Strawberry Pavlova Recipe

Nothing says summer celebration like a sky-high, cloudlike Strawberry Pavlova: crisp on the outside, marshmallowy within, and lavished with pillowy cream and ruby-red strawberries. It’s a showstopper of a dessert, guaranteed to dazzle guests and bring pure bliss to any table.

Ingredients You’ll Need

One of the best things about Strawberry Pavlova is how a handful of humble ingredients combine to make pure magic. Each element—meringue, whipped cream, and a riot of fresh strawberries—plays a key role in this irresistible dessert’s taste, texture, and cheery color.

• Egg Whites (6 large): The backbone of the meringue, giving it that iconic crackly shell and soft, chewy center. Make sure there’s absolutely no yolk—clean whites whip best!
• Granulated Sugar (1 3/4 cups, plus 2.5 tbsp for sauce): Not only does sugar sweeten the meringue, but it’s essential for stability and glossy peaks. The extra sugar sweetens the strawberry sauce.
• Cream of Tartar (1 tsp): This little pinch ensures your egg whites whip up beautifully and hold their airy structure.
• Strawberries (1/2 lb for sauce + 2 cups fresh, quartered): You’ll use strawberries two delicious ways—some cooked into a tangy syrup, others fresh on top for maximum color and flavor.
• Lemon Juice (1 tsp): Brightens the strawberry sauce and keeps it from being overly sweet.
• Heavy Whipping Cream (1 1/2 cups): Whipped into soft, lusciously billowy peaks to crown each bite.
• Vanilla Extract (1 tsp): Adds dreamy aroma to the Chantilly cream so every mouthful is pure bliss.

Variations

Part of the magic of Strawberry Pavlova is how adaptable it is. Feel free to play with flavors, change up the fruit, or make tweaks for different dietary needs—it’s easy to make this spectacular dessert truly your own.

• Berry Medley Pavlova: Swap some or all of the strawberries for raspberries, blueberries, or blackberries for a colorful, juicy twist.
• Lemon or Orange Zest: Fold a little zest into the meringue or the cream for a bright, citrusy fragrance.
• Chocolate Swirl: Drizzle melted dark chocolate over the finished pavlova for a decadent hint of bittersweet flavor.
• Dairy-Free Version: Use coconut whipped cream in place of Chantilly cream for a luscious, plant-based treat.

How to Make Strawberry Pavlova

Step 1: Whip the Meringue

Start by adding your egg whites, cream of tartar, and granulated sugar to a large, squeaky-clean mixing bowl. Whip on high speed for 15–20 minutes—yes, a little patience here!—until the meringue is glossy and holds beautiful, stiff peaks. This is what gives your Strawberry Pavlova its crisp shell and meltingly soft interior.

Step 2: Prep the Pavlova Base

While the mixer does its magic, preheat your oven to 350°F. Trace an 8-inch circle on parchment paper (the back of a cake pan works perfectly), then flip it over onto a baking sheet. This little “template” ensures your pavlova stays round and regal!

Step 3: Shape and Bake

Spoon the whipped meringue onto the parchment, staying within your traced circle. Swirl and swoop for height and a slightly cratered center. Slide into the oven, lower the heat to 225°F, and bake for 1 hour. For best texture, leave it in the turned-off oven for an additional 30 minutes, then let it cool completely. Don’t rush—it’s worth it!

Step 4: Cook the Strawberry Sauce

While your pavlova bakes and cools, make the strawberry sauce: gently simmer strawberries with sugar and lemon juice until they’re soft and syrupy. This sauce gives a perfect tangy punch and jewel-like shine when drizzled over your finished dessert.

Step 5: Whip the Chantilly Cream

Combine your cold heavy cream and vanilla extract in a chilled bowl, whipping just until softly billowy. Stop as soon as you see those gentle peaks; overmixing can quickly turn luscious cream into butter!

Step 6: Assemble and Decorate

Very gently transfer the cooled pavlova disc to your serving platter—it’s delicate! Pile on the Chantilly cream, spoon over that homemade strawberry sauce, and tumble plenty of fresh strawberries on top. Every layer brings fresh, vibrant color and creamy, tangy flavor. You’ve created a Strawberry Pavlova masterpiece!

How to Serve Strawberry Pavlova

Garnishes

Give your Strawberry Pavlova that final festive flourish with a tumble of extra fresh strawberries (whole or sliced for drama), a shower of grated white chocolate, or sprigs of fresh mint. A little dusting of powdered sugar before serving adds a magical, snow-kissed touch—just be prepared for oohs and ahhs!

Side Dishes

While Strawberry Pavlova truly shines solo, it’s lovely alongside cups of hot espresso, a glass of chilled Moscato, or a platter of other summer berries for color variety. Bittersweet lemon sorbet as an accent is also a perfect palate refresher.

Creative Ways to Present

For picnic fun or individual servings, try making mini pavlovas—simply dollop meringue into smaller circles before baking. Or, layer all the elements in elegant glasses for a deconstructed pavlova trifle. For birthdays and brunches, arrange edible flowers among the strawberries for extra wow-factor.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, gently cover the assembled Strawberry Pavlova and refrigerate. The meringue will soften a bit over time (which many secretly love!), but the flavors remain divine for up to a day.

Freezing

Pavlova bases can be frozen after baking and cooling (before topping). Wrap carefully in plastic and freeze for up to a month. Thaw at room temperature, then decorate when ready to serve—don’t freeze once topped with cream and berries, as they’ll become watery.

Reheating

No need to reheat—a Strawberry Pavlova is best enjoyed fresh, cool, and bright! If you want to revive the crispiness, you can pop the plain, unassembled base in a very low oven (about 200°F) for 10-15 minutes, then cool before assembling.

FAQs

Final Thoughts

If you’re after a dessert that’s equal parts breathtaking, playful, and delicious, Strawberry Pavlova is it! I hope this recipe brings a little extra joy—and a lot of sweet smiles—to your next gathering. Give it a whirl, and don’t forget to share a slice with someone you love.

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