Strawberry Pavlova with Whipped Cream (Printable)

Crisp meringue nest topped with airy whipped cream and fresh strawberries for a balanced sweet-tart finish.

# 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, optional 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, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form, approximately 7 to 10 minutes.
04 - Gently fold cornstarch, white vinegar, and vanilla extract into meringue using a spatula with careful strokes.
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 door slightly ajar.
07 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - In a separate bowl, toss sliced strawberries with granulated sugar if desired. Let sit for 10 minutes to release juices.
09 - Transfer cooled meringue to serving plate. Spread whipped cream evenly over center, then top with macerated strawberries.
10 - Garnish with fresh mint leaves if desired and serve immediately.

# Expert Advice:

01 -
  • It looks like you spent hours in a professional kitchen, but actually rewards careful timing over complexity.
  • The contrast of crispy meringue, soft cream, and bright strawberries creates a texture that keeps surprising your mouth.
02 -
  • Any trace of fat or egg yolk in your whites will sabotage the whole batch—even a tiny drop of yolk ruins everything, so separate eggs carefully.
  • Humidity is your enemy; on damp days, the meringue can weep or refuse to crisp properly, so pick your weather wisely.
03 -
  • Use a clean, lint-free bowl and beaters for whipping egg whites—even a smudge of oil derails the whole thing, so wash thoroughly before starting.
  • If your meringue loses volume while baking, it likely cooled in a warm oven; next time, open the door just a crack and let the oven temperature drop gradually with the meringue inside.
Return