Limoncello Meringue Cake
Makes 10 to 12 servings
  • 4 cups (680 grams) chopped fresh strawberries
  • 2 cups (340 grams) fresh raspberries
  • 1¾ cups (350 grams) granulated sugar, divided
  • ½ cup (120 grams) limoncello
  • ½ (8-ounce) package (112 grams) cream cheese, softened
  • 1 cup (227 grams) unsalted butter, softened
  • 3 large eggs (150 grams)
  • 1 tablespoon (2 grams) grated lemon zest
  • 2 tablespoons (30 grams) fresh lemon juice
  • 2 teaspoons (8 grams) vanilla extract
  • 3½ cups (438 grams) all-purpose flour
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1½ cups (360 grams) whole milk
  • Vanilla Meringue Topping (recipe follows)
  1. In a large glass bowl, combine strawberries, raspberries, ¼ cup (50 grams) sugar, and limoncello. Refrigerate for at least 2 hours.
  2. Preheat oven to 350°F (180°C). Spray a 9x13-inch baking pan with baking spray with flour.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, 1 to 2 minutes. Add butter and remaining 1½ cups (300 grams) sugar, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and juice and vanilla.
  4. In a large bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to cream cheese mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared pan, smoothing top if necessary.
  5. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
  6. Cut cake in half horizontally. Drain berries well, reserving juices for another use. Top bottom of cake with macerated berries, and cover with top of cake. Spread with Vanilla Meringue Topping. Using a kitchen torch, brown meringue. Serve immediately.
Recipe by Bake from Scratch at