Strawberry & hazelnut meringue cake

Whip up this stunning strawberry meringue cake, gluten-free and delicious!

A meringue cake for everyone to enjoy, it’s a light and airy summer treat.

meringue cake

Strawberry & hazelnut meringue cake

Prep Time 20 minutes
Cook Time 45 minutes
Servings 10
Calories 223 kcal
Author Waitrose


  • 100 g blanched hazelnuts
  • sunflower oil, for greasing
  • 150 g caster sugar, plus an extra 2 tbsp
  • 3 British Blacktail Free Range Large Egg whites
  • a pinch of salt
  • 1/2 tsp white wine vinegar
  • 170 ml double cream
  • 1/2 tsp vanilla bean paste
  • 170 g Greek-style natural yoghurt
  • 400 g pack of Waitrose & Partners Strawberries, hulled and sliced


  1. Preheat the oven to 180oC/Gas Mark 4.

    Put the hazelnuts on a small baking tray and roast for 8 minutes or until golden; set aside to cool.

    Meanwhile, grease and line the base and sides of 2 loose-bottomed 18cm (8IN) sandwich cake tins.

    Put the cooled hazelnuts and 1 tbsp caster sugar in a small food processor; pulse until ground (a few chunky pieces are fine).

  2. Put the egg whites and pinch of salt in a mixing bowl. Using electric beaters, whisk to stiff peaks, then whisk in 150g (51⁄2oz) caster sugar in 3 additions.

    Fold through the ground hazelnuts and vinegar, divide between the tins, smoothing the tops, then bake for 30-35 minutes. Set aside to cool.

  3. Using electric beaters, whisk the cream, remaining sugar and vanilla to soft peaks. Stir in the yoghurt.

    Remove the meringue cakes from the tins; place one on a cake stand. Spread with half the cream mixture and tumble over half the strawberries.

    Repeat with a second layer and serve at once.

Nutrition Facts
Strawberry & hazelnut meringue cake
Amount Per Serving
Calories 223 Calories from Fat 130
% Daily Value*
Fat 14.4g22%
Saturated Fat 4.8g30%
Sugar 18.2g20%
Protein 4.9g10%
* Percent Daily Values are based on a 2000 calorie diet.