Strawberry Meringue Coffee Cake

Posted on June 14, 2018 by Emily Kociolek | 1 comment

Today I'm sharing a family favorite recipe that we always make this time of year!  This is a great recipe to make in early summer when strawberries in the garden are ripening, and stores have them on sale.  It was a staple Sunday afternoon treat during the summer months at Kryz's grandparents house in Poland.  Baked by his grandma Lilka, he remembers it being served with a pot of fresh brewed Earl Gray tea! 

Server - 12-16 people
Prep time - ~30 minutes
Cooking time - ~50 minutes


4 cups flour
2 sticks butter
1 1/2 cups white sugar
5 tbs brown sugar
4 tsp baking powder
6 eggs, separated
6 tbs sour cream
2 tbs half & half or milk
2 lbs fresh strawberries
dash of salt

Preheat oven to 350º.  Line (2) 9"x9" pans (round or square) with parchment paper.

In a large bowl, cut butter into flour until it is fully incorporated.  Add 1/2 cup of white sugar and baking powder and continue cutting/mixing the mixture.  Separate the egg yolks and egg whites.  Add the yolks, sour cream, and half & half to the flour mixture.  Mix thoroughly.  Knead the dough into a round ball and it place in the refrigerator for 30 minutes.  Split the dough in two, and press the dough evenly into the baking pans covered with parchment paper.  Pierce the whole surface of the dough with fork, so it looks dimpled.  Bake for 15-20 minutes at 350º, until cake begins to brown slightly.

While the bottom of the cake is baking, prepare the strawberries and meringue.  Wash, trim, and quarter strawberries.  Sprinkle with brown sugar, and set aside.  Begin beating egg whites with salt, then keep beating while adding 1 cup of sugar little bit at a time.  Beat egg whites until they are medium stiff to form meringue.

The cake bottom should be ready by now.  Remove from oven & increase oven temperature to 375º.  Spread the strawberries on top of cake, and cover with a layer of meringue.  Bake for another 30 minutes at 375º, or until top begins to brown slightly.

Let it cool before serving.  Serve with tea or coffee, or on a hot summer day, with iced tea!  Enjoy!



1 Response

Lewis Hopper
Lewis Hopper

July 26, 2018

Favorite Sauerkraut, Baseball Kraut

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