Strawberry Pavlova with Cream (Print version)

Crisp meringue crowned with whipped cream and fresh strawberries for a sweet and tangy delight.

# 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 for garnish, optional

# How to Make:

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 one tablespoon at a time, beating on high speed until stiff, glossy peaks form, approximately 7-10 minutes.
04 - Gently fold cornstarch, vinegar, and vanilla extract into the meringue 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 the 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. Allow to sit for 10 minutes to release juices.
09 - Transfer cooled meringue carefully 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 Tips:

01 -
  • The meringue stays crisp on the outside while hiding a marshmallow-soft center that surprises everyone.
  • You can make it hours ahead, which is the dream when you're hosting and running around like chaos.
  • Fresh strawberries cut through the sweetness in a way that feels both indulgent and refreshing.
02 -
  • If your bowl has even a microscopic amount of egg yolk or oil, your egg whites will refuse to whip—I learned this by washing my bowl three times before trying again.
  • Opening the oven door while the meringue bakes causes it to crack; if you must peek, do it after the first hour when it's already set.
  • The meringue tastes best the day it's made, though it can be stored in an airtight container for up to two days before the edges start to soften.
03 -
  • Room temperature egg whites whip up 2 to 3 minutes faster than cold ones, so leave them out for 15 minutes before beating.
  • If humidity is high in your kitchen, add 1 extra teaspoon of cornstarch to prevent the meringue from weeping later.
Go back