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Strawberry & hazelnut meringue cake

As we embrace summer we can look forward to all that it offers, including, sunshine, al-fresco dining, cocktails and of course Wimbledon, which of course means strawberries, and this Strawberry & hazelnut meringue cake from Waitrose ticks all the boxes!

Course afternoon tea, Dessert
Cuisine british
Keyword meringue, strawberries
Prep Time 20 minutes
Cook Time 45 minutes
Servings 10
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 salt
  • 1/2 tsp white wine vinegar
  • 170 ml double cream
  • 1/2 tsp vanilla bean paste
  • 170 g Greek-stylenatural yoghurt
  • 400 g pack of Waitrose & Partners Strawberries hulled and sliced


  1. Preheat the oven to 180 C/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 (5 oz) 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.