Step 1

Preheat the oven to 250 degrees.

Step 2

Make sure your stand mixer bowl is super clean. Whisk eggs whites on low speed for 2 minutes. Increase speed to low-medium and add vinegar and whisk for 3 more minutes. Increase speed to medium high and add 1 teaspoon vanilla and the salt. Whisk until soft peaks form. Slowly add sugar (or Truvia) and continue to whisk on high until you see stiff glossy peaks and the sugar is dissolved.

Step 3

While the eggs are beating, DO NOT grease your springform pan*.  But DO cut a piece of parchment paper to fit on the bottom.

Step 4

When the meringue is ready (stiff & glossy), spread it gently into the springform pan.

Step 5

Bake for 90 minutes. DO NOT OPEN THE DOOR after you put it in. At the end of the baking time, turn the oven off and keep the door shut for at least 2 hours.*

Step 6

While it’s baking, clean the stand mixer. Using the stand mixer, whisk the whipping cream, teaspoon vanilla, and powdered sugar until you have stiff peaks that curl at the tips. Slice your strawberries. Set both to the side in the refrigerator until ready to layer.

Step 7

After the oven and schaum as cooled in the oven (2 hours after the baking time), take it out and carefully remove the crispy top. Carefully lay it aside. Take the meringue out of the springform pan and place the bottom on your serving tray or cake plate. The bottom should come off easily and you can remove the parchment paper.

Step 8

Layer the whip cream and strawberries, alternating until you run out. (Start and Finish with the whip cream). Carefully piece together the crispy top crust on top of the whip cream.