Lemon Meringue Cake with Strawberries
Indulge in the perfect harmony of sweet, tangy, and airy textures with this Lemon Meringue Cake with Strawberries. This show-stopping dessert features tender layers of zesty lemon cake, bursting with the brightness of fresh lemon juice and zest. Juicy slices of fresh strawberries add a pop of natural sweetness, perfectly complementing the tartness of the cake. The pièce de résistance is the billowy meringue crown, toasted to perfection with golden peaks for a caramelized finish. Crafted with simple ingredients like all-purpose flour, butter, and eggs, this elegant dessert comes together in just over an hour. Whether you’re celebrating a special occasion or want to elevate your dessert game, this cake is a delightful treat that’s as beautiful as it is delicious. Garnish with extra strawberries and watch it steal the show at your next gathering!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 200 grams Granulated sugar (for cake)
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 170 grams Unsalted butter (softened)
- 3 large Eggs (room temperature)
- 120 milliliters Whole milk
- 60 milliliters Fresh lemon juice
- 2 tablespoons Lemon zest
- 300 grams Fresh strawberries (sliced)
- 4 large Egg whites (room temperature)
- 200 grams Granulated sugar (for meringue)
- 0.5 teaspoon Cream of tartar
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 180°C (350°F) and grease two 8-inch round cake tins. Line the bottoms with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the softened butter to the dry ingredients, mixing until the mixture resembles fine breadcrumbs.
In a separate bowl, whisk together the eggs, milk, lemon juice, and lemon zest.
Gradually add the wet ingredients to the flour mixture, beating until the batter is smooth.
Divide the batter evenly between the prepared cake tins and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
While the cakes are cooling, prepare the meringue: In a large bowl, beat the egg whites and cream of tartar until soft peaks form.
Gradually add the granulated sugar for the meringue, one tablespoon at a time, while continuing to beat, until the mixture forms stiff, glossy peaks. Beat in the vanilla extract.
To assemble the cake, place one layer on a serving plate. Arrange an even layer of sliced strawberries on top.
Place the second layer of cake on top of the strawberries. Spread the meringue over the entire cake, making swirls and peaks as desired.
Using a kitchen torch, lightly toast the meringue until golden brown. If you don’t have a torch, place the cake under the broiler for 1-2 minutes, watching carefully to prevent burning.
Garnish with additional fresh strawberries if desired. Slice and serve!
Nutrition Facts
Calories |
4136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 94.8 g | 474% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 2566 mg | 112% | |
| Total Carbohydrate | 627.9 g | 228% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 424.9 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 390 mg | 30% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1698 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
