Strawberry Eton Mess
Impress your guests at your next dinner party with this stunning summer treat!
Strawberry Eton Mess is an easy, no-fuss layered dessert made with soft luscious whipped cream, juicy fresh strawberries, and crisp meringues.
If you use store-bought meringues or prepare all the components in advance, you can whip it up in just a few minutes.
What is Eton Mess?
Make the most of strawberry season with this crowd-pleasing Eton mess! If you’ve never heard of Eton Mess, it’s a traditional English dessert, consisting of macerated strawberries, crushed meringues, and whipped cream.
Nothing fancy, but 100% delicious!!! Perfect for entertaining, taking along to summer gatherings, or just as a quick treat any day of the week.
Eton mess ingredients
Let’s run through each of the three components of this Eton mess recipe.
Meringues are crisp, airy, and crunchy cookies, with a melt-in-your-mouth texture. I use homemade if I have time or store-bought to cut down on prep time. I also avoid making meringues on humid days.
Here are some tips and tricks to get perfect meringue cookies every time
- Be sure that the mixing bowl and whisk are completely grease-free and dry.
- Room temperature eggs whip up better than cold ones. Separate the eggs while cold then let the whites stand, covered, at room temperature for about 30 minutes.
- To help stabilize the meringue, add cream of tartar.
- Once you have soft, glossy peaks, make sure that all the sugar is completely dissolved. Rub a bit of meringue mixture between your fingertips; it should feel smooth.
- Bake at 167 degrees F (75 degrees C) for 2 hours, then turn off the oven and let the meringues cool completely inside the oven with the door ajar.
The strawberry sauce couldn’t be easier.
Start by macerating the strawberries. Toss the strawberries with sugar and lemon juice and let them sit at room temperature or in the fridge for at least 30 minutes. Then blitz half of them into a smooth puree, and you’re done!
Use freshly whipped cream, not cream from a canister or cool whip. It only takes a couple of minutes to prepare it. Make sure that the cream, bowl, and whisk attachment are chilled.
How to assemble strawberry Eton mess
You have two options in assembling this dessert. You can either layer the ingredients like a parfait or just fold the strawberries and meringue into the whipped cream (this is the traditional way).
I prefer to layer the ingredients in clear glasses. Crumble the meringues and fold them into the whipped cream (don’t forget to reserve a few cookies for decoration). Place a spoonful of strawberry sauce at the bottom of the glass, then a couple of spoonfuls of whipped cream. Repeat this process until you reach the top of the glass.
Top with the remaining strawberries, a sprig of mint, and meringue pieces or mini meringue kisses for extra crunch.
Fruits – You can use whatever fruit you have on hand. Blueberries, blackberries, and raspberries would all be great options in place of the strawberries. Other fruits that would also be delicious would be peaches, passion fruit, stone fruits, mango, or bananas. The options are endless!
Make it slightly healthier – Replace half of the whipped cream with low-fat Greek yogurt.
Make it dairy-free – Use coconut whipped cream.
Eton mess is best served immediately while the meringue is still crispy. The longer you leave it before eating, the softer and chewier the meringue will become.
You can prepare all the components ahead of time, store them separately, and assemble the dessert right before serving.
Whipped cream and strawberries can be prepared a few hours in advance and stored in the refrigerator until you’re ready to use them. Make the meringues a few days before and store them at room temperature in an airtight container.
More strawberry recipes
- Strawberry Tart with Pastry Cream
- Frozen Strawberry Lemonade
- Strawberry Banana Ice Cream
- Avocado Strawberry Layered Smoothie
If you make this recipe, please leave a feedback and rating in the comment section below. I always love hearing how it turns out for you! ♡
Strawberry Eton Mess
For the meringues:
- 2 large egg whites at room temperature
- ¼ teaspoon cream of tartar
- ½ cup (100 g) caster sugar
- ½ teaspoon pure vanilla extract
For the strawberries:
- 1 lb (450 g) fresh strawberries hulled and quartered
- 2 tablespoons granulated sugar
- 1½ tablespoon lemon juice
For the whipped cream:
- 2 cups (470 g) heavy cream or whipping cream chilled
- 1½ tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- Preheat the oven to 167°F (75°C). Line a baking sheet with parchment paper and set it aside.
- In the bowl of your electric mixer, fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form. Increase the speed and gradually add the sugar. Keep whisking the eggs until they form a stiff, glossy peak. (If you rub a bit between your fingertips, it should feel smooth).Add the vanilla extract and whisk until just combined.
- Pipe the meringues onto the prepared baking sheet. (I used Wilton 2D star tip).
- Bake for about 2 hours or until the meringues can easily peel off the parchment paper.Turn off the oven and let the meringues cool completely inside the oven with the door ajar for a couple of hours or overnight.
- Combine the strawberries, lemon juice, and sugar in a bowl. Let the berries sit at room temperature or in the fridge for at least 30 minutes.
- Place about half of the strawberries in your food processor and blend until smooth. Keep the remaining strawberries for decoration.
- In the bowl of your electric mixer, fitted with the whisk attachment, place the heavy cream and sugar. Beat, on high speed, until stiff peaks form. Add the vanilla and whip until combined.
- Crumble the meringues and fold them into the whipped cream (reserve a few cookies for decoration).
- Using 4 decorative glasses, start layering the Eton mess.Begin with a few spoonfuls of strawberry sauce, followed by the cream mixture. Repeat as room allows.
- Decorate with the remaining strawberries, a sprig of mint, and a few meringues.Serve immediately.
- Preparation time is 30 minutes ONLY if you prepare the meringues ahead of time or use store-bought meringues. If making your own meringue cookies, preparation time is 2 hours 15 minutes + chilling time.
- Meringues can be stored in an airtight container for several days. Do not refrigerate.
- Make it slightly healthier – Replace half of the whipped cream with low-fat Greek yogurt for a healthier version.