Strawberry Pavlova with Cream (Printable)

Crisp meringue nest topped with whipped cream and fresh strawberries for a refreshing dessert experience.

# What You 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
11 - Fresh mint leaves for garnish

# How to Make It:

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 electric mixer on medium speed until soft peaks form.
03 - Gradually add superfine sugar one tablespoon at a time while 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 a spatula with minimal strokes to maintain volume.
05 - Spoon meringue onto prepared baking sheet using the circle as 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. Let sit for 10 minutes to release juices.
09 - Transfer cooled meringue to serving plate. Spread whipped cream evenly over center.
10 - Top with macerated strawberries and garnish with mint leaves. Serve immediately.

# Expert Advice:

01 -
  • The contrast between crispy meringue shell and marshmallow-soft interior is like discovering two entirely different desserts in one bite.
  • Fresh strawberries cut through the sweetness just enough to make you want another forkful without feeling guilty.
  • It looks like you spent hours on it but asks for only basic equipment and genuine attention, not fancy skills.
02 -
  • A single drop of egg yolk or oil will prevent egg whites from whipping properly, so separate eggs carefully and use a bowl that's never seen butter or cream.
  • The cornstarch and vinegar aren't optional—they're the difference between a crispy shell and a dense, flat cake that weeps liquid all over your plate.
  • Meringue is humidity's enemy; if you live somewhere damp, make this on a dry day or the texture will turn chewy instead of crisp.
03 -
  • If your meringue cracks as it cools, don't panic—it's actually normal and won't affect the taste; the cream and strawberries will cover any flaws.
  • Make sure your electric mixer bowl is completely dry; even residual water will interfere with whipping egg whites, so wipe it with a paper towel before you start.
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