Strawberry Pavlova with Cream (Printable Version)

Light meringue base layered with billowy cream and fresh strawberry slices for a balanced finish.

# 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 Steps:

01 - Preheat oven to 275°F. Line a baking sheet with parchment paper and draw a 9-inch circle as a guide.
02 - In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until soft peaks form.
03 - Gradually add superfine sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form, approximately 7 to 10 minutes.
04 - Gently fold cornstarch, vinegar, and vanilla extract into the meringue using a spatula until just combined.
05 - Spoon meringue onto prepared baking sheet within the marked circle. 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 with the 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. Allow to sit for 10 minutes to release juices.
09 - Once meringue has cooled, carefully transfer to serving plate. Spread whipped cream evenly over the center.
10 - Top with macerated strawberries and garnish with mint leaves if desired. Serve immediately.

# Tips for Success:

01 -
  • The contrast between crispy edges and marshmallow softness is genuinely addictive, like eating a cloud that fights back.
  • Fresh strawberries on top mean this looks more impressive than it actually is to make, which is the dream scenario.
  • It's naturally gluten-free and feels like the kind of dessert you serve when you want people to remember dinner.
02 -
  • The meringue will start to soften after an hour or two if exposed to humidity, so serve this the same day you make it and don't stress about leftovers lasting more than a few hours.
  • If your meringue cracks on top, that's actually normal and honestly adds character, plus the cracks will be hidden under whipped cream anyway.
03 -
  • Make sure your beaters and bowl are completely dry before starting the egg whites—even a drop of water or a smudge of yolk will prevent them from whipping properly, so run them under hot water and dry with a paper towel first.
  • The moment you see stiff peaks that don't move when you lift the beater is the moment to stop, because over-beating meringue past that point makes it look grainy and dry.
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