This is The Best #Recipes >> Strawberry Pineapple Meringue Cake

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Ingredients

For the cake

1/2 cup (1 stick) butter, softened
1 cup sugar
4 egg yolks
2 cups flour, spooned and leveled
1 and 1/4 teaspoon baking powder
1/8 teaspoon salt
3/4 cup milk
1 teaspoon vanilla

For the meringue

4 egg whites
1/4 teaspoon cream of tartar
1 cup sugar
1 teaspoon vanilla
2 cups sliced almonds

For the whipped cream

2 cups (1 pint) heavy whipping cream
1 tablespoon Dream Whip**
1 (20 ounces) can crush pineapple, drained
2 cups sliced strawberries
1 cup sour cream
more strawberries to garnish

Directions

Preheat oven to 325 degrees F. Prepares TWO 10x15 inch jelly roll pans: grease well with butter or nonstick spray, and sprinkle with a generous amount of flour, tapping it around to make it even. If you are nervous about the cake sticking, you could line the bottom with parchment paper.
In a stand mixer or large bowl, beat the butter until soft. Add 1 cup sugar and beat for 2 minutes until light and fluffy.
Beat in 4 eggs yolks one at a time.
In a medium bowl, whisk together flour, baking powder, and salt.
Add the dry mixture alternately with the 3/4 cup milk, beating in between each addition.
Add 1 teaspoon vanilla and beat for 1 more minute, scraping sides and bottom of the bowl. Spread the batter evenly into the 2 prepared pans.
Now make the meringue. In a new large bowl (or clean the one you just used; dry it very well.) beat the 4 eggs whites and cream of tartar until soft peaks form (see photo above).
Gradually add 1 cup sugar and 1 teaspoon vanilla. Beat until stiff.
Spread the meringue evenly over each pan of cake batter.
Sprinkle 2 cups of almond evenly over the 2 pans. (1 cup per pan)
Bake at 325 for 25 to 30 minutes. The cake is done when the meringue and almonds have started to turn golden. When a toothpick is inserted in the center, it should come out dry.
Cool cakes completely in pans.
Now make the whipped cream mixture. In a large bowl or stand mixer, beat the cream and Dream Whip until it is stiff.
Fold in the DRAINED pineapple, 2 cups strawberries, and sour cream.
To assemble: Loosen one of the cakes carefully with a thin spatula. If you can, get someone to help you. Flip the cake almond-side-down onto the serving platter that you are using.
Spread all of the whipped cream mixtures on the cake evenly.
For the cake that goes on top, you will need to loosen the cake and flip it almond-side-down onto a piece of foil, or onto other cake pans that are now empty. Then flip it back on top of the whipped cream mixture, almond-side-up.
Cover the cake loosely with foil (You want the top to stay crunchy). Store in the refrigerator for at least 3 hours or overnight.
Cut into squares and garnish with more strawberries.

Recipes Note

Just so we're all on the same page about the pan sizes: 10x15 is the measurement of the pan from the inside. If you measure rim to rim, it's actually 11x17. Your cake will measure 10x15, so make sure you have a platter that is a little bit bigger than that.
Dream Whip is a whipped cream stabilizer. I have never experimented with using Cool Whip in place of the whipped cream and Dream Whip, but I'm sure it would work great! You would need 4 cups of Cool Whip for the whole recipe.

This recipe from :

https://thefoodcharlatan.com/strawberry-pineapple-meringue-cake-recipe/