Mostachon Cake – Mexican Strawberry Meringue Cake

Think of it as a rustic Mexican-style pavlova with a little more texture and personality. The meringue base bakes with crushed cookies and nuts folded right in, giving it a delicate crunch and a nutty, cookie-like flavor that pairs perfectly with tangy cream cheese frosting and juicy strawberries.

This is the kind of dessert that looks special enough for a celebration but feels simple and homey enough to make for a weekend brunch, spring gathering, Mother’s Day, Easter, or summer dinner with friends.

🔎 What is Mostachon?

Mostachon, or Mostachón de Fresa, is a Mexican meringue cake made with egg whites, sugar, crushed cookies, and nuts. It is usually topped with a creamy frosting and fresh fruit, especially strawberries.

Unlike a classic pavlova, which is usually made mostly from meringue, Mostachon has crushed Maria crackers and nuts folded into the whipped egg whites. This gives the cake a more rustic, chewy, lightly crunchy texture.

It’s often described as a Mexican strawberry meringue cake or Mexican pavlova, but it really has its own personality: crisp, chewy, creamy, nutty, and fresh all at once.

✔️ Ingredients, Substitutions & Swaps

For the complete list of ingredients and exact quantities, check the printable recipe card below.

• Egg Whites: The base of the meringue cake. Make sure there are no traces of yolk in the whites, since fat can keep egg whites from whipping properly.
• Cream of Tartar: Helps stabilize the whipped egg whites so the meringue holds its structure. A small amount of acid, like cream of tartar, is commonly used to strengthen meringue foam.
• Sugar: Granulated sugar works, but superfine sugar dissolves more easily and can help create a smoother, glossier meringue. Sugar also helps stabilize meringue by binding moisture in the egg whites.
• Vanilla Extract: Adds warmth and rounds out the sweetness.
• Baking Powder: Traditional in many Mostachon-style recipes. It helps give the meringue base a little lift and lightness.
• Salt: Just a pinch balances the sweetness.
• Walnuts or Almonds: Both work beautifully. Walnuts give a classic, slightly earthy flavor; almonds are a bit sweeter and more delicate.
• Maria Crackers: Maria cookies give the cake its signature texture and lightly sweet flavor. If you can’t find them, animal crackers or graham crackers can work.

For the Cream Cheese Frosting:

• Cream Cheese: Use full-fat brick-style cream cheese for the best texture.
• Sour Cream: Adds tang and lightens the frosting so it doesn’t feel too heavy.
• Powdered Sugar: Use ¼ cup for a less sweet frosting or ½ cup for a sweeter, more classic dessert topping.
• Vanilla: The perfect flavoring for cream cheese frosting.
• Strawberries: Fresh, ripe strawberries are best. Slice them thinly so they sit beautifully on top of the cake.

🔎 How to Make Mostachon Cake?

Scroll down to check the printable recipe card for exact directions and baking times.

1. Prepare the pan: Preheat the oven to 350°F / 175°C. Line the bottom of a 9-inch nonstick springform pan with parchment paper, then grease the bottom and sides with nonstick cooking spray.
2. Whip the egg whites: In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium-high speed until soft peaks form, about 5 minutes.
3. Add the sugar and flavorings: With the mixer on low speed, slowly add the sugar, vanilla, baking powder, and salt. Increase the speed to medium-high and beat until glossy, stiff peaks form, about 3 minutes more.

4. Fold in the cookies and nuts: Turn off the mixer. Using a rubber spatula, gently fold in the chopped walnuts or almonds and crushed Maria crackers. Fold just until combined so the meringue doesn’t deflate.

5. Bake: Transfer the mixture to the prepared pan and smooth the top. Bake for 48 to 50 minutes, or until the cake is set, lightly golden, and crisp on top.
6. Cool: Remove from the oven and let the cake cool for 2 hours. Some cracking is normal for meringue-style cakes.

5. Make the frosting: Beat the softened cream cheese until smooth. Add the sour cream, powdered sugar, and vanilla, then beat until creamy and smooth.
6. Assemble: Gently remove the cake from the pan and transfer it to a serving plate. Spread the frosting over the top and decorate with sliced strawberries.

🔎 Why This Recipe Works?

Mostachón gets its structure from whipped egg whites. As the whites whip, they trap air and create a foam. Cream of tartar helps stabilize that foam, while sugar strengthens the meringue and gives it a glossy texture.

The crushed Maria cookies and nuts make this cake different from a classic pavlova. They add body, crunch, and flavor, creating a meringue base that is crisp around the edges, chewy in the center, and sturdy enough to hold the cream cheese frosting and strawberries.

The frosting works because it balances richness and tang. Cream cheese gives the topping body, sour cream lightens it, and powdered sugar lets you adjust the sweetness depending on how sweet your strawberries are.

✔️ Make-Ahead, Storage & Freezing

• Make Ahead: The meringue cake can be baked a day ahead. Cool completely, cover loosely, and store at room temperature. Frost and add strawberries shortly before serving.
• Storage: Once frosted and topped with strawberries, store leftovers covered in the refrigerator for up to 2 days. The texture will soften as it sits, but it will still taste delicious.
• Freezing: I don’t recommend freezing fully assembled Mostachon. The meringue and fresh strawberries can become soft and watery after thawing.

💛 Intentional Cooking

Your priorities, your recipe. Learn about Intentional Cooking.

Animal Welfare: Eggs are the heart of this meringue cake, so this is a good recipe to choose them thoughtfully when your budget allows. Cage-free, free-range, pasture-raised, or certified humane eggs can support better living conditions for hens compared with conventional battery-cage systems. Choose the best option that feels realistic for your household – even small shifts in everyday ingredients can be a meaningful part of intentional cooking.

Time & Convenience: Mostachon looks like a bakery-style dessert, but it’s made with simple pantry ingredients and a short list of fresh toppings. Bake the meringue base ahead, then frost and decorate before serving for an easier celebration dessert.

Finances: This cake turns humble ingredients – egg whites, cookies, nuts, cream cheese, and strawberries – into a beautiful dessert that feels special without requiring expensive bakery ingredients. It’s a great option when you want something impressive but still budget-conscious.

🤔 Frequently Asked Questions

🛒 Essentials you’ll adore for this recipe

• 

  Springform Pan 9-inch

  Nordic Ware Springform Pan: A reliable springform pan is a must-have for cheesecakes, tortes, layered desserts, and delicate baked goods that need a clean release. This sturdy 9-inch pan has removable sides for easy unmolding and a 10-cup capacity that works beautifully for both everyday baking and special occasion desserts.

• 

  KitchenAid Stand Mixer

  Reliable, iconic, and built to last, this 5-Quart Tilt-Head Stand Mixer delivers consistent results and makes baking faster, easier, and more enjoyable. Its durable metal construction, 10 speeds and stainless steel bowl make it ideal for everything from whipping cream and cake batter to kneading bread dough with ease. The tilt-head design allows easy access…

• 

  Marias Cookies

  A staple in many Latin kitchens, Maria Cookies are lightly sweet with the perfect delicate crunch. They’re delicious served as a simple snack alongside coffee or tea and are especially loved in layered desserts like Carlota de Limón, where they soften into tender cake-like layers. Growing up, we even enjoyed them spread with butter and…

Mostachon – Mexican Strawberry Meringue Cake

Kathy McDaniel

Mostachon is a Mexican strawberry meringue cake made with whipped egg whites, crushed Maria cookies, and nuts, then topped with tangy cream cheese frosting and fresh strawberries. Crisp, chewy, creamy, and fruity, this beautiful dessert is perfect for spring, summer, brunch, birthdays, and celebrations.

Print Pin

Prep 15 minutes mins

Cook 50 minutes mins

Inactive Cooling Time 2 hours hrs

Total 3 hours hrs 5 minutes mins

Makes 10 servings

Equipment

• Electric Hand Mixer
• Stand Mixer, Kitchen Aid Artisan 5 Qt.

Ingredients 

1x2x3x

Cake:

• ▢ Nonstick cooking spray
• ▢ 8 large egg whites
• ▢ 1 teaspoon cream of tartar
• ▢ 1 cup granulated sugar or superfine sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 teaspoon baking powder
• ▢ Pinch salt
• ▢ 1 cup walnuts or almonds, very finely chopped (see notes)
• ▢ 4 ounces Maria cookies (or animal crackers), crushed (see notes)

Frosting:

• ▢ 8 ounces full-fat cream cheese brick, softened to room temperature, (1 cup )
• ▢ 1/2 cup sour cream
• ▢ ¼ to ½ cup powdered sugar, sifted
• ▢ 1 teaspoon vanilla extract
• ▢ 1 pound fresh strawberries, hulled and thinly sliced

Instructions 

To Make the Cake:

1. Preheat the oven to 350ºF ( 175°C.). Line the bottom of a 9-inch non-stick springform pan with parchment paper, then grease the bottom and sides of the pan with cooking spray. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl if using an electric hand mixer, beat the egg whites and cream of tartar at medium-high speed, until soft peaks form, about 5 minutes.
3. With the mixer on low speed, slowly add the sugar, vanilla, baking powder, and a pinch of salt. Turn the speed to medium-high and beat until glossy, hard peaks form, about 3 additional minutes.
4. Turn the power off and with a rubber spatula, gently fold in the walnuts or almonds and the crushed Maria crackers. Don’t overmix to prevent the whites from deflating.
5. Pour mixture into the prepared pan and bake for 48-50 minutes. Remove from the oven and allow it to cool for 2 hours.

To Make the Frosting:

1. In an electric mixer, beat the cream cheese until smooth, add the sour cream, powdered sugar, and vanilla extract and beat until the mixture is smooth.

To Assemble:

1. Gently remove the cake from the pan and transfer it to a serving plate. Using an offset spatula, spread the frosting all over the cake. Decorate the cake top with the strawberries and serve.

Notes

• Cookies: If you can’t find Maria Cookies, use plain animal crackers (best flavor match), or graham crackers. If using graham crackers, reduce the sugar to 3/4 cups.
• Nuts: You can use walnuts, almonds, pecans or hazelnuts or a combination of 2-types of nuts.
• Cookie crumbs/finally chopped nuts: Place the crackers and nuts into a food processor. Pulse until the mixture is crumbly and finely ground.
• Cream cheese Frosting: For a less sweeter frosting reduce the sugar to 1/4 cup.
• For the best meringue: Use room-temperature egg whites and make sure your mixing bowl and whisk are completely clean, dry, and free of grease. Even a small amount of yolk or fat can keep the whites from whipping properly.
• Add the sugar slowly: This helps the sugar dissolve into the egg whites and creates a glossy, stable meringue.
• Don’t overmix after adding the cookies and nuts: Fold gently so you don’t knock too much air out of the meringue.
• Cool the cake completely before frosting: If the cake is warm, the cream cheese frosting can soften and slide.

Nutrition

Calories: 350 kcal, Carbohydrates: 37 g, Protein: 6 g, Fat: 21 g, Saturated Fat: 7 g, Polyunsaturated Fat: 7 g, Monounsaturated Fat: 4 g, Cholesterol: 30 mg, Sodium: 138 mg, Potassium: 268 mg, Fiber: 2 g, Sugar: 29 g, Vitamin A: 394 IU, Vitamin C: 27 mg, Calcium: 64 mg, Iron: 1 mg

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Recipe Summary

Recipe inspired by California Strawberries