SWE-Dishes: ‘Lagom’ Strawberry Meringue Cake

Food & Drink

SWE-Dishes: ‘Lagom’ Strawberry Meringue Cake

If you need a dish that screams spring, look no further than this strawberry meringue cake.

Light and sweet, this dessert is perfect for a fika or any other occasion.


For the Cake

  • Sunflower oil
  • 3 egg yolks
  • 5.5 oz superfine sugar
  • 1 tbsp. vanilla sugar
  • 5 tbsp. milk
  • 1.75 oz. butter, melted and cooled
  • 5.5 oz all-purpose flour
  • 2 tsp. baking powder

For the Meringue

  • 4 egg whites
  • 5.5 oz superfine sugar
  • 2.25 oz blanched almonds, chopped

For the Filling and Topping

  • 14 fl. oz. whipping cream
  • 14 oz. strawberries, hulled and sliced


  1. Preheat the over to 350°. Line two, 8-inch round cake pans with parchment paper and lightly brush with oil.
  2. For the cake, whisk the egg yolks, superfine sugar and vanilla sugar (or a few drops of vanilla extract if you don’t have vanilla sugar) together in a large bowl until fluffy and pale in color. Then whisk in the milk and cooled melted butter. Sift the flour and baking powder together into the bowl, then gently fold into the whisked mixture. Spread the batter out evenly in the prepared pans.
  3. For the meringue, in a separate large, clean, grease-free bowl, whisk the egg whites until they form firm peaks, then whisk in the sugar until the mixture is thick and glossy, which will result in a nicely chewy meringue. Spread the meringue mixture across the cake batter and sprinkle with the chopped almonds. Bake for 20 minutes until golden.
  4. Let the cakes cool then remove and peel off the parchment paper.
  5. Lightly whip the cream with a whisk until it forms soft peaks. Place one cake half on a plate and top with just over half the cream and half the sliced strawberries. Top with the other cake half and add the remaining cream and strawberries.

Like this recipe? Pick up Dunne’s book and learn more about her in our Q&A interview.

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