This airy Strawberry Pavlova is a light yet indulgent dessert that combines crisp meringue, fluffy whipped cream, and juicy, balsamic-kissed strawberries.
Rich in protein from the egg whites and cream, it’s naturally low in carbs and contains minimal saturated fat.
Perfect for any occasion, it’s easy to prep ahead and makes an elegant, satisfying treat for everyday enjoyment.
Quick and Stunning Strawberry Pavlova
Equipment
- 1 Electric mixer
- 1 Large mixing bowl
- 1 Baking sheet
- Parchment Paper
- 1 8- or 9-inch cake pan (for tracing)
- 1 Spatula
- 1 Soup spoon
- 1 Platter or cake stand
Ingredients
For the Meringue:
- 4 large egg whites
- Pinch of salt
- 1 ¼ cups superfine sugar
- 2 teaspoons cornstarch
- 1 teaspoon white wine vinegar
- A few drops of vanilla extract
For the Topping:
- 1 pound fresh strawberries hulled and halved or quartered
- ½ teaspoon high-quality vanilla extract
- 1 teaspoon high-quality balsamic vinegar
- 2 teaspoons superfine sugar
- 2 cups heavy cream
Instructions
- Prepare the Oven and Baking Surface: Begin by preheating your oven to 350°F (175°C). While the oven warms, line a large baking sheet with parchment paper. Place an 8- or 9-inch cake pan on the parchment and trace a circle lightly with a pencil. Then, flip the parchment so the pencil marking is on the underside—this prevents pencil marks from transferring onto your meringue. This circle will act as a guide to shape your pavlova evenly.
- Whip the Egg Whites to Perfection: In a clean, dry large mixing bowl, combine 4 large egg whites with a pinch of salt. Using an electric mixer, start beating the whites on low speed until they become frothy. Gradually increase the speed to high and continue whipping until soft, satiny peaks begin to form. Slowly add 1 ¼ cups superfine sugar, one tablespoon at a time, ensuring the sugar fully dissolves before adding the next. The mixture should become glossy, thick, and hold stiff peaks without any graininess.
- Incorporate Stabilizers: Once the meringue reaches stiff peak consistency, gently fold in 2 teaspoons cornstarch, 1 teaspoon white-wine vinegar, and a few drops of vanilla extract. Use a spatula to fold carefully so you retain as much air as possible. These ingredients help stabilize the meringue, giving it a crisp exterior and a soft, marshmallow-like interior.
- Shape the Meringue Base: Spoon the meringue onto the prepared parchment within the traced circle. Using the back of a spatula, gently shape it into a smooth disk. Flatten the top slightly and smooth the edges to create an even surface. The goal is a dome with a shallow well in the center for the cream and strawberry topping later.
- Bake Slowly for Crisp Perfection: Place the meringue in the oven, then immediately reduce the temperature to 300°F (150°C). Bake for 1 hour and 15 minutes. Avoid opening the oven during baking, as sudden temperature changes can cause cracking. After the baking time, turn off the oven but leave the meringue inside to cool completely—this slow cooling prevents it from collapsing and ensures a perfect crisp shell.
- Prepare the Strawberry Topping: While the meringue cools, prepare the strawberry mixture. In a medium mixing bowl, combine 1 pound hulled and halved (or quartered) strawberries with ½ teaspoon vanilla extract, 1 teaspoon balsamic vinegar, and 2 teaspoons superfine sugar. Gently toss the strawberries to coat them evenly. Cover the bowl with plastic wrap and let the berries sit at room temperature for at least 15 minutes and up to 2 hours. This allows the flavors to meld and the strawberries to release their natural juices.
- Whip the Cream: In a separate chilled bowl, pour 2 cups of heavy cream. Using a whisk or electric mixer, beat the cream until it reaches medium-to-stiff peaks. Take care not to overwhip, or the cream may become grainy. The whipped cream should be light, fluffy, and able to hold its shape on top of the meringue.
- Assemble the Pavlova: Carefully peel the cooled meringue off the parchment and transfer it to a serving platter or cake stand. Gently tap the top with the back of a soup spoon to create a shallow nest for the cream and strawberries. Spoon the whipped cream evenly over the meringue, spreading it gently to fill the center without flattening the edges.
- Add the Strawberries: Spoon the balsamic-coated strawberries over the whipped cream, allowing a little of the juice to drizzle naturally over the cream. This adds extra flavor and a visually appealing glossy finish.Arrange the berries so that some peek over the edges for a decorative effect.
- Serve Immediately and Enjoy: Strawberry Pavlova is best served immediately after assembling to retain the crisp texture of the meringue. Slice carefully with a sharp knife to avoid breaking the delicate base. Each bite should have a balance of crisp meringue, soft whipped cream, and juicy, flavorful strawberries. This stunning dessert is perfect for celebrations, summer gatherings, or as a luxurious everyday treat.
Notes
- Use room-temperature egg whites for maximum volume in the meringue.
- Superfine sugar dissolves more easily, giving a smooth, glossy finish.
- Cornstarch and vinegar stabilize the meringue, creating a crisp shell and soft interior.
- Let the meringue cool completely in the oven to prevent cracking.
- Strawberries can be prepped up to 2 hours in advance for deeper flavor.
- Whip cream just until soft peaks form to avoid overbeating.
- Assemble the pavlova just before serving to maintain the crisp texture.
- High-quality balsamic vinegar and vanilla extract enhance the natural sweetness of the strawberries.
- Pavlova is visually striking, making it perfect for celebrations or entertaining guests.
- Handle the meringue gently—it’s delicate but melts in your mouth beautifully.
Chef’s Secrets for Pavlova Perfection
Creating a flawless pavlova is all about technique and attention to detail.
Begin with room-temperature egg whites—they whip up more easily and hold more air, resulting in a light, airy meringue.
Slowly add sugar, one tablespoon at a time, to ensure complete dissolution and prevent graininess.
Cornstarch and white-wine vinegar are the unsung heroes: they stabilize the meringue, giving it a crisp exterior and soft, marshmallow-like center.
Always allow the pavlova to cool gradually in the oven; sudden temperature changes can cause cracks.
When whipping cream, stop at soft peaks for a light texture that complements the delicate meringue.
Finally, the secret to extra flavor in the topping lies in lightly macerating the strawberries with balsamic vinegar, vanilla, and sugar—this draws out their natural juices and enhances sweetness, creating a perfectly balanced dessert.
Serving Suggestions for Elegant Presentation
Strawberry Pavlova is a show-stopping dessert that shines best when served immediately after assembly.
For a sophisticated look, arrange berries artistically over the cream, letting some juices drip naturally for visual appeal.
Pair it with a chilled glass of sparkling wine or light, fruity white wine, which balances the sweetness and adds elegance.
Garnish with fresh mint or edible flowers to elevate presentation for dinner parties or special occasions.
This dessert also works beautifully as a seasonal treat, especially in late spring and summer when strawberries are at their peak.
Consider slicing the pavlova carefully with a serrated knife to preserve the delicate structure while serving.
Storage Tips for Best Results
Pavlova is best enjoyed immediately due to its crisp texture.
If you need to store it, keep the baked meringue in an airtight container at room temperature for up to two days—avoid refrigeration, which can make it soggy.
Prepare the strawberry topping and whipped cream separately and store them in the fridge for up to 24 hours.
Assemble just before serving to maintain the contrasting textures of crisp meringue, fluffy cream, and juicy berries.
Leftovers, if any, can be stored in a sealed container in the fridge for one day, but the meringue will gradually soften.
Frequently Asked Questions
1. Can I make the meringue ahead of time?
Yes! The meringue can be baked a day in advance and stored at room temperature in an airtight container. This makes pavlova convenient for entertaining while keeping the delicate texture intact.
2. Can I use frozen strawberries instead of fresh?
Fresh strawberries are preferred for their firm texture and natural sweetness. Frozen strawberries can be used but should be thawed and drained thoroughly to avoid excess moisture making the pavlova soggy.
3. Why did my meringue crack?
Cracks usually happen if the oven temperature fluctuates or the meringue cools too quickly. Slow cooling in a turned-off oven is key to preventing cracks while maintaining a crisp exterior.
4. Can I make a smaller or larger pavlova?
Absolutely. Adjust the ingredients proportionally for the desired size. Keep in mind that baking time may vary slightly depending on thickness; thinner meringues will bake faster.
5. How do I keep the pavlova crisp when serving?
Assemble just before serving, and avoid adding the cream or berries too early. Moisture from toppings softens the meringue, so timing is crucial to preserve its signature crunch.
