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Strawberries Cream & Meringue

Imagine juicy red strawberries, topped with a delicate whipped cream, kissed by shards of crisp airy Meringue. This desert gives way to a soft , melt in your mouth center that contrasts beautifully with the strawberries.

Season ; Spring, Early Summer

Prep time: 20 minutes

Cook time: Inactive: 1 1/2 -2 hours

Serves 4 -6



3 cups, of fresh strawberries, hulled and halved, or other seasonal fruit

1 tsp. monk fruit, or other sugar, to macerate the berries

1 tsp. freshly grated lemon zest

Whipped Cream

1 cup whipping cream, chilled

1 tsp vanilla, or almond extract

2 tbsp organic powdered sugar, or maple syrup ~ 


4 large egg whites, at room temperature 

1/2 cup coconut sugar, sifted, or other sugar

1 tsp. vanilla 

pinch of salt

 Meringue  Method ~

Whisk whites until soft peaks form, then add in the sugar, a pinch of salt and a tsp of vanilla.

Whisk on high for five minutes until you can no longer feel any grains of sugar in the egg white mixture. The coconut sugar gives the meringue a slightly tan color, which gives the desert a bit of contrast.

Line baking trays with silpats and smooth your meringue onto the silpats thinly. Or, spread the meringue into a rectangle on a baking sheet lined with parchment paper.

Bake in an oven at 175 F for 1.5-2 hours. Once meringue has cooled, break up into shards.

Strawberries ~

About an hour before serving, combine the strawberries, lemon zest, and sugar as needed in a large bowl and let the berries release their juices. 

Whipped Cream ~

In the bowl of a large mixer, beat the whipping cream with the sweetener of choice at medium speed until soft peaks form.

Assembly ~

Lay the macerated strawberries on the bottom of a small bowl. Top with whipped Cream. Top with shards of Meringue.


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