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Strawberry Meringue Cake (Mostachon)

Strawberry meringue pie or cake is a traditional meringue cake and believed to have originated in Monterrey, Mexico. This is a gloriously light and chewy dessert with a fresh topping. The cake base is made of crushed cookies and walnuts and can be topped with any fruit in season. I chose Maria (Marie) cookies which is my favorite plain cookie growing up and strawberries.

Strawberry Meringue Cake (Mostachon).jpg
Strawberry meringue cake.jpg


Cake base

  • Egg whites from 4 eggs

  • Granulated sugar - 1 cup

  • Baking powder - 1/2 teaspoon

  • Salt - a pinch

  • Vanilla extract - 1 teaspoon

  • Chopped walnuts - 1 cup

  • Maria cookies - 15 ounce package crushed


  • Cream cheese - 1 cup

  • Sour cream - 1/2 cup

  • Powdered sugar - 1/2 cup

  • Vanilla extract - 1 teaspoon

  • Fresh strawberries or fruit - as needed

  • Sprinkles - as needed (optional)


  1. Cake base: Preheat the oven to 350 degrees F.

  2. Spray a 9 inch nonstick springform pan with nonstick cooking spray.

  3. In an electric mixer on high speed, beat the egg whites until soft peaks form. Add the baking powder, followed by gradual additions of sugar for a couple more minutes. When the sugar is fully incorporated, add the vanilla extract with the mixer still on.

  4. Turn the power off and gently fold in the walnuts and Maria crackers using a light touch. Incorporate the ingredients without letting any air out of the meringue. Transfer to the prepared pan. Bake for 30 to 40 minutes until the cake is brown and firm to the touch. Handle carefully and let the cake completely cool down.  Transfer cake to the serving platter. 

  5. Frosting: Using an electric mixer, beat the cream cheese, sour cream, powdered sugar, and vanilla extract until soft peaks form and the mixture is smooth.

  6. Spread the prepared frosting over the cooled cake. Garnish with strawberries, sprinkles and serve. 


  • The baked cake is super delicate, so handle with care. 

  • When preparing the meringue, let the sugar rain into the egg white mix very gradually so we don't lose any of the air. 

  • Depending on how crispy you want the meringue, beat the egg whites appropriately. The firmer the egg mixture, crispier the cake. 

  • You can also prepare this dessert with berries, passion fruit or mangoes. 

Original recipe was adopted from Food Network

Products used in this recipe

Springform pan set

Maria cookies

Electric mixer

Did you bake this cake? I'd LOVE to see it! 

Snap a picture and hashtag #tessiefoodculture or tag me @tessiefoodculture on Instagram!


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