Strawberry Pavlova with Cream (Printable)

Crisp meringue with whipped cream and fresh strawberries offering sweet and tart harmony.

# 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
11 - Fresh mint leaves, optional for garnish

# Directions:

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 until stiff, glossy peaks form, approximately 7 to 10 minutes.
04 - Gently fold in cornstarch, vinegar, and vanilla extract using a spatula until just 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 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 until soft peaks form.
08 - In a separate bowl, toss sliced strawberries with granulated sugar if desired. Let sit for 10 minutes to release juices.
09 - Transfer cooled meringue to a serving plate. Spread whipped cream evenly over the center.
10 - Top with strawberries and garnish with mint leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • The meringue stays crispy on the outside while remaining chewy within, giving you that textural contrast that makes every bite interesting.
  • It looks absolutely showstopping on a table yet requires no fancy skills or exotic ingredients.
  • Naturally gluten-free and vegetarian, so you're not limiting your guest list when you decide to make this.
02 -
  • Your bowl and beaters must be completely fat-free and dry before whipping egg whites, or they won't whip properly—even a trace of yolk or grease sabotages the entire thing.
  • The cornstarch and vinegar combination is what prevents that ugly cracking on top and keeps the meringue from weeping, making this the difference between amateur and professional looking results.
  • Don't assemble the pavlova until you're ready to serve it, because the meringue will gradually soften once exposed to moisture from the cream and berries.
03 -
  • Make sure you use superfine sugar rather than regular granulated sugar—the finer crystals dissolve completely and create a smoother, glossier meringue.
  • If you don't have a circle drawn on your parchment, you can use the base of a 9-inch cake pan to trace it, giving you a precise guide for shaping.
  • The slight opening of the oven door during cooling is crucial—it allows the meringue to dry out gently rather than continuing to cook, which prevents it from becoming dense.
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