Strawberry Pavlova With Whipped Cream (Printable format)

Crisp meringue layered with billowy whipped cream and fresh strawberries offers a perfect balance of flavors.

# List of ingredients:

→ 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 make it:

01 - Preheat oven to 275°F. Line baking sheet with parchment paper and draw a 9-inch circle as guide.
02 - In 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 to 10 minutes.
04 - Gently fold cornstarch, vinegar, and vanilla extract into meringue using spatula with careful strokes.
05 - Spoon meringue onto prepared baking sheet within circle guide. Shape into disc with slightly raised edges forming 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 chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
08 - In separate bowl, toss sliced strawberries with granulated sugar if desired. Let sit 10 minutes to release juices.
09 - Transfer cooled meringue to serving plate. Spread whipped cream evenly over center portion.
10 - Top with macerated strawberries and garnish with mint leaves if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The meringue is crisp on the outside but stays chewy inside, creating a textural contrast that feels like biting into clouds with intention.
  • You can make the meringue hours ahead, so all the last-minute stress disappears—just whip the cream and top with berries when guests arrive.
  • It looks restaurant-worthy but requires no fancy equipment beyond an electric mixer, which somehow makes it feel like your own small victory.
02 -
  • The moment you assemble the pavlova is the moment the clock starts ticking—the longer it sits, the more moisture from the cream and berries softens the meringue, so have everyone ready to eat within 30 minutes of assembly.
  • If your meringue never reaches stiff peaks no matter how long you beat it, you've got fat in your bowl somewhere; start over with clean equipment and you'll see the difference immediately.
03 -
  • The instant you see soft peaks forming, switch to high speed and slow down the sugar additions slightly—rushing the sugar at this stage prevents those glossy stiff peaks from forming properly.
  • If you can only find regular granulated sugar, pulse it in a food processor for a minute to break down the crystals slightly, and you'll get much better results than trying to use it as-is.
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