The Perfect Cake for Summer Evenings

Fluffy almond sponge cake, crispy meringue, creamy vanilla sour cream filling, and fresh strawberries — this Strawberry Almond Meringue Cake is the ultimate summer dessert.

Paired with a well-chilled non-alcoholic rosé in the evening sun 🍷

Honestly, if that doesn’t sound like the perfect girls’ night, I don’t know what does 💕☺️

I absolutely love shopping seasonal, local, and fresh ingredients — and that’s exactly how this light and summery Strawberry Almond Meringue Cake came to life.

Make sure to save this recipe for your next garden party, cozy summer evening, or girls’ night ☀️🍓

Ingredients

For the Almond Sponge Cake

• 125 g butter (room temperature)
• 75 g sugar
• 10 g vanilla sugar
• 1 pinch of salt
• 5 egg yolks
• 125 g all-purpose flour
• 50 g ground almonds
• 1½ tsp baking powder
• 70 ml buttermilk (or 65 ml milk + 1 tsp lemon juice)
• A few drops of almond extract (about 5–7 drops)

For the Almond Meringue

• 5 egg whites
• 1 pinch of salt
• 210 g sugar
• 60 g sliced almonds

For the Vanilla Sour Cream Filling

• 300 g sour cream
• 200 g heavy cream
• 2 packets whipped cream stabilizer
• 35 g vanilla sugar
• Zest of half a lemon

Strawberry Filling

• 400–500 g fresh strawberries
• 10 g vanilla sugar
• Optional: a little cornstarch

Instructions

1. Prepare the Cake Layers & Meringue

Preheat the oven to 175°C (350°F) top/bottom heat.

Beat the butter, sugar, vanilla sugar, and salt until light and creamy. Gradually mix in the egg yolks.

Sift together the flour and baking powder, then fold into the batter along with the ground almonds. Add the buttermilk and almond extract and mix until smooth.

Divide the batter evenly between two 26 cm (10-inch) springform pans.

Beat the egg whites with a pinch of salt until foamy. Slowly add the sugar and continue beating until stiff peaks form.

Spread the meringue evenly over the cake batter and sprinkle with sliced almonds.

Bake for approximately 25–30 minutes until golden.

Allow the cake layers to cool completely.

2. Prepare the Vanilla Cream

Whip the heavy cream with the whipped cream stabilizer until stiff.

Add the vanilla sugar, lemon zest, and sour cream, stirring until smooth and creamy.

3. Assemble the Cake

Dice the strawberries and mix with vanilla sugar. Optionally stir in a little cornstarch if the strawberries release too much liquid.

Spread the vanilla cream over one cake layer, top with the strawberries, and place the second layer on top.

🍓 Don’t forget to save this recipe — it truly is the perfect summer cake for girls’ nights, garden parties, and long warm evenings.

Love & Happiness,
Sue