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Strawberry Meringue Dessert

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2 cups heavy whipping cream
1/4 cup powdered sugar
2 teaspoons vanilla
30 small meringue cookies, crumbled
2-1/2 cups sliced fresh strawberries

Strawberry Meringue Dessert

  • Serves 4
  • Easy

About This Recipe

I’m sure you have all heard of Eton Mess, the classic English boarding school dessert. That name is so unappealing, however, and the dessert is sublime.

It’s very simple, really – just layer whipped cream with crumbled meringues and strawberries. It’s amazing how something so simple can be so incredibly delicious.

If you make this dessert ahead of time, the meringues soften in the cream and meld into a mixture that’s almost like a cooked pudding. If you serve it right away, the meringues stay slightly crunchy in the middle. Either way, it’s fabulous.

Oh, and you could make this dessert with raspberries instead. Yum.

Make this dessert in your prettiest glasses and enjoy.

This is the standard recipe for Eton Mess: I have developed another recipe called Black Forest Eton Mess, which is made with cherries and chocolate. It’s divine too! So make one or the other. Or make both and give your guests a choice!

Why this recipe works:

  • The combination of strawberries and cream is a classic, for good reason. The tartness of the strawberries makes the cream taste sweeter. And the texture difference is fabulous as well.
  • The meringues will either be crunchy and a bit sweeter than the cream, or they will soften almost to the texture of the whipped cream, depending on how long ahead of time you make this dessert. Either way is delicious.
  • You do have to store this dessert in the fridge for food safety reasons. Don’t leave it out of the fridge longer than two hours, or one hour  if the ambient air temperature is above 90°F. But don’t worry – it will be devoured in about 5 minutes.



In a large bowl, beat the cream with the sugar and vanilla until stiff peaks form.


Fold in the crumbled meringue cookies.


Smash 1/2 cup of the strawberries and combine with the remaining 2 cups sliced fruit.


Layer the cream mixture and the strawberry mixture in pretty glasses. Depending on the size of the glasses, you can fill four, five, or six of them. Either serve right away or chill up to 4 hours.



Linda is a home economist who has authored 48 books (47 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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