Strawberry Pavlova with Cream (Print Version)

Crisp meringue base layered with whipped cream and fresh strawberries for a delicate balance of flavors.

# What You'll Need:

→ Meringue

01 - 4 large egg whites, at room temperature
02 - 1 cup superfine sugar
03 - 1 teaspoon cornstarch
04 - 1 teaspoon white vinegar
05 - 1 teaspoon vanilla extract

→ Whipped Cream

06 - 1 cup heavy cream, chilled
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract

→ Topping

09 - 2 cups fresh strawberries, hulled and sliced
10 - 1 tablespoon granulated sugar, optional
11 - Fresh mint leaves, optional for garnish

# How to Make It:

01 - Preheat oven to 275°F. Line baking sheet with parchment paper and draw a 9-inch circle as a guide.
02 - In a clean, dry bowl, beat egg whites with electric mixer on medium speed until soft peaks form.
03 - Gradually add superfine sugar one tablespoon at a time, beating on high speed until stiff, glossy peaks form, approximately 7 to 10 minutes.
04 - Gently fold in cornstarch, vinegar, and vanilla extract using a spatula with careful strokes.
05 - Spoon meringue onto prepared baking sheet within the circle guide. Shape into a disc with slightly raised edges to form a nest structure.
06 - Bake for 1 hour 15 minutes. Turn off oven and allow meringue to cool completely inside with door slightly ajar.
07 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
08 - In a separate bowl, toss sliced strawberries with granulated sugar if desired. Let sit for 10 minutes to release juices.
09 - Transfer cooled meringue carefully to serving plate. Spread whipped cream evenly over the center of the meringue nest.
10 - Top with macerated strawberries and garnish with mint leaves if desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes like celebration but comes together with less fuss than you'd think.
  • The contrast between crunchy meringue and soft cream makes every bite feel special without being fussy.
  • You can prep the meringue hours ahead, which means less stress when guests arrive.
02 -
  • Even one speck of egg yolk in your whites will prevent them from whipping properly, so separate your eggs carefully and use a completely grease-free bowl and beaters.
  • Humidity is pavlova's biggest enemy—on rainy days, the meringue may never get as crisp, so choose a dry day if you can or be prepared for a chewier interior.
  • The meringue is sturdiest the day you make it but stays good for a couple of days stored in an airtight container away from moisture.
03 -
  • If you have a stand mixer, let it do the heavy lifting on the egg whites while you relax; it's one of the few kitchen moments where machines really do save your arm.
  • Toast your meringue on a lower oven rack to prevent the bottom from browning before the inside sets properly.
  • Taste a tiny piece of your finished meringue before assembling—it should be crisp outside with a marshmallowy center, and if it's too hard throughout, you'll know to bake slightly less next time.
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