even Dulce de Leche!

  4. Carolyn Kotler

    Jan 21

    You say to bake for 1 hour then reduce temperature to 175 and let dry in oven 4-6 hours. How long to leave at 175°? When do you turn oven off? Please advise. Thanks.

    1. Pati Jinich

      Jan 23

      Hi Carolyn! Once you reduce the temperature to 175, leave the oven on like that for the 4 to 6 hours until your meringues are dry. It is a very low temperature that will do the job. Enjoy!

  5. Anna Maye

    Jan 14

    I just love ❤ ❤ 😍 strawberry 🍓 short cake… 😋 yummy . And I’m a sucker for Lemon 🍋 meringue pie. I just saw you show on PBS and this has just Inspired me to not forget what I love. The food is just the glue. You have the best spirit I can appreciate…. the time you take to make sure your love for food and family are as one is so beautiful. It gives gives me hope. Hope to never give up.

    1. Pati Jinich

      Feb 04

      You are incredibly kind Anne, thanks so much!!!

  6. Liz Martinez

    Apr 01


    1. Pati Jinich

      Apr 04

      It is called mascarpone and it is an Italian soft cheese, similar in texture to cream cheese. They sell it in most grocery stores and Italian delis. Good luck Liz 😉

  7. Paty Celis

    Mar 31

    Hi Paty, does the meringue cake need to be kept in the fridge? Or how long would the cream/cheese mixture hold at room temperature, please? (20°C).

    1. Pati Jinich

      Apr 11

      Hola Paty, yes, keep your cake in the fridge, mainly because of the mascarpone layers. The meringues are already cooked so they hold for a while, but this cake is better when eaten cool from the fridge. Enjoy!

  8. Araceli

    Mar 31

    Español por favor gracias el pastel se mira riquísimo

    1. Pati Jinich

      Apr 11

      Claro que si Araceli, el sitio web tambien esta en Espano aqui: Y aqui te va la receta tambien en Espanol, ojala que te guste:

  9. Dolores Shead

    Mar 30

    Looks delicious! Going to try and make for Easter!

    1. Pati Jinich

      Apr 11

      Yay! How did you like it Dolores?

  10. Lizette

    Sep 27

    Hi Pati,
    I’m trying your meringue cake today and I couldn’t get the meringue consistency right, it didn’t quite get fluffy like yours instead it was runny. Did I over beat the eggs or under beat them? I still put in the oven and we’ll see what they turn out like. Thank you so much, your cooking and passion for food is inspiring!

    1. Pati Jinich

      Sep 29

      Most likely you under beat them Lizette, remember they have to hold stiff peaks 😉

    2. Kate

      Mar 31

      Your bowl must be very clean. If there is any trace of protein the whites won’t go stiff. Try wiping the bowl with a bit of vinegar first.

      1. Pati Jinich

        Apr 11

        Great tip Kate, thanks for sharing 😉

      2. Donna Rose

        Sep 25

        The egg whites also won’t beat up properly if there is any fat at all in the whites, including even a spec of yolk. Adding a pinch of cream of tartar will help them stiffen up properly as well. Good luck!

  11. Jewel

    May 12

    Hello Pati! I am such a fan of your show. It is so informative and interesting. I am so intrigued in learning about the various regions of Mexico and the authentic cuisine. Thank you for what you do and your passion for it! I want to make this cake. Are there any variations on the cake filling that you recommend? Also I wanted to compliment you on your fashion style. You are always wearing the prettiest tops. Is there any place in particular that you enjoy shopping for the beautiful clothes you wear? Thank you again Pati!

    1. Pati Jinich

      May 13

      Hey Jewel, you can really fill this cake with anything you like, just your favorite fresh fruit, some jam, and why not maybe even some dulce de leche and nuts! About my tops, I don’t shop in just one particular place, I get them as I travel mainly in Mexico 😉

  12. Dotty

    Mar 02

    Hello Patti. Is there another spice I can substitute for saffron in the drunken rice recipe. Create not available in my area so I go on line to look for your great recipes

    1. Pati Jinich

      Mar 04

      Hi there Dotty! Unfortunately saffron is a basic ingredient in this recipe; its flavor is so unique it has no substitute. Now, if you really cannot get any, I would recommend to use a bit of turmeric instead basically for the color because the flavor would be a little Middle Eastern now, but not bad at all. Enjoy!

  13. Judy

    May 21

    Could I substitute lemon juice for lime juice in the meringue?

    1. Pati Jinich

      May 22

      Go for it, Judy!

  14. Anonymous

    Feb 14

    Make 3 layes of \merugune choclet cake

    1. Pati

      Feb 15

      Go for it!

  15. Jasmine

    Jan 23

    So sad. I tried so long and hard to make these egg whites stiffen😔. I didn’t have an egg beater though. only my immersion blender and a whisk which I tried. Other recipes I looked at said you need to incorporate the sugar fully each time you add more and that you should check the consistency of the egg whites before to make sure it’s not grainy at all. I also read that your utensils shoyld be squeaky clean without any grease and dry. I wish i would’ve done my homework ahead of time. I’ll admit I washed my immersion blender right before and i didn’t dry it. I may try this again someday. I used the strawberries and cream to make licuados😋

    1. Pati

      Feb 04

      Yes..water and egg whites don’t mix. I hope you give it another go, Jasmine.

  16. Jasmine

    Jan 20

    Hola Pati! I’m so excited to make this cake! Generally speaking I’m more of a cook rather than a baker and I really enjoy marking savory dishes. This may actually be my first cake🤔. Anyway I’m wondering if i can make this without a standing mixer. I have a blender, an immersion blender and a whisk. Thoughts?

    1. Pati

      Jan 23

      Sure! A whisk is a traditional way to make meringue. Enjoy, Jasmine.

  17. Emily

    Aug 16

    Hi Pati,
    I often make “normal” cake layers when I have a day off and store them in the freezer until I’m ready to thaw and use them for a special occasion. Do you know if a meringue layer would survive being stored in the freezer?
    Thank you!

    1. Pati

      Aug 20

      I really don’t think so…meringues are so delicate and capricious, they’re best used freshly made. You could make, cool, and tightly store outside of the fridge for one or two days though. Have fun making the cake, Emily!

  18. Gina

    Aug 12

    Pati, if my merengue turned tan did I over cook them? They pulled off the parchment and had a good texture and were not too soft to the touch, cut well!

    1. Pati

      Aug 15

      As long as it taste good…it’s great, Gina! But generally speaking they shouldn’t be too tan…

  19. Suzanne

    Jun 16

    Hello Pati
    Made this cake for my daughter’s birthday and it was beautiful! I did have a hard time cutting it. Any suggestions? It was a big hit with all the 13 year olds.
    Thank you 😘

    1. Pati

      Jun 18

      You just have to go for it when cutting this cake! I hope your daughter had an awesome birthday, Suzanne!

  20. Lori and Ray

    Jun 10

    My son and I like watching your show on APT’s Create. He saw this recipe and knew he had to have it for his birthday. I had to make a substitution on the marscarpone but it came out wonderfully. We put strawberry slices in with each layer. He lived it! It’s become a new favorite, definitely one to add to my grandmother’s recipe box.

    1. Pati

      Jun 11

      Oh wow! I’m so happy to hear that…and say happy belated birthday to your son for me!

  21. Debby Hamilton

    Nov 18

    Hi Pati, how long in advance can the meringue be made before assembly?

    1. Pati

      Nov 19

      I would give it 24-48 hours, as long as you store the meringue well and in a place with no humidity.

  22. Debby Hamilton

    Nov 18

    Hi Pati, How far in advance can the meringue be made before assembly?

    1. Pati

      Nov 19

      As long as it is completely covered in a place with no humidity, I would give it 24 to 48 hours.

  23. Georgina

    Nov 03

    Hi Pati, are the oven temps in Celsius or Fahrenheit?

    1. Pati

      Nov 03

      They are in Fahrenheit.

  24. Anonymous

    Nov 02

    Hi Pati is the oven temp is Celsius or Fahrenheit?

    1. Pati

      Nov 03

      Fahrenheit 🙂

  25. Fran

    May 17

    Hello Pati,

    I was wondering, if I reduced the amount of sugar in the meringue, would it affect the consistency? Thanks!

    1. Pati

      May 17

      Hi Fran, It may affect the consistency, but you are welcome to give it a try with less sugar. Let me know what happens if you do!

  26. Viviana

    May 06

    I love your cooking ??

    1. Pati

      May 08

      Thank you Viviana!

  27. Viviana

    May 06

    I think you are the best

    1. Pati

      May 08


  28. Baker

    Nov 07

    How far in advance can this cake be assembled? I don’t want it to become soggy but I don’t want to have to leave the table early to assemble dessert.

    1. Pati

      Nov 22

      It can hold for about 8 hours, after that, you’d need to refrigerate. ​

  29. marie

    Nov 11


  30. marie

    Nov 10

    on the meringue cake, am I to understand to bake at 200 for an hour and then for another 4 to 6 hours at 175? I am a bit confused…thank you…love your show, you and your family! thank you for being there!

    1. Pati

      Nov 11

      Exactly! Thanks for tuning in 🙂

  31. JoAnn

    Oct 27

    Pati! Thank u so much for your chili rellenos recipe. I am so looking forward to making the dish and i will let u know how everything comes out. I love your show so very much that it is like visiting with a friend. Again, thank u. U inspire me.

  32. Marius

    Oct 03

    You could use potato starch.

  33. Crystal

    Sep 23

    My grandson helped me make this cake today. This episode really touched my heart and I did cry a bit seeing how happy you are with your family. I rarely cook or bake anymore because of work, but after this episode, I cleaned off the dining room table and made drunken rice too! Thanks!

    1. Pati

      Sep 28

      Crystal, you are so sweet to send me this note. So fun to hear your grandson made the cake with you!


    Sep 16

    Pati , muchisimas gracias por tu aclaracion de los merengues , creo fui yo la que no entendi mucho y pregunte algo que estaba ahi
    Otra vez muchas gracias todas las recetas son increibles y disfruto mucho del programa Nellie

  35. Cathie Wulff

    Sep 15

    You are amazing. Love your show. Thank you for the wonderful recipes.

    1. Pati

      Sep 16

      Thank you, Cathie!!


    Sep 07

    Dear Pati
    Quiero saber cuanto tiempo los merengues hay que dejarlos en el horno cuando se baja la temperatura a 175 eso no dice en la receta
    muchas gracias

  37. Wendy

    Sep 06

    Hola Pati! I just love you and your recipes. Can you substitute tapioca starch for the corn starch? Thank you!

    1. Pati

      Sep 06

      Thanks! Yes, give it a try!


    Aug 31


    1. Pati

      Sep 06

      Hola! Exactamente se deja a 175 de 4 a 6 horas, hasta que esta bien sequito.

  39. Jennifer

    Jul 04

    My little boy,who is 7, watched you and your little boy make this cake so we wanted to try it, however he is allergic to cornstarch. Could you suggest a substitute in the recipe?

    1. Pati

      Jul 05

      Just skip the cornstarch! The meringues may be just a tad more chewy but in a really good way. You won’t miss a thing!

  40. Silvia Gallegos

    Jun 14

    Hi Pati!

    I saw you make this meringue cake on your TV show on PBS and want to try it. However, I’m wondering how well it lasts at room temperature or in the fridge overnight. Does it get soggy or less crunchy with time, especially if refrigerated? I am thinking of making it for a lunch b-day party at work, but afraid it might not be an ideal choice, since I would probably make it the night before. I thought of the possibility of leaving the meringues in the oven overnight, refrigerating the filling and assembling it the next morning. What do you think?

    Gracias por todas las fabulosas recetas… soy una gran fanatica.


    1. Pati

      Jun 14

      Good idea: make meringues a day ahead and keep them covered outside of the refrigerator. The day off, beat cheese with heavy cream and fill and stack. You can also refrigerate the filling. You will love it.

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