Strawberry Mostachon

This showstopper dessert is perfect for any celebration! Mostachon is a light and airy Mexican cake made by gently folding meringue with Maria cookies (or animal crackers), walnuts, and pecans. Top with a cream cheese frosting and garnish with fresh sliced strawberries. Recipe by Isabel Eats.

strawberry mostachon

Strawberry Mostachon

Course: Dessert
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 12 Slices
Calories: 284kcal
(Mexican Strawberry Meringue Cake)

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  • Stand mixer or electric hand mixer
  • 9-inch springform pan


For the cake

  • 1 tsp olive oil for greasing pan
  • 8 egg whites
  • 1 tsp cream of tartar
  • cups granulated sugar
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • ½ cup walnut halves
  • ½ cup pecan halves
  • 3 oz Maria cookies or plain animal crackers

For the topping

  • 8 oz 1/3 less fat cream cheese
  • ½ cup light sour cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 lb strawberries hulled and thinly-sliced top to bottom


For the cake

  • Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, then grease the bottom and sides of the pan with olive oil. Set aside.
  • Add egg whites and cream of tartar to a stand mixer or a large bowl. Beat on high until soft peaks form, about 3 minutes.
  • Turn the mixer to low and slowly add the granulated sugar, vanilla extract, and baking powder.
  • Beat for an additional minute, or until the mixture is shiny, glossy, and stiff peaks form. Set aside.
  • Add walnuts, pecans, and cookies to a food processor. Pulse until mixture is ground.
  • Pour the nut mixture into the egg white mixture. Gently fold together until everything is thoroughly mixed together without over-mixing.
  • Gently pour the cake batter into the prepared pan. Bake for 50 minutes.
  • Remove the cake from the oven and let rest on the counter until completely cool, about 2 hours.

For the topping

  • Add cream cheese, sour cream, powdered sugar, and vanilla extract to a stand mixer or a medium mixing bowl.
  • Beat on high until completely smooth.


  • Gently remove the cake from the pan and transfer to a serving plate.
  • Layer the top of the cake with cream cheese topping and decorate with sliced strawberries.


Serving: 1  slice | Calories: 284kcal | Carbohydrates: 40g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 183mg | Fiber: 2g | Sugar: 33g | Vitamin C: 22mg

2 Comments on “Strawberry Mostachon

September 30, 2021 at 12:02 pm

5 stars
This recipe is perfection. Tasty and pretty! It’s definitely a crowd-pleaser and I’ll be making it again and again!

Raquel Gatica
January 17, 2024 at 10:46 am

5 stars


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