Strawberry Eton Mess Recipe
Total Time
15 mins
Prep Time
15 mins
Rating
5 out of 5 stars
(25)
Ingredients
6 servings
- 3-4 ounces vanilla meringue cookies, 10-12 count, 1 1/2” wide cookies
- 1 lb fresh strawberries, hulled and quartered, divided
- 1 tsp lemon zest
- 2 tsp lemon juice
- 3-4 Tbsp granulated sugar, divided and added to taste
- 1 1/2 cups cold heavy whipping cream
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Preparation
Step 1
Crush the Meringue: Set your meringue cookies into a zip-top bag and crush them into coarse crumbles with a rolling pin.
Step 2
Strawberry Topping: In a medium bowl, add 2/3 of your sliced strawberries along with the lemon zest, lemon juice, and 2-3 Tbsp of sugar depending on the sweetness of your strawberries. With a potato masher or immersion blender, coarsely blend up your strawberries into a chunky consistency. Stir in the remaining 1/3 of your quartered strawberries and add more sugar to taste if needed.
Step 3
Beat Whipped Cream: In the bowl of your stand mixer, add cold heavy cream and 1 Tbsp of sugar. Beat on medium/high speed with the whisk attachment until whipped and spreadable, about 3-4 minutes.
Step 4
Assemble: Add your ingredients to clear drinking glasses or your serving cups or dishes of choice. Spoon some cream into the bottom, top with a heaping spoonful of the strawberry mixture then meringue. Repeat with cream, fruit, and meringue to fill the cup.
Step 5
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Chef's notes
You can use either store-bought meringue cookies for the easiest version or homemade meringue cookies.
This is a naturally gluten-free dessert.
Try a mixed berry Eton mess or a tropical spin with Mango. Diced stone fruit is also delicious in this classic dessert.
You can also substitute the mashed strawberries with Strawberry Sauce.
If making a day ahead, keep all parts separate and assemble just before serving.
Best enjoyed right away or refrigerated for up to 3 hours. Not freezer friendly.
Depending on the size of your serving cups, you can get 4-6 servings of Eton Mess with this recipe, but it's easy to scale up or down.
