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Mock Strawberry Shortcake

A stiff and lightweight pastry shell, great with berries and yogurt.


Prep time


Cooking time


Total time




  • 2 egg whites (at room temperature)
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon cream of tartar (to stabilize the merangue)
  • 1/2 cup sugar
  • 8 ounces yogurt (plain or fruit-flavored)
  • 2 cups strawberries (sliced)
  •   whipped cream


Line a large baking sheet with plain brown paper. Draw 6 (4-inch) circles on the brown paper and set aside. For meringue, in a small mixer bowl beat egg whites, vanilla, and cream of tartar with electric mixer on medium speed until soft peaks form. Add sugar, one tablespoon at a time, beating at high speed until very stiff peaks form and sugar is almost dissolved (about 7 minutes). Spread or pipe meringue over circles on paper, building up side to form shells. Bake at 300º for 35 minutes. Turn off oven. Lift meringues off paper. To serve, put a spoonful of yogurt on each individual plate. This works like glue to hold your meringue cup in place. Next, put the meringue shell on the plate. Fill the cup with yogurt and top with berries. Put a dollop of whipped cream on top.