Strawberry Pavlova
Strawberry Pavlova is a classic meringue and fruit-based dessert which is both light and satisfying. It has a crisp meringue shell, a soft marshmallow-like center, and lightly sweetened whipped cream with plenty of sliced fresh strawberries on top.
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This delicious berry pavlova is crisp on the outside and soft in the middle, with whipped cream and a generous pile of fresh, juicy berries. It’s light, sweet, and definitely one of the tastiest ways to use fresh strawberries.
If you have more strawberries to use, Strawberry Cheesecake has a jam-swirled filling and cooked strawberry topping. My Frozen Strawberry Margaritas are also really good, as is this refreshing Strawberry Tea. There are plenty more Strawberry Recipes you might like to check out too.
Why You’ll Love It
- Delicious warm weather dessert: Light desserts such as strawberry pavlova are perfect for warm weather dining when you aren’t in the mood for something heavy or hot.
- Minimal decorating: The topping is spread on with a spatula or spoon. There’s no fiddly piping or frosting work.
- Make-ahead shell: The meringue can be baked earlier in the day and topped near serving time.
- Short ingredient list: The shell and topping are made using common pantry ingredients.
- Gluten-free: The recipe is free from gluten as made. Double-check the labels on your cornstarch, powdered sugar and vanilla extract to make sure they’re certified gluten-free if making this for someone with a gluten intolerance.
Fresh Strawberry Pavlova Ingredients
See the recipe card below for the full list of ingredients and exact measurements.
- Egg whites: Use room-temperature egg whites for the meringue.
- Granulated sugar: I recommend adding the sugar gradually during mixing to help it dissolve.
- Cornstarch and white vinegar: To help create the soft marshmallow-like middle.
- Vanilla extract: Vanilla goes into the meringue and the whipped topping. Always use pure vanilla extract for the best flavor.
- Whipping cream and powdered sugar: Whip these together for the fluffy topping.
- Fresh strawberries: Choose plump, unbruised strawberries with fresh green leaves and a firm but slightly soft feel, not too soft or mushy. I would avoid any with white or green tips because that means they’re not quite ripe yet.
- Fresh mint and extra powdered sugar: These optional garnishes finish the top.
Substitutions and Variations
- Mixed berry topping: Replace some of the strawberries with raspberries, blueberries, or blackberries. Don’t use frozen or canned berries. Pavlova deserves beautiful, fresh ones.
- Different garnish: Skip the mint leaves if you don’t have any, and don’t add the final dusting of powdered sugar if you want to. More ideas include a berry coulis, Homemade Orange Marmalade, and edible flowers.
Top Tips
- Add the sugar slowly: Spoon in the sugar a little at a time and beat well between additions. This helps it dissolve.
- Cool the meringue in the oven: Turn off the heat, crack the oven door, and leave the shell inside for at least an hour. Gradual cooling like this means cracking is less likely.
- Add the topping near serving time: I wouldn’t add the cream and strawberries early. The meringue softens under the topping, and it won’t look as pretty.
- Flip the parchment: Draw the circle on the paper and turn it over before spooning on the meringue. That way, the pencil mark won’t touch the dessert.
How to Store
- Refrigerator: Refrigerate the assembled strawberry pavlova promptly and eat it the same day. Don’t leave it at room temperature for more than 2 hours because of the fresh berries and dairy component.
- Make ahead: Store the baked meringue shell in an airtight container at room temperature for up to 1 day. Add the topping near serving time.
- Freeze: Freeze the baked meringue shell in an airtight container for up to 1 month. Thaw it uncovered at room temperature before adding the topping.
Serving Suggestions
Enjoy this sweet, light strawberry pavlova recipe with Homemade Limeade or a refreshing Classic Mint Julep. It’s also delicious paired with other sweet bites, if you want a complete dessert board, such as my Sprinkle-Topped Cake Mix Cookies or these Orange Creamsicle Cupcakes.
Strawberry Pavlova Cake FAQs
The meringue should look glossy and hold stiff peaks. Rub a small amount between your fingers. Continue beating if you can feel sugar granules.
Sugar granules may still be present in the meringue. Humid weather can also make meringue sticky or cause beads of moisture on the surface.
Pavlova was named after the Russian ballerina, Anna Pavlova. The dessert became popular in Australia and New Zealand after she toured the region in the 1920s.
Strawberry Pavlova
Ingredients
- 4 large egg whites at room temperature
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 cup heavy whipping cream cold
- 2 tablespoons powdered sugar
- 2 cups fresh strawberries hulled and sliced
Optional Garnishes
- Fresh mint leaves
- Extra powdered sugar
Instructions
- Preheat the oven to 250°F and line a baking sheet with parchment paper.
- Draw a 7 or 8-inch circle on the parchment paper as a guide, then flip it over so the pencil marking is on the underside.
Prepare the Meringue
- In a dry, clean mixing bowl, beat the egg whites with a mixer on medium speed until you get soft peaks.
- Gradually add the granulated sugar, a tablespoon at a time, beating well after each addition, mixing until the meringue is glossy and forms stiff peaks.
- Gently fold in the vinegar, half the vanilla and the cornstarch just until combined, taking care not to deflate the meringue.
- Spoon the mixture onto the prepared parchment circle, shaping it into a round that has slightly higher edges and a small dip in the middle for the topping.
Bake the Meringue
- Bake your pavlova for 1 hour and 15 minutes, or until the outside is pale and dry.
- Switch off the oven, crack the door ajar and let the pavlova cool completely in the oven for at least an hour.
- Carefully transfer the cooled pavlova onto a serving plate.
Make the Vanilla Whipped Cream
- When ready to serve, whip the heavy cream with the remaining vanilla and powdered sugar until you get soft peaks.
Add Toppings to the Meringue Base
- Spread the whipped cream over the middle, then top with sliced strawberries.
- Sprinkle with more powdered sugar and/or garnish with fresh mint if liked.
- Serve this strawberry pavlova immediately.
Notes
- Use a spotless bowl: Any grease or moisture can prevent the egg whites from whipping fully.
- Check for sugar grains: Rub a small amount of meringue between your fingers before shaping it. Continue beating if the sugar hasn’t dissolved.
- Shape a shallow dip: Make the meringue edges slightly higher than the middle so it will hold the topping.
- Don’t let the meringue brown: Bake at a low temperature. The shell should be dry and still pale-colored.
Nutrition Information
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