Classic Lemon Meringue Strawberry Shortcake

why make this recipe

Classic Lemon Meringue Strawberry Shortcake is a delightful dessert that brings together the tartness of lemon, the sweetness of strawberries, and the lightness of meringue. It is perfect for summer gatherings, birthday parties, or any special occasion. This dessert not only looks beautiful but also offers a burst of flavor with each bite. The combination of textures—from the moist cake to the fluffy meringue and juicy strawberries—makes it an absolute crowd-pleaser.

how to make Classic Lemon Meringue Strawberry Shortcake

Ingredients

• 2 cups strawberries, sliced
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1/2 cup milk
• 1 lemon, juiced and zested
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar (for meringue)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
2. In a bowl, mix flour and baking powder. In another bowl, cream butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, add the milk, lemon juice, and lemon zest.
3. Combine the wet and dry ingredients, mixing until smooth. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
4. Let the cake cool completely in the pan.
5. To make the meringue, beat the egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks appear.
6. Spread the meringue over the cooled cake.
7. Bake in the preheated oven at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown.
8. Top with sliced strawberries before serving.

how to serve Classic Lemon Meringue Strawberry Shortcake

Serve the Classic Lemon Meringue Strawberry Shortcake chilled or at room temperature. You can cut it into squares or slices for easy serving. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for added creaminess.

how to store Classic Lemon Meringue Strawberry Shortcake

Store any leftover cake in the refrigerator. It is best to cover the cake loosely with plastic wrap to prevent it from drying out. Consume within a few days for the best flavor and texture. Note that the meringue may soften over time due to humidity in the refrigerator.

tips to make Classic Lemon Meringue Strawberry Shortcake

• Make sure to beat the egg whites in a clean bowl, free from grease, for the best meringue.
• Adjust the sugar levels in the cake and meringue according to your taste.
• For an extra zing of lemon flavor, increase the lemon zest slightly.
• Consider using fresh seasonal strawberries for the best taste and vibrancy.

variation

You can switch up the fruit topping by using raspberries, blueberries, or peaches instead of strawberries. Adding a layer of lemon curd between the cake and meringue can enhance the lemon flavor even further.

FAQs

Can I use store-bought meringue for this recipe?
Yes, you can use store-bought meringue if you’re short on time, but homemade meringue is recommended for the best texture and flavor.

How long does it take to make this dessert?
The entire process takes about an hour, plus cooling time. Make sure to allow the cake to cool completely before adding the meringue.

Can I freeze Classic Lemon Meringue Strawberry Shortcake?
Freezing is not recommended because the meringue may not hold its texture after thawing. It is best enjoyed fresh or refrigerated for a few days.

Classic Lemon Meringue Strawberry Shortcake

A delightful dessert combining tart lemon, sweet strawberries, and fluffy meringue, perfect for summer gatherings and special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American, Bakery

Calories: 300

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1/2 cup milk
• 1 lemon juiced and zested

Meringue Ingredients

• 3 large egg whites Make sure to beat in a clean bowl.
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar For meringue.

Topping

• 2 cups strawberries, sliced Use fresh, seasonal strawberries for best taste.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
2. In a bowl, mix flour and baking powder.
3. In another bowl, cream butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Then, add the milk, lemon juice, and lemon zest.
6. Combine the wet and dry ingredients, mixing until smooth.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
8. Let the cake cool completely in the pan.

Meringue Preparation

1. To make the meringue, beat the egg whites and cream of tartar in a clean bowl until soft peaks form.
2. Gradually add the sugar while continuing to beat until stiff peaks appear.
3. Spread the meringue over the cooled cake.
4. Bake in the preheated oven at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown.

Serving

1. Top with sliced strawberries before serving.
2. Serve chilled or at room temperature, cut into squares or slices.

Notes

Store leftover cake in the refrigerator, covered loosely with plastic wrap. Best consumed within a few days. Adjust sugar levels according to taste and consider fruit variations for topping.