Strawberry Pavlova with Cream (Printable)

Crisp meringue paired with billowy cream and fresh strawberries, balancing sweet and tart flavors.

# What You 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)

# Directions:

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 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form, approximately 7-10 minutes.
04 - Gently fold in cornstarch, vinegar, and vanilla extract using a spatula until combined.
05 - Spoon meringue onto prepared baking sheet using the circle as a guide. Shape into a disc with slightly raised edges to form a nest.
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 macerate.
09 - Transfer cooled meringue to serving plate. Spread whipped cream evenly over the center.
10 - Top with strawberries and garnish with mint leaves if desired. Serve immediately.

# Expert Hints:

01 -
  • Stunning visual appeal that makes any occasion feel special
  • Perfect balance of crisp meringue, soft marshmallow center, and fresh fruit
  • Naturally gluten-free and vegetarian-friendly
  • Make-ahead friendly – the meringue can be baked in advance
  • Customizable with your favorite seasonal berries
  • Impressive yet achievable with medium-level baking skills
02 -
  • Separate eggs while cold, but let whites come to room temperature before whipping for maximum volume
  • Rub the inside of your mixing bowl with lemon juice or vinegar to ensure no fat residue remains
  • Test for stiff peaks by turning the bowl upside down – the meringue should not move
  • The meringue is ready when you can rub it between your fingers and feel no sugar granules
  • Draw your circle guide on the underside of the parchment paper so pencil marks don't transfer
  • Store the undecorated meringue base in an airtight container at room temperature for up to 2 days
  • Use a serrated knife dipped in hot water to slice through the pavlova cleanly
Return