Strawberry Dessert (Easy, Delicious and Only 5 Ingredients!)
Is it a strawberry dessert you’re looking for? Well, look no further as this is one of the best strawberry laden treats you’ll ever have. It’s always the first to disappear when it’s served with other desserts!
Strawberry desserts are a quintessential part of summer, so I hope you enjoy this sweet treat while strawberries are in season.
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To me, it’s one of the best strawberry desserts you can make: a twist on a classic Pavlova!
When I was a little girl in Scotland, I was sometimes allowed to choose a treat from the bakery. I was a creature of habit because it was always one of two items: a cream meringue like this one.
Or else I’d pick a strawberry tart!
The reason I tell you this is because the strawberry dessert recipe I’m sharing with you today is a combination of my two favorite childhood treats! I have made this countless times, and it is always gone in a flash!
You can even make individual servings, which are really lovely and just as delicious for the perfect summer strawberry dessert!
Each time I make it, it goes so quickly. It’s rather embarrassing when it’s on a dessert buffet table with other potluck desserts as everyone seems to not be interested in any of the other desserts! You also don’t have to worry about perfection. Messy meringue nests that are cracked or even broken make perfectly good desserts!
If you’re only interested in this recipe, scroll down. If not, here are many other strawberry dessert recipes you can peruse.
What to do With lots of Fresh Strawberries?
There are so many ways to use lots of fresh strawberries! Besides this meringue and strawberry dessert recipe, strawberry tarts, and eating them with just a bit of lemon and sugar (macerated), you can make all these desserts:
You can use premade meringue shells for this recipe. If you do, skip the meringue directions and you won’t need the first 2 ingredients (or the cream of tartar). Also, I like to have meringues premade so that this dessert is even easier to assemble.
Strawberry Dessert
(Recipe with Meringue, Cream and Glaze)
Recipe by Christina Conte serves 8
FULL PRINTABLE RECIPE BELOW
Ingredients
- egg whites
- sugar
- (optional: cream of tartar)
- heavy whipping cream
- fresh, organic strawberries
- Marie’s strawberry glaze (see notes in recipe card)
Directions for Strawberry Dessert
Make the Meringue
In a clean bowl, whip the egg whites (in a stand mixer or using a handheld beater) with cream of tartar if using, until soft peaks form. Begin adding the sugar a little at a time until stiff peaks form.
If making one large Pavlova shape, put all of the meringue mixture onto a silicone sheet or parchment lined baking tray and shape into a large nest for the base of the strawberry dessert.
If making individual nests, divide the meringue into eight equal mounds. Form into nest shapes or even pipe out onto the tray, if desired.
Bake in a 225 F preheated oven for 45 minutes, then turn off the oven and leave for another hour or longer. Keep in an airtight tin when cool if not using immediately.
Prepare the Strawberries
Wash and remove the stems from the strawberries. Dry with paper towel and set aside.
Whip the Cream
(This dessert has few ingredients, so using the best quality whipping cream is a priority. If you can find Straus organic whipping cream, you’ll be delighted!)
Whip the cream until stiff, but don’t over whip or you’ll end up with butter. DO NOT BE TEMPTED TO ADD ANY SUGAR, not even a ¼ of a teaspoon. Trust me on this. There is plenty of sugar in meringue and glaze.
Assemble the Strawberry Dessert
Place the large meringue nest on a serving plate (tip: you may want to put a dollop of cream underneath to keep the dessert from sliding off the plate).
Fill the nest with the whipped cream.
Next, add the strawberries as close together as possible.
Put the largest strawberries in the center, and put the smaller ones closer to the perimeter. Notice, although I bought my strawberries at the farmer’s market and they were organic and super sweet, they didn’t look spectacular as I was arranging them. No worries as the glaze covers all the imperfections!
Finally, cover the strawberries with the glaze.
Ta dah! Aren’t you glad you made this?
If you aren’t serving it immediately, keep your strawberry dessert refrigerated, but I wouldn’t advise more than 24 hours as it really is best when served right away.
Slice into generous servings and wait for the raving to begin!
You probably won’t have any leftovers to deal with, but if you do, they’ll be fine in the fridge until the next day. FYI, do not freeze this strawberry dessert.
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Strawberry Dessert (Easy, Delicious, and Only 5 Ingredients!))
This strawberry dessert has loads of fresh strawberries, freshly whipped cream, strawberry glaze and fills a meringue nest like a Pavlova strawberry tart! Everyone loves it!
Ingredients
- one large meringue nest or 8 individual nests (see recipe card below)
- 12 oz (1 1/2 cups) heavy whipping cream
- 1 lb fresh, organic strawberries
- ½ tub Marie's strawberry glaze (see notes below)
Instructions
Prepare the Strawberries
- Wash and remove the stems from the strawberries.
- Dry with paper towel and set aside.
Whip the Cream
- Whip the cream until stiff, but don’t over whip or you’ll end up with butter.
- DO NOT BE TEMPTED TO ADD ANY SUGAR, not even a ¼ of a teaspoon. Trust me on this. There is plenty of sugar in meringue and glaze.
Assemble the Strawberry Dessert
- Place the large meringue nest on a serving plate (tip: you may want to put a dollop of cream underneath to keep the dessert from sliding off the plate).
- Fill the nest with the whipped cream.
- Next, add the strawberries as close together as possible.
- Put the largest strawberries in the center, and put the smaller ones closer to the perimeter.
- Finally, cover the strawberries with the glaze.
If you aren’t serving it immediately, keep it refrigerated, but I wouldn’t advise more than 24 hours as it really is best when served right away.
Notes
- You can use premade meringue shells for this recipe. If you do, skip the meringue directions and you won't need the first 2 ingredients (or the cream of tartar). Also, I like to have meringues premade so that this dessert is even easier.
- I have tried making homemade glaze several times with no success. Marie's strawberry glaze doesn't use any corn syrup or lots of chemical ingredients, which is why I use it. It tastes just like the glaze on the Scottish desserts of my childhood, too.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 193Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 51mgSodium: 15mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 2g
Nutrition information is only estimated.
Meringues
A basic and simple meringue recipe. Sandwich two together with fresh cream for an iconic Scottish treat.
Ingredients
- 4 egg whites (without any traces of yolk) at room temperature
- 1 cup (225 g) sugar (caster or superfine is best)
- 1/8 tsp cream of tartar (not necessary, but it helps make crisp meringues)
- 1 tsp vanilla extract
Instructions
- Place egg whites and cream of tartar in a clean, dry and grease-free bowl. Begin beating at high speed until soft peaks form.
- Start adding sugar 2 tablespoonfuls at a time, allowing sugar to dissolve each time. Continue beating until all sugar is used, and stiff, glossy peaks form. Add the vanilla and mix well.
- You can scoop a spoonful of the meringue mixture and push it onto the tray (lined with a silicone mat or aluminum foil) with another spoon or pipe them out.
- Place the tray in the preheated oven, and bake for 45 minutes. After the timer goes off, turn off oven and leave meringues in for an hour, or longer (larger ones may need to dry longer). You can even put them in the oven at the coolest setting, and leave them overnight. Meringues aren't baked as much as they are dried.
- For cream filled meringues, first choose two similarly sized/shaped meringues.
- Spread one with a generous amount of thick, freshly whipped cream without anything added. Find the best quality, organic, highest fat cream without added ingredients that you can find. It will have the best cream flavor. Sandwich together with the other meringue.
- Serve right away. A strawberry is a nice touch.
Preheat oven to 225F (110C)
How to Serve Fresh Cream Meringues
Alternatively, make into meringue nests or one large Pavlova shaped nest.
Notes
- Humid conditions are not good for meringue making.
- Do use a convection setting in your oven if you have it (reduce the heat accordingly).
How to Store Meringues.
- Meringues will honestly keep for months if kept in a cool, dry place in a tin (an old biscuit/cookie tin is best).
Nutrition Information:
Yield: 5 Serving Size: 2Amount Per Serving: Calories: 169Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 44mgCarbohydrates: 40gFiber: 0gSugar: 40gProtein: 3g
Nutrition information is for 2 meringues without cream.
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I love strawberries. Thanks for this dessert recipe. I will definitely try.
I love pavlova but I haven’t topped it with just strawberries and strawberry glaze! I must try this! It looks heavenly!
I love meringues so this is right up my alley! I am off to the store to buy fresh berries and whipped cream as it’s my husband’s birthday this weekend and we’re having a few friends over. I’ll let you know how it turns out!
Awesome, Nancy! Happy birthday to your husband!
I guess I think of this as a pavlova of sorts – and I have been making them a lot this summer using peaches (very non-traditional, but good!) (I need to try your meringue recipe. Yours looks so nice and white! I got mine from a Jamie Oliver book and it bakes at 325°F and gets quite beige. Still tastes great bit I want it to look like yours – a cloud of goodness!