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Curtis Stone's strawberries and cream meringue cake

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This strawberries and cream dessert will be a new favourite. Try Curtis’ meringue cake for an absolute treat - you’ll want to make it on repeat.

  • Serves12
  • Cook time30 minutes
  • Prep time50 minutes, + cooling & chilling time\r\n
Curtis Stone's strawberries and cream meringue cake


  • 1 1/4 cups (185g) plain flour
  • 2 tsp baking powder
  • 1/4 tsp sea salt flakes
  • 1 3/4 cups (385g) caster sugar, divided
  • 1 lemon, rind finely grated, juiced
  • 100g unsalted butter, softened
  • 4 Coles Australian Free Range Eggs, separated
  • 2 tsp vanilla extract
  • 1/2 cup (125ml) full-cream milk
  • 1/4 tsp cream of tartar
  • 500g strawberries, thinly sliced
  • 1 1/2 cups (375ml) thickened cream, whipped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Position a rack in centre of oven and preheat to 175°C (155°C fan-forced). Grease a deep 22cm x 33cm (base measurement) baking pan and line with baking paper, allowing 2 long sides to overhang. In a medium bowl, whisk flour, baking powder and salt.
  2. Step 2

    In the bowl of an electric mixer fitted with the paddle attachment, beat 1/2 cup (110g) sugar and lemon rind on medium speed until the sugar is aromatic. Add the butter and beat, scraping sides as needed, for 5 mins or until light and fluffy. Add egg yolks, 1 at a time, until well combined. Add the vanilla. Beating on low speed, add half the flour mixture. Add the milk and beat to combine. Add the remaining flour mixture and beat until combined.
  3. Step 3

    Spread batter into the prepared pan. In a clean, dry bowl, using an electric mixer fitted with the whisk attachment, whisk the egg whites and cream of tartar on medium-high speed until foamy. With the motor running, gradually add 1 cup (220g) sugar, 1 tbs at a time, and beat until firm, glossy peaks form. Spoon the meringue mixture over the batter, spreading almost to the edges.
  4. Step 4

    Bake for 25-30 mins or until the meringue is golden and a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins before transferring the cake to a wire rack to cool completely.
  5. Step 5

    Meanwhile, in a medium bowl, toss strawberries with 1 tbs lemon juice and the remaining caster sugar. Place in the fridge, tossing occasionally, for 20 mins or until strawberries release their juice.
  6. Step 6

    Transfer the cake to a serving platter. Spoon cream over the cake and top with strawberry mixture to serve.