Strawberry Eton Mess

Strawberry Eton Mess is a classic British dessert made with fresh strawberries, whipped cream, and crushed meringue cookies. This quick, no-bake treat is perfect for summer BBQs, picnics, potlucks, or parties.

Course Dessert

Cuisine British

Diet Gluten Free

Prep Time 15

Total Time 15

Servings

Calories 414

Author Elena Tomasi

Ingredients

For the strawberry sauce

1 lb (450 g) fresh strawberries divided
2 tablespoons granulated sugar
1½ tablespoons lemon juice

For the whipped cream

1½ cups + 1 tablespoon (350 ml) heavy cream or whipping cream chilled
1½ tablespoons powdered sugar
1 teaspoon pure vanilla extract

For the meringue layer

2 oz (56 g) store-bought meringue cookies

Decoration (optional)

sliced strawberries
meringue pieces

Instructions

Make the strawberry sauce

Place ⅓ of the strawberries (about 150 g) in a medium bowl with the lemon juice and sugar. Mash with a fork or blend until smooth. Chop the remaining strawberries and stir them into the sauce.

Whip the cream

In a chilled mixing bowl, beat the cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until soft peaks form.

Crush the meringues

Break the cookies into a mix of small and chunky pieces using your hands or a rolling pin.

Assemble

Layer the dessert in four glasses or individual cups: start with the strawberry sauce, then add whipped cream and meringue pieces. Repeat the layers until full.
Top with chopped strawberries and extra meringue pieces. Serve right away.

Notes

Meringues: I used 9 mini store-bought shells, but any size works. You can make your own as well; just keep in mind that humidity can make baking them tricky.
Whipping cream: For best results, chill the cream, bowl, and whisk. Use cream with at least 35% fat. For a dairy-free version, try coconut whipped cream.
Fruit options: Swap the strawberries for raspberries, blueberries, or blackberries, fresh or thawed.
Lighter version: Replace half the cream with low-fat Greek yogurt.
Make it vegan: Use coconut whipped cream and vegan meringue cookies.
Make-ahead: Whip the cream up to 2 hours ahead and keep it in the fridge. The strawberry mixture can be prepared a day in advance. Assemble just before serving to keep the meringue crisp.

Nutrition