Best Recipe for Pavlova

3 from 4 votes

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Sweet, light, creamy, and topped with fresh strawberries, this Strawberry Pavlova is such a wonderful and unique dessert to have this spring! Love meringue? Try my Lemon Meringue Cheesecake next!

strawberry pavlova on a white cake stand

Why You’ll Love This Strawberry Pavlova Recipe

Get ready to impress with this absolute show-stopping dessert. My Strawberry Pavlova recipe combines the crispy perfection of meringue with the sweetness of ripe strawberries and my little addition of fresh mint leaves – which take this to the next level. Whether you’re hosting a special occasion or simply craving a dessert that wows, this Strawberry Pavlova is sure to be a crowd-pleaser.

Strawberry Pavlova | What is Pavlova?

But wait, what is Pavlova? Simply put, it’s a meringue-based cake that originated in Australia and New Zealand! It has a crisp exterior yet soft interior, is light, sweet, and topped with whipped cream and fruit. For this Strawberry Pavlova recipe, I decided to add some mint leaves to the strawberries to give it an even more fresh taste. Love it!

This dessert is perfect for strawberry season, springtime or even during the summer (just be wary if you live in a humid climate)!

Strawberry Pavlova Recipe Ingredients

Can you believe that Strawberry Pavlova only takes 12 ingredients to make? Yeah, me neither! Such a complicated sounding dessert is actually quite simple when you break it down. Here’s what you need:

  • Egg Whites – this is the base of the meringue. These need to come to room temperature before using to plan ahead!
  • Salt – just a pinch for flavor
  • Cream of Tartar – to stabilize the egg whites
  • Sugar – to sweeten
  • Lemon Juice – for a bit of fresh tang
  • Vanilla – for flavor
  • Cornstarch – this is such an important ingredient for pavlova. It helps create the crispy exterior while keeping the inside marshmallow-soft!
  • Strawberries, Sugar + Mint – these three are mixed together for sweet and fresh flavors
  • Whipping Cream + Creme Fraiche – if you can’t find creme fraiche you can also use equal parts sour cream and heavy cream. These are used to create a creamy yet light topping or filling.

How to Make Pavlova Dessert

For full details on how to make this strawberry pavlova recipe, see the recipe card down below.

1. Prep

Allow egg whites to stand at room temperature (pull out of fridge 30-60 minutes before you’re ready to use). Meanwhile, line a baking sheet with parchment paper or foil. Draw a 9-inch circle on the paper or foil. Invert paper or foil so the circle is on the reverse side. Do NOT grease.

Preheat oven to 250° F.

2. Make the Meringue

For meringue, in a large mixing bowl beat egg whites, salt, and cream of tartar with an electric mixer on medium speed until soft peaks form. Add sugar, a tablespoon at a time, beating at high speed until stiff peaks form. Beat in lemon juice and vanilla.

Pro Tip: Waiting until soft peaks form before adding sugar to egg whites helps create a stable and fluffy texture, as it allows the proteins in the egg whites to develop properly for better structure. Adding sugar too early can affect the texture negatively, so be sure to wait until SOFT PEAKS are formed.

Sift cornstarch over egg white mixture; using a rubber spatula, gently fold cornstarch into egg white mixture.

3. Bake

Spread meringue over the circle on paper or foil, building up edges slightly to form a shell. Bake for 1 1/2 hours (do not open the door). Turn off oven; let meringue dry in oven with the door closed for 1 hour.

4. Cut Strawberries + Make Cream Topping

For the topping, clean, hull, and slice the strawberries. Place strawberries in a large bowl. Toss berries with sugar. Tear mint leaves; gently stir mint into strawberry mixture. Let stand to allow flavors to marry.

Meanwhile, in a large mixing bowl beat the whipping cream and crème fraîche with an electric mixer on medium speed (or beat with a whisk or rotary beater) until soft peaks form.

5. Assemble

Place meringue shell on a large platter. Spread the cream mixture into the meringue shell. Spoon the strawberry mixture over the cream mixture. Serve immediately.

three quarters view of strawberry pavlova on a white cake stand

How to Make This Recipe for Pavlova Ahead of Time

To make this fresh treat ahead of time simply make the meringue base and store, loosely wrapped in plastic wrap, in a dry place. The key here is to prevent the pavlova cake from getting moist (which would lead to the outside getting soggy). Store for up to 3 days.

Then, 20 minutes prior to serving, prep the cream filling and strawberries. Assemble as directed and enjoy!

How to Store Pavlova Dessert

Place any leftover Pavlova into an airtight container and store in the refrigerator for up to 3 days.

Best Pavlova Recipe FAQ

What is the secret to the best pavlova?

Make sure your egg whites are at room temperature to ensure an airy and more stable meringue. If you think of it, pull them out about an hour before ready to use.

What is difference between meringue and pavlova?

Meringue is a type of dessert made from whipped egg whites and sugar, while pavlova is a specific type of meringue-based dessert that includes ingredients like lemon and cornstarch, often topped with whipped cream and fruits.

Why didn’t my pavlova go crispy?

Several factors could prevent pavlova from achieving a crispy texture, including overbeating the egg whites, not adding the sugar gradually, insufficient baking time, opening the oven door too early, or baking in a humid environment.

How do you tell if a pavlova is done?

A pavlova is done when its exterior is crisp and dry, and it easily lifts off the parchment paper, while the interior remains soft.

Is pavlova best made the day before?

Actually, yes! Pavlova is often best made the day before serving as it allows time for the meringue to cool and set, enhancing its texture.

Why does my pavlova taste eggy?

A pavlova may taste eggy if the egg whites are not whipped to stiff peaks, or if there is a high egg-to-sugar ratio, affecting the balance of flavors in the meringue.

Should my pavlova be chewy?

While the exterior of a pavlova should be crisp, the interior is typically soft and marshmallow-like, so a slight chewiness is expected and desirable in a well-made pavlova.

Do you grease parchment paper for pavlova?

No. It’s recommended not to grease parchment paper for pavlova, as the dry surface helps the meringue adhere better and prevents it from collapsing during baking.

slice of strawberry pavlova on a plate

More like this Strawberry Pavlova Dessert Recipe!

Try this Strawberry Pavlova recipe soon friends, you won’t regret it! The printable recipe card is down below, enjoy 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

slice of strawberry pavlova on a plate
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3 from 4 votes

Strawberry Pavlova Dessert

Sweet, light, creamy and topped with fresh strawberries, this Strawberry Pavlova is such a wonderful and unique dessert to have this spring!
servings 12 servings
Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes

Ingredients

  • 6 egg whites at room temperature
  • pinch salt
  • pinch cream of tartar
  • 1 1/2 cups sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla
  • 2 1/2 teaspoons cornstarch
  • 4 cups strawberries
  • 2 tablespoons sugar
  • 10 mint leaves
  • 1 1/2 cups whipping cream
  • 1/2 cup creme fraiche or sour cream

Instructions

  • Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line a baking sheet with parchment paper or foil. Draw a 9-inch circle on the paper or foil. Invert paper or foil so the circle is on the reverse side.
    tracing a circle onto parchment paper
  • Preheat oven to 250°F. For meringue, in a large mixing bowl beat egg whites, salt, and cream of tartar with an electric mixer on medium speed until soft peaks form (tips curl). Add the 1 1/2 cups sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form (tips stand straight). Beat in lemon juice and vanilla.
    meringue
  • Sift cornstarch over egg white mixture; using a rubber spatula, gently fold cornstarch into egg white mixture.
    sifting ingredients into whipped egg whites
  • Spread meringue over the circle on paper or foil, building up edges slightly to form a shell. Bake for 1 1/2 hours (do not open the door). Turn off oven; let meringue dry in oven with the door closed for 1 hour.
  • For the filling, 20 minutes before serving, clean, hull, and slice the strawberries. Place strawberries in a large bowl. Toss berries with 2 tablespoons of sugar. Tear mint leaves; gently stir mint into strawberry mixture. Let stand for 20 minutes.
    preparing strawberries
  • Meanwhile, in a large mixing bowl beat the whipping cream and crème fraîche with an electric mixer on medium speed (or beat with a whisk or rotary beater) until soft peaks form (tips curl).
    showing beater with soft peaks of creme fraiche on it
  • Place meringue shell on a large platter. Spread the cream mixture into the meringue shell. Spoon the strawberry mixture over the cream mixture. Serve immediately.
    three quarters view of strawberry pavlova on a white cake stand

Nutrition

Calories: 249kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 47mg | Potassium: 126mg | Fiber: 1g | Sugar: 30g | Vitamin A: 479IU | Vitamin C: 29mg | Calcium: 30mg | Iron: 1mg
Course: Dessert
Cuisine: Australian
Keyword: strawberry pavlova
3 from 4 votes (4 ratings without comment)

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14 Responses
  1. Shannon

    This is absolutely beautiful! Strawberries are so delicious right now in TN and I have been buying them by the truck load.

  2. Megan {Country Cleaver}

    Soooo purdy!! I’ve made pavlovas before, but they were way over done. This one looks like fluffy, cloudy perfection!

  3. Tina | My Life as a Mrs

    umm hello GORGEOUS! I have tried to make a Pavlova once and it was an epic fail – turns out it was WAY to humid of a day here in South Florida 😉

  4. Rachel @ Baked by Rachel

    I’ve never had one but have always been totally intrigued by them. I need to check the recipe out so I can finally try it! It’s absolutely beautiful! 🙂

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