Strawberry Pavlova Recipe


For the meringue:

  • 4 large egg whites (at room temperature)
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon white wine vinegar
  • 1 teaspoon vanilla extract

For the topping:

  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 4 cups fresh strawberries, hulled and sliced or halved


Make the meringue:

  • Preheat Oven & Prepare: Preheat your oven to 275 degrees F (135 degrees C). Line a large baking sheet with parchment paper and draw a 9-inch circle on it as a guide.
  • Whisk Egg Whites: In a clean, dry bowl, whisk egg whites, cream of tartar, and salt until soft peaks form.
  • Gradually Add Sugar: Slowly add sugar, a tablespoon at a time, whisking constantly until stiff, glossy peaks form.
  • Fold in Cornstarch, Vinegar, Vanilla: Gently fold in cornstarch, vinegar, and vanilla extract until just combined.
  • Shape the Pavlova: Spread the meringue within the circle on your baking sheet, creating a slight dip in the center and a slightly raised edge.
  • Bake: Reduce oven temperature to 250 degrees F (120 degrees C). Bake for 1 hour to 1 hour 15 minutes, or until the meringue is crisp on the outside and slightly marshmallowy inside.
  • Cool: Turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar. This can take a couple of hours.

Prepare the topping:

  • Whip the Cream: While the pavlova cools, whip heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
  • Prepare Strawberries: Wash, hull, and slice or halve your strawberries.

Assemble the pavlova:

  • Transfer Meringue: Carefully transfer the cooled meringue to a serving platter.
  • Spread Whipped Cream: Dollop the whipped cream into the center of the pavlova, leaving a slight border of meringue visible.
  • Add Strawberries: Arrange strawberries decoratively on top of the cream.
  • Serve: Serve immediately for the best texture.


  • Room temperature egg whites: These whip up to a greater volume.
  • Clean bowl and whisk: Ensure there’s no trace of grease or oil, as this can hinder the meringue.
  • Don’t overbake: The meringue should be a pale beige and slightly soft in the center. Overbaking makes it too dry.
  • Assemble right before serving: This prevents the meringue from getting soggy.

Enjoy your beautiful and delicious strawberry pavlova!


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