A cloud of meringue, crisp on the outside and pillowy within, cradles fresh strawberries and cream in this classic Strawberry Pavlova. I love how simple ingredients transform into such an elegant dessert, perfect for impressing guests or treating yourself. The contrast of textures—crunchy, creamy, and juicy—makes every bite exciting, and it’s easier to make than you might think. Stick around, and I’ll share the trick to avoiding cracks and keeping it light as air.
What You’ll Love About This Recipe
This Strawberry Pavlova is a showstopping dessert that’s surprisingly easy to make. With its crisp shell, marshmallow-like center, and fresh toppings, it’s perfect for any occasion.
- Light and airy texture – The meringue base bakes to a delicate crunch outside while staying soft and chewy inside.
- Fresh and fruity flavor – Juicy strawberries and whipped cream add a revitalizing contrast to the sweet meringue.
- Elegant presentation – This dessert looks impressive but comes together with simple ingredients and minimal effort.
Recipe
A strawberry pavlova is a delightful dessert that combines a crisp meringue base with luscious whipped cream and fresh strawberries, perfect for impressing guests or enjoying a sweet treat. To make this dessert, you’ll need 4 large egg whites, 1 cup granulated sugar, 1 teaspoon white vinegar, 1 teaspoon cornstarch, 1 teaspoon vanilla extract, 1 cup heavy cream, 2 tablespoons powdered sugar, and 2 cups fresh strawberries, hulled and sliced.
Begin by preheating your oven to 250°F (120°C) and lining a baking sheet with parchment paper. In a clean, dry bowl, whisk the egg whites until stiff peaks form. Gradually add the granulated sugar, whisking until the mixture is glossy and holds its shape. Gently fold in the vinegar, cornstarch, and vanilla extract. Spoon the mixture onto the prepared baking sheet, shaping it into a circle with a slight well in the center. Bake for 1 hour 30 minutes, then turn off the oven and let the pavlova cool completely inside.
For the topping, whip the heavy cream and powdered sugar until soft peaks form. Spread the whipped cream over the cooled pavlova and top with the sliced strawberries.
Prep time: 20 minutes | Cooking time: 1 hour 30 minutes | Serving: 6 | Calories: 250 per serving | Cuisine: Australian.
Equipment
To make a perfect strawberry pavlova, having the right equipment is essential. Here’s what you’ll need:
- Electric mixer or stand mixer
- Baking sheet or tray
- Parchment paper
- Large mixing bowl
- Spatula
- Measuring cups and spoons
- Wire cooling rack
Nutrition
Strawberry Pavlova is a delightful dessert that combines a light meringue base with fresh strawberries and whipped cream. While it’s a treat, it’s important to be mindful of its nutritional content.
- High in sugar due to the meringue and added toppings.
- Contains moderate calories, primarily from carbohydrates and fats.
- Provides a small amount of protein from egg whites.
- Rich in vitamin C from fresh strawberries.
- Contains dairy from whipped cream, offering calcium and fat.
- Low in fiber and essential nutrients, making it an occasional indulgence.
What to Serve With This Recipe
I love pairing my strawberry pavlova with fresh whipped cream, it adds a creamy texture that complements the crisp meringue perfectly. A dollop of seasonal fruit compote or a scoop of vanilla ice cream makes it even more special, balancing the sweetness with a burst of flavor. Don’t forget a sprinkle of citrus zest or a mint leaf for that final touch of freshness!
Fresh Whipped Cream
There’s something magical about freshly whipped cream—it’s light, fluffy, and adds a dreamy touch to almost any dessert. I love experimenting with whipped cream techniques, like chilling the bowl and using cold heavy cream for the best texture. It’s my go-to homemade topping because it’s simple yet versatile. A touch of vanilla or sugar can elevate it, making it perfect for pairing with desserts like pavlova.
Seasonal Fruit Compote
When I’m planning a dessert like pavlova, I always think of how to balance its crisp, airy texture, and a seasonal fruit compote does just that. I love using fresh seasonal fruits like berries, peaches, or citrus, as their natural sweetness and slight tang create perfect flavor combinations. Simmering them with a touch of sugar and lemon juice enhances their taste without overpowering the delicate pavlova. It’s simple yet stunning.
Vanilla Ice Cream
While the combination of pavlova and fruit compote is already a winner, adding a scoop of vanilla ice cream takes it to another level. I love how the creamy texture contrasts with the crisp meringue, and the vanilla benefits shine through, complementing the strawberries perfectly. You can experiment with ice cream varieties, from classic French vanilla to rich custard-based versions, to suit your taste. It’s a match made in dessert heaven!
Citrus Zest Garnish
A little citrus zest can do wonders to brighten up a strawberry pavlova, and I’m always amazed at how such a small touch makes a big difference. I love using lemon or orange zest for a citrus pairing that adds tanginess without overpowering the sweet meringue. It creates the perfect flavor balance, cutting through the richness while enhancing the strawberries. Trust me, it’s a game-changer!
Mint Leaf Topping
Adding a few fresh mint leaves to your strawberry pavlova is such an easy way to make it look and taste amazing. That mint leaf brings a cool, invigorating touch that balances the sweetness perfectly. I love how it elevates the flavor profile, making each bite feel extra special. It’s the kind of little detail that makes people say, “Wow, you made this?” Try it!
Frequently Asked Questions
Can I Use Frozen Strawberries?
I’d definitely use frozen strawberries if fresh ones aren’t available. Just thaw and drain them to remove excess liquid. While fresh strawberries have a brighter flavor, frozen ones work perfectly fine for most recipes I make.
How Long Does It Take to Make?
I’d whip it up faster than dial-up internet if I didn’t have to wait for the oven. Preparation time’s about 20 minutes, but baking time’s an hour, plus cooling—so count on two hours total. It ain’t instant.
Can I Make It Ahead of Time?
Yes, I can make it ahead of time to save me some stress. To make ahead, I’ll assemble it without the fresh toppings, then store it airtight. For storage tips, I’ll keep it refrigerated until ready to serve.
Is It Gluten-Free?
Freedom’s found in choices, like a sky unbound. I’ve learned gluten-free benefits can open doors to creativity, especially with meringue alternatives. They’re light, airy, and let me savor sweetness without limits, a true liberation for my plate.
Can I Substitute the Sugar?
I’m wondering if I can swap sugar for alternative sweeteners without affecting the texture. Sugar types like granulated or caster are common, but I’m curious if honey, maple syrup, or stevia would work as a substitute.
