Berry Meringue Short Cake

Berry Meringue Short Cake


  • 5 tablespoons unsalted butter, softened
  • ½ cup granulated sugar
  • ¾ cup cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • ¼ cup plain yogurt
  • ½ teaspoon pure vanilla extract
  • 2 large egg whites, room temperature
  • 1/8 teaspoon cream of tartar
  • ¼ cup granulated sugar
  • Approximately 2 cups mixed fresh berries, quartered if too large
  • 2 tablespoons seedless raspberry jam
  • 2 teaspoons fresh lemon juice
  • ¾ cup heavy cream, cold
  • ¼ cup plain yogurt
  • ½ teaspoon pure vanilla extract
  • 1 heaping tablespoon confectioner’s sugar
  • Grated lemon zest for garnish


  • Preheat oven to 350 degrees Fahrenheit.
  • Spray a 9-inch springform pan with nonstick cooking spray.
  • In the bowl of an electric mixer, using the paddle attachment, cream the butter and ½ cup of sugar until light and fluffy.
  • In a medium bowl, combined cake flour, baking powder, and salt, and whisk until well blended.
  • On low speed, add eggs one at a time into the butter and sugar mixture, waiting for each to blend in.
  • In a small bowl, combine yogurt and vanilla, and blend well.
  • On low speed, alternate adding 1/2 of the flour mixture followed by all of the yogurt and ending with the remaining flour mixture. Blend until well combined – do not over mix.
  • Pour batter into springform pan and spread evenly.
  • In a clean, dry electric mixing bowl, beat the egg whites using the whip attachment on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form. Gradually add ¼ cup of granulated sugar and beat on high speed until stiff peaks form.
  • Spread meringue on top of cake batter, leaving a ½ inch border.
  • Bake cake for up to 35-40 minutes, or until a knife inserted into the meringue and through the cake comes out clean. Baking time may vary depending on your oven and springform pan. Darker pans absorb more heat.
  • Cool in pan and gently release sides. place cake on a serving platter.
  • In a medium bowl, combine berries, jam, and lemon juice and mix well. Allow to sit in refrigerator.
  • In the bowl of an electric mixer, using the whip attachment, beat cream, yogurt, vanilla, and confectioner’s sugar on high speed until stiff peaks form. Spread cream over cooled cake and refrigerate until ready to serve.
  • When ready to serve, spoon berry topping on top of meringue shortcake. Using a microplane zester, zest lemon over top of cake if desired.


Makes 1 9-inch round cake