Go Back
Lemon Meringue Strawberry Shortcake Recipe

Lemon Meringue Strawberry Shortcake Recipe

Bright layers of fluffy cake, tangy lemon curd, juicy strawberries, and toasted meringue come together in this Layered Lemon Meringue Strawberry Shortcake Recipe.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 24 minutes
Chill Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 Slices
Ingredients Method Notes

Ingredients
  

For the Shortcake Base
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 cup cold unsalted butter (cubed)
  • 2/3 cup whole milk
  • 1 tsp vanilla extract
  • 1 large egg
For Lemon Curd Layer
  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/4 cup unsalted butter
For Strawberry Layer
  • 2 cups fresh strawberries (sliced)
  • 2 tbsp sugar
  • 1 tsp lemon juice
For Meringue Topping
  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract

Method
 

  1. Preheat oven and prepare cake batter by mixing dry and wet ingredients until just combined.
  2. Bake shortcake until golden and fully set, then cool completely before slicing.
  3. Prepare lemon curd on low heat while stirring until thick and glossy, then cool.
  4. Macerate strawberries with sugar and lemon juice to release natural syrup.
  5. Whip meringue until stiff peaks form and prepare for layering.
  6. Assemble cake with layers of curd and strawberries, then top with meringue and toast lightly.

Notes

  • Always cool each component fully before assembling to maintain clean, structured layers.
  • Use fresh lemon juice for curd because bottled juice reduces brightness and flavor depth.
  • Whip meringue in a completely grease-free bowl to ensure proper volume and stability.
  • Slice with a hot knife for cleaner cuts and better presentation of layers.