Strawberry Pavlova with Cream (Printable)

Crisp meringue layered with fluffy cream and fresh strawberries for a sweet, tart balance.

# 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 for macerating
11 - Fresh mint leaves, optional for garnish

# How To Make:

01 - Preheat oven to 275°F. Line a baking sheet with parchment paper and draw a 9-inch circle as a template guide.
02 - In a clean, dry bowl, beat egg whites using an electric mixer on medium speed until soft peaks form.
03 - Add superfine sugar 1 tablespoon at a time while beating on high speed until stiff, glossy peaks form, approximately 7 to 10 minutes.
04 - Gently fold cornstarch, white vinegar, and vanilla extract into the meringue using a spatula with minimal stirring to preserve airiness.
05 - Transfer meringue to prepared baking sheet using the circle as a guide. Shape into a disc with raised edges forming 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 extract until soft peaks form.
08 - Toss sliced strawberries with granulated sugar if desired and let rest for 10 minutes to release juices.
09 - Transfer cooled meringue to serving plate. Spread whipped cream evenly across the center.
10 - Top with macerated strawberries and garnish with fresh mint leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • It looks like you spent hours on it, but the actual hands-on time is surprisingly short and manageable.
  • That contrast between crispy edges, chewy center, and billowy cream with bright berries hits all the right notes without ever feeling heavy.
02 -
  • Even one tiny speck of egg yolk in your whites will prevent them from reaching stiff peaks, so when separating eggs, use three bowls—one for the white, one for the yolk, and a third clean one to whip in, transferring only if the white is completely clean.
  • The meringue will soften if exposed to humidity or left at room temperature for hours, so assemble this dessert as close to serving time as possible, ideally within an hour of removing it from the oven.
03 -
  • If you're worried about the meringue cracking when you move it, don't be—small cracks actually look rustic and charming, and nobody notices them once the cream and berries are on top anyway.
  • Make sure your electric mixer is on high speed when you're adding the sugar, because low speed won't incorporate the air fast enough, and you'll end up with a denser, less impressive result.
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