Strawberry Pavlova with Cream (Printable version)

Crisp meringue base topped with soft whipped cream and fresh strawberries for a balanced sweet and tart flavor.

# 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, optional
11 - Fresh mint leaves, optional for garnish

# Step-by-step guide:

01 - Preheat the oven to 275°F. Line a baking sheet with parchment paper and draw a 9-inch circle as a guide for shaping the meringue.
02 - In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
03 - Gradually add the superfine sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form, approximately 7 to 10 minutes.
04 - Gently fold in the cornstarch, vinegar, and vanilla extract using a spatula, being careful not to deflate the meringue.
05 - Spoon the meringue onto the prepared baking sheet using the circle as a guide. Shape into a disc with slightly raised edges to form a nest. Bake for 1 hour 15 minutes.
06 - Turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar.
07 - In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - In a separate bowl, toss the sliced strawberries with granulated sugar if desired and let sit for 10 minutes to release their juices.
09 - Carefully transfer the cooled meringue to a serving plate. Spread the whipped cream evenly over the center of the meringue base.
10 - Top with the macerated strawberries and garnish with mint leaves if using. Serve immediately.

# Expert Tips:

01 -
  • The meringue is crispy outside and marshmallowy inside, which means you get that satisfying textural contrast that makes every bite feel special.
  • It looks restaurant-worthy but genuinely feels manageable once you understand the few non-negotiable steps.
  • You can prep the shell hours ahead, then assemble just before serving, which is a lifesaver for entertaining.
02 -
  • Even a single drop of egg yolk in your whites will prevent them from whipping properly, so separate eggs carefully and use a clean bowl—wipe it down with vinegar if you're worried about grease.
  • The oven door cracking matters; slamming it shut sends temperature shock through the meringue and creates cracks that compromise the whole structure.
  • Humidity is your enemy—avoid making this on rainy or very humid days if you can, as moisture in the air softens the meringue's crispy exterior.
03 -
  • If your meringue cracks during baking, don't panic—you can hide cracks under the cream and berries, and honestly, most people won't notice.
  • A pavlova is naturally gluten-free and vegetarian, so it's a sneaky way to serve an elegant dessert that accommodates multiple diets without anyone realizing you planned ahead.
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