Easy Strawberry Eton Mess
Think of Eton mess as a deconstructed strawberry shortcake — crunchy meringue cookies stand in as a delicious alternative to cake and instead of stacking, you get to toss everything together.
Serves4
Prep10 minutes
When life gets messy, turn to Eton mess. The classic British dessert, filled with pops of sweet red strawberries, is a satisfying, totally underrated treat you can whip together even (especially) when life is feeling particularly crazy.
What Is Eton Mess?
Eton mess is a combination of just three ingredients: meringue, strawberries, and whipped cream. Think of it as a deconstructed strawberry shortcake — crunchy meringue cookies stand in as a delicious alternative to cake, and instead of stacking, you get to toss everything together.
When combined with soft whipped cream and juicy macerated strawberries, the hard meringue offers a much-needed crunchy contrast. Meringue cookies are also naturally gluten-free, making this a great dessert option for a crowd (the recipe can easily be scaled up).
You can certainly make your own meringue, but to really take advantage of how easy this dessert is, I recommend buying them. Trader Joe’s has some great meringues. And during the cold winter months, opt for thawed frozen strawberries. Switch to fresh come strawberry season.
Easy Strawberry Eton Mess
Think of Eton mess as a deconstructed strawberry shortcake — crunchy meringue cookies stand in as a delicious alternative to cake and instead of stacking, you get to toss everything together.
Prep time 10 minutes
Serves 4
Nutritional Info
Ingredients
- 1 pound
fresh strawberries, or 4 cups thawed frozen strawberries
- 1/2
medium lemon
- 2 tablespoons
granulated sugar, divided
- 8 to 16
store-bought or homemade baked meringue cookies (depending on the size of the meringue)
- 2 cups
cold heavy cream
Instructions
Dice 1 pound strawberries and place in a large bowl. Finely grate the zest of 1/2 medium lemon and set aside. Juice the lemon until you have 1 tablespoon, then add the juice and 1 tablespoon of the granulated sugar to the strawberries, and toss to combine.
Coarsely crush 2 to 4 meringue cookies with your fingers, or place them in a plastic ziptop bag and coarsely crush with the bottom of a small saucepan or rolling pin.
Place 2 cups cold heavy cream and the remaining 1 tablespoon granulated sugar in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use a large bowl and electric hand mixer.) Beat on medium speed until soft peaks form, 3 to 4 minutes.
Add the crushed meringues and 2/3 of the strawberries to the whipped cream and gently fold together with a rubber spatula. Evenly divide the mixture between 4 coupes, short glasses, or small bowls. Top with the remaining strawberries and sprinkle with the lemon zest.