Royal Party Cake

This Royal Party Cake has two layers composed of a white vanilla batter topped with a lavish spread of meringue, and the resulting contrast between the soft vanilla cake and the crispy airiness of the meringue is what makes this summer dessert like no other.

  • Author: Nichole Accettola
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: Scandanavian


  • For the cake batter:
    Nonstick cooking spray
    1 cup + 1 tablespoon all-purpose flour
    2 teaspoons baking powder
    6 ounces unsalted butter, room temperature
    6 ounces sugar
    4 egg yolks, room temperature
    1 teaspoons vanilla extract
    1/3 cup milk
    4 ounces walnuts, chopped roughly
  • For the meringue:
    4 egg whites, room temperature
    Pinch of salt
    8 ounces sugar
    1½ cups whipping cream
    ½ cup sour cream
    1 pint (12 ounces) strawberries
    Confectioners’ sugar, for dusting


  1. Preheat oven to 325°F. Coat two 9-inch springform pans with nonstick cooking spray; line bottoms with parchment paper. Coat paper with cooking spray; set aside.
  2. Make the cake batter. In a small bowl, sift flour and baking powder together; set aside.
  3. In a large bowl, whisk butter with sugar until sugar has dissolved. Add egg yolks and continue to whisk until pale yellow. Whisk in vanilla extract, milk and dry ingredients until just combined (do not overmix).
  4. Divide the batter between prepared pans and spread batter evenly. Sprinkle walnuts evenly in each pan.
  5. Make the meringue. Using an electric mixer, beat egg whites and salt until soft peaks form. While beating, slowly add sugar and beat until stiff and glossy.
  6. Divide meringue between pans with cake batter and walnuts and gently spread evenly so it covers cake batter completely.
  7. Bake until meringue is light brown, 45–50 minutes. Immediately after removing cakes from oven, run a knife around edge of each pan. Invert cakes onto a clean plate and gently peel off the lining paper.
  8. Once cake has cooled, prepare filling. In a bowl or mixer, whisk cream until soft peaks form. Whisk in sour cream; set aside. Hull and slice half the strawberries, leaving the other half whole.
  9. To serve, re-invert 1 cake layer (cake side down, meringue side up) onto a serving platter. Top with half of whipped filling. Decorate with sliced strawberries. Stack second cake layer on top in same manner. Top with remaining filling and garnish with whole berries. Dust with confectioners’ sugar.


Keywords: strawberry cake