Strawberry Pavlova

Why You’ll Love This Recipe

I love Strawberry Pavlova because it looks impressive while relying on a handful of simple ingredients. The meringue gives me a crisp exterior with a light, pillowy center, while whipped cream adds richness without making the dessert feel too heavy.

Fresh strawberries balance the sweetness of the meringue with their bright, slightly tart flavor. I can also prepare the meringue shell ahead of time and add the cream and fruit shortly before serving.

I especially like this dessert for Easter, Mother’s Day, summer dinners, and other celebrations when I want something lighter than a traditional layer cake.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pavlova

• 4 large egg whites, at room temperature
• 1 cup superfine or granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar or lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt

For the Whipped Cream

• 1 1/2 cups heavy whipping cream, cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Strawberry Topping

• 2 cups fresh strawberries, hulled and sliced
• 1 tablespoon granulated sugar, optional
• 1 teaspoon fresh lemon juice
• Fresh mint leaves, optional

Directions

1. Prepare the Oven

I preheat my oven to 250°F (120°C) and line a large baking sheet with parchment paper.

I draw an 8-inch circle on the parchment as a guide, then turn the paper over so the pencil or pen doesn’t touch the meringue.

2. Beat the Egg Whites

I place the egg whites and a pinch of salt in a completely clean, dry mixing bowl.

I beat them with an electric mixer until soft peaks begin to form.

3. Add the Sugar

With the mixer running, I add the sugar gradually, about one tablespoon at a time.

I continue beating until the meringue becomes thick, glossy, and holds stiff peaks. I also check that most of the sugar has dissolved by rubbing a small amount of meringue between my fingers.

4. Add the Remaining Ingredients

I gently fold the cornstarch, vinegar or lemon juice, and vanilla into the meringue.

I work carefully so I don’t knock too much air out of the mixture.

5. Shape the Pavlova

I spoon the meringue onto my prepared baking sheet, using the circle as a guide.

I shape it into a thick round with slightly higher edges and a shallow indentation in the center. This gives me space for the whipped cream and strawberries later.

6. Bake

I bake the Pavlova for about 1 hour 15 minutes to 1 hour 30 minutes.

The exterior should feel dry and crisp, while the center remains soft.

7. Cool Slowly

I turn off the oven and leave the Pavlova inside with the door slightly open until it has cooled completely.

I avoid moving it while it’s hot because slow cooling helps reduce sudden cracking.

8. Prepare the Strawberries

I combine the sliced strawberries with the sugar and lemon juice.

I let them sit for about 10–15 minutes so they become glossy and release a little juice.

9. Make the Whipped Cream

I beat the cold heavy cream, powdered sugar, and vanilla until soft to medium peaks form.

I avoid overbeating because I want the cream to remain light and smooth.

10. Assemble

Shortly before serving, I carefully transfer the cooled Pavlova to a serving plate.

I spoon the whipped cream into the center and pile the strawberries over the top. I finish with fresh mint leaves when I want a little extra color.

Servings and Timing

I make one approximately 8-inch Strawberry Pavlova with this recipe, which gives me about 8 servings.

• Prep time: 25 minutes
• Bake time: 1 hour 15 minutes to 1 hour 30 minutes
• Cooling time: about 1–2 hours
• Decorating time: 10 minutes
• Total time: about 3–4 hours
• Servings: 8

Variations

Mixed Berry Pavlova

I combine strawberries with raspberries, blueberries, and blackberries for a colorful mixed berry topping.

Strawberry Lemon Pavlova

I spread a thin layer of lemon curd over the cooled meringue before adding the whipped cream and strawberries. I love how the tart lemon balances the sweet meringue.

Chocolate Strawberry Pavlova

I fold a small amount of sifted cocoa powder into the meringue and finish the assembled Pavlova with grated dark chocolate.

Mini Strawberry Pavlovas

I divide the meringue into individual rounds instead of making one large Pavlova. I create a small indentation in each one and fill them individually with whipped cream and strawberries.

Strawberry Kiwi Pavlova

I combine sliced strawberries with fresh kiwi for an extra burst of color and a slightly tangy tropical flavor.

Storage/Reheating

I store an undecorated Pavlova shell in an airtight container at cool room temperature for about 1–2 days. I keep it somewhere dry because humidity can quickly soften the crisp meringue.

Once I’ve added whipped cream and strawberries, I refrigerate leftover Pavlova in a covered container. I try to eat it within 1–2 days because the cream and fruit gradually soften the meringue.

For the best texture, I assemble the Pavlova shortly before serving rather than storing it fully decorated.

I don’t reheat Strawberry Pavlova. The meringue and whipped cream are meant to be served cool or at room temperature, and reheating would damage their textures.

FAQs

Why did my Pavlova crack?

Some cracking is completely normal for Pavlova. I minimize large cracks by baking at a low temperature and letting the meringue cool slowly inside the turned-off oven rather than exposing it immediately to cooler air.

Why is my Pavlova sticky?

Humidity can make the outside of my Pavlova sticky because sugar attracts moisture. I store the cooled meringue in an airtight container and avoid refrigerating the undecorated shell.

Can I make Strawberry Pavlova ahead of time?

Yes. I like making the meringue shell a day ahead and keeping it in an airtight container at room temperature. I prepare the whipped cream and strawberries closer to serving and assemble everything at the last minute.

How do I know when Pavlova is finished baking?

I look for an exterior that feels dry and crisp and lifts from the parchment relatively easily. The inside should remain soft and marshmallow-like rather than becoming completely dry like a traditional crisp meringue.

Can I use frozen strawberries for Strawberry Pavlova?

I prefer fresh strawberries because frozen berries release a lot of liquid as they thaw, which can quickly soften the meringue. If I only have frozen strawberries, I use them to make a sauce or compote and add it immediately before serving.

Conclusion

Strawberry Pavlova is one of my favorite desserts when I want something elegant, fresh, and lighter than a traditional cake. I love the combination of crisp meringue, marshmallow-soft center, fluffy whipped cream, and juicy strawberries.

Strawberry Pavlova

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Strawberry Pavlova is an elegant dessert with a crisp meringue shell, soft marshmallow-like center, fluffy vanilla whipped cream, and juicy fresh strawberries. It makes a beautiful light dessert for spring and summer celebrations.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes to 1 hour 30 minutes
• Total Time: 3–4 hours
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: Australian
• Diet: Gluten Free

Ingredients

• 4 large egg whites, at room temperature
• 1 cup superfine or granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar or lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 1/2 cups heavy whipping cream, cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, hulled and sliced
• 1 tablespoon granulated sugar, optional
• 1 teaspoon fresh lemon juice
• Fresh mint leaves, optional

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Instructions

1. Preheat the oven to 250°F (120°C) and line a large baking sheet with parchment paper. Draw an 8-inch circle on the parchment as a guide, then turn the paper over.
2. Place the egg whites and salt in a completely clean, dry mixing bowl. Beat with an electric mixer until soft peaks form.
3. With the mixer running, gradually add the sugar about 1 tablespoon at a time. Continue beating until the meringue is thick and glossy and holds stiff peaks. Check that most of the sugar has dissolved by rubbing a little meringue between your fingers.
4. Gently fold the cornstarch, vinegar or lemon juice, and vanilla extract into the meringue without knocking out too much air.
5. Spoon the meringue onto the prepared baking sheet using the circle as a guide. Shape it into a thick round with slightly raised edges and a shallow indentation in the center.
6. Bake for 1 hour 15 minutes to 1 hour 30 minutes, until the exterior feels dry and crisp while the center remains soft.
7. Turn off the oven and leave the Pavlova inside with the door slightly open until completely cooled, about 1–2 hours.
8. Combine the sliced strawberries with the optional granulated sugar and lemon juice. Let stand for 10–15 minutes to become glossy and release a little juice.
9. Beat the cold heavy whipping cream, powdered sugar, and vanilla extract until soft to medium peaks form. Avoid overbeating.
10. Shortly before serving, carefully transfer the cooled Pavlova to a serving plate. Spoon the whipped cream into the center, top with the strawberries, and garnish with fresh mint leaves if desired.

Notes

• Some cracking is normal. Cooling the Pavlova slowly inside the turned-off oven helps minimize large cracks.
• Humidity can make meringue sticky, so keep the undecorated shell in an airtight container in a cool, dry place.
• The undecorated Pavlova shell can be prepared 1–2 days ahead and stored at cool room temperature.
• Assemble the Pavlova shortly before serving because whipped cream and fruit will gradually soften the meringue.
• For a mixed berry variation, add raspberries, blueberries, or blackberries to the strawberries.
• For strawberry lemon Pavlova, spread a thin layer of lemon curd over the cooled meringue before adding the whipped cream.
• For mini Pavlovas, divide the meringue into individual rounds and create an indentation in each before baking.
• Fresh strawberries provide the best texture. If using frozen strawberries, turn them into a sauce or compote and add it immediately before serving.
• Refrigerate leftover assembled Pavlova in a covered container and enjoy within 1–2 days.

Nutrition

• Serving Size: 1 slice
• Calories: 285 kcal
• Sugar: 31 g
• Sodium: 45 mg
• Fat: 13 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg