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Easter Mini Meringue Cakes and an Easter Extravaganza

    Easter is fast approaching. I can’t believe that it’s in a few weeks…
    I’ve been thinking about Easter for a few weeks now. Ever since I got an invite from Hani to participate in an Easter Extravaganza, I have had Easter on the brain.
    cake, meringue, whipped cream, fruit, yum
    I wanted to come up with a great Easter Sunday dessert that everyone will enjoy.
    This Mini Meringue Cake has a luscious yellow cake base with whipped egg whites on top. I saw this in a full cake form. It can be baked in two 8 inch round pans if you don’t have a mini cheesecake pan.
    I thought this was so much cuter as these single serve cakes.
    cake, meringue, whipped cream, fresh fruit, strawberries, blueberries
    Now, if you’re looking for MORE Easter inspiration, then look no further than the 21 other bloggers that have decided to take part in this EASTER EXTRAVAGANZA!
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    PS Meringue Cakes 89
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    Mini Meringue Cakes (from The Joy of Baking)


    For the Cake

    • 4 large Egg Yolks
    • 1 C Cake Flour
    • 1 tsp Baking Powder
    • 1/4 tsp Salt
    • 1/2 C Butter room temperature
    • 1/2 C Sugar
    • 1 tsp Vanilla Extract
    • 1/4 C Full Milk

    Meringue Layer

    • 4 large egg whites
    • 1/4 tsp Cream of Tartar
    • 1/3 C Sugar
    • 1/2 tsp Vanilla Extract


    • 1 C Heavy Whipping Cream
    • 1 – 2 Tlbs Sugar
    • 1 pound strawberries and blueberries
    • Powdered Sugar


    • Preheat oven to 350 deg F.
    • Separate the eggs while they are still cold and set aside to come to room temperature.
    • In a mixing bowl sift together the flour, baking powder, and salt.
    • With a paddle attachment in your electric mixer, beat the butter until soft. Add the sugar and beat until light and fluffy. Add the egg yolks and beat until well combined. Add in vanilla extract.
    • With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
    • Divide the batter evenly between 8 mini cheesecake pans. Set aside while you make the meringue.
    • In a clean bowl of your electric mixer, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually beat in the sugar and continue to whip until stiff peaks form. Beat in the vanilla extract.
    •  Divide the meringue evenly between cakes, gently smoothing the tops with an offset spatula.
    • Bake for approximately 15 minutes, or until a toothpick inserted in the center of the cake comes out clean.
    • Place the pan on a wire rack to cool.
    • When completely cooled, remove from pans.
    • Whip your cream until soft peaks form. Cut the strawberries into bite sized pieces and, if necessary, add a little sugar to sweeten them. Place the mini cake layers, meringue side up, on a serving platter. Spread the whipping cream onto the cake and top with the strawberries. Gently place a second mini cake layer, cake side down so the meringue layer is facing up, onto the first layer. Dust with powdered sugar and serve.


    Recipe from Joy of Baking

    Nutrition information isn’t always accurate.

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    Author: Susan Queck

    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

    Susan Queck

    Susan Queck

    I'm Suzy, the baker and dessert maker behind this blog. Baking is my lifelong passion, where I find the magic in transforming basic ingredients into delectable works of art. Join me in my sweet journey of culinary exploration and celebration! More about me.