Crispy Strawberry Pavlova in 10 Min

Recipe Information

• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 50 minutes
• Servings: 8 generous portions
• Difficulty: Medium

Introduction

Strawberry Pavlova is a dessert that feels like a celebration every time it appears on the table. Originating from the Southern Hemisphere, this airy meringue base crowned with luscious fresh strawberries and a silky cream topping has become a global favorite for brunches, holiday gatherings, and romantic evenings. The contrast between the crisp outer shell and the soft, marshmallow‑like interior, paired with the bright, juicy burst of strawberries, creates a balance of texture and flavor that is both elegant and comforting.

People love to serve strawberry Pavlova when the strawberry season is at its peak, because the fruit’s natural sweetness and beautiful ruby color elevate the dish without the need for heavy syrups or artificial coloring. Whether you are planning a sophisticated dinner party, a family picnic, or simply craving a sweet treat after a long day, this easy Strawberry Pavlova offers a way to impress without spending hours in the kitchen. The best Strawberry Pavlova recipe captures the essence of lightness, flavor, and visual appeal, making it a go‑to choice for both novice bakers and seasoned pastry chefs alike.

Ingredients

• 4 large egg whites, room temperature
• 1 cup (200 g) granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 2 teaspoons cornstarch
• ½ teaspoon cream of tartar (optional, for extra stability)
• 1 cup (240 ml) heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla bean paste or extra vanilla extract
• 1 pound (450 g) fresh strawberries, hulled and sliced
• 2 tablespoons fresh lemon juice
• Fresh mint leaves for garnish (optional)

Instructions

1. Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper and draw a 9‑inch circle as a guide. This will help you shape the meringue later.
2. In a clean, dry mixing bowl, combine the egg whites and cream of tartar. Beat on medium speed until soft peaks form, meaning the peaks will gently fold over when the beaters are lifted.
3. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. After each addition, wait until the sugar has fully dissolved before adding more. This process usually takes about 8‑10 minutes and results in a glossy, stiff‑peak meringue that holds its shape.
4. When the sugar is fully incorporated, gently fold in the vanilla extract, white vinegar, and cornstarch. The vinegar helps stabilize the meringue, while the cornstarch creates a slightly softer interior, perfect for an easy Strawberry Pavlova.
5. Spoon the meringue onto the prepared parchment paper, using the drawn circle as a guide. Shape the meringue into a shallow nest, creating a slight well in the center for the toppings. Smooth the edges with a spatula, leaving a gentle ridge around the perimeter.
6. Place the meringue in the preheated oven and immediately reduce the temperature to 250°F (120°C). Bake for 1 hour 10 minutes, then turn off the oven and leave the door slightly ajar, allowing the meringue to cool completely inside. This gradual cooling prevents cracks and ensures the best Strawberry Pavlova texture.
7. While the meringue cools, prepare the whipped cream. In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla. Beat on medium‑high speed until soft peaks form. Be careful not to over‑beat; you want a light, airy consistency that will complement the meringue.
8. In a separate bowl, toss the sliced strawberries with fresh lemon juice. The lemon juice not only brightens the flavor but also helps the strawberries retain their vibrant color.
9. Once the meringue is completely cool, spread the whipped cream evenly over the top, staying within the raised ridge. Then artfully arrange the strawberry slices on the cream, allowing some of the juicy fruit to spill over the edges for a rustic yet refined look.
10. Finish the homemade Strawberry Pavlova with a few mint leaves for a pop of color and a hint of herbal freshness. Serve immediately, or refrigerate for up to 2 hours if you prefer a cooler dessert. Enjoy the crisp outer shell, soft interior, and luscious strawberry topping together in each bite.

Pro Tips & Notes

• For the best Strawberry Pavlova texture, ensure all equipment is completely free of oil or grease; even a tiny amount of fat can prevent egg whites from reaching stiff peaks.
• If fresh strawberries are out of season, you can substitute with frozen berries thawed and drained, but add them just before serving to maintain the dessert’s fresh feel.
• To make an even more elegant presentation, pipe the whipped cream in a decorative swirl using a star tip before arranging the strawberries.
• For a slightly tropical twist, replace half of the strawberries with fresh kiwi or passion‑fruit pulp, creating a vibrant color contrast and a subtle flavor variation.
• When scaling the recipe, increase the meringue ingredients proportionally but keep the oven temperature and baking time the same; larger meringues may need an extra 10‑15 minutes of baking.
• If you prefer a lower‑fat option, substitute half of the heavy cream with Greek yogurt; the tangy note pairs beautifully with the sweet strawberries and still provides a creamy texture.

Nutrition Facts (per serving)

• Calories: 260
• Carbohydrates: 32 g
• Protein: 5 g
• Fat: 12 g

Frequently Asked Questions

Can I make Strawberry Pavlova ahead of time?

The meringue base can be baked and stored in an airtight container at room temperature for up to 2 days. However, add the whipped cream and fresh strawberry topping just before serving to keep the texture crisp and the fruit fresh.

What can I substitute for egg whites if I have an allergy?

For those who cannot use egg whites, aquafaba (the liquid from canned chickpeas) works remarkably well. Use 3 tablespoons of aquafaba to replace each egg white, and follow the same whipping process. The result will be a slightly different texture but still suitable for an easy Strawberry Pavlova.

How do I scale the recipe for a larger crowd?

Simply multiply each ingredient by the desired factor—double the recipe for 16 servings, triple for 24, and so on. Keep the baking temperature at 250°F (120°C) and bake the larger meringue for the same amount of time; you may need a larger sheet pan or bake two separate nests.

Why does my meringue crack during cooling?

Cracks often happen when the oven temperature is too high or when the meringue is cooled too quickly. Baking at a low temperature and allowing the meringue to cool gradually inside the turned‑off oven with the door ajar prevents sudden temperature changes and yields a smooth surface—crucial for the best Strawberry Pavlova recipe.

Closing

Whether you are hosting a brunch, celebrating a birthday, or simply craving a dessert that feels both light and indulgent, this homemade Strawberry Pavlova delivers on every promise. The combination of a crisp, airy meringue, velvety whipped cream, and bright, juicy strawberries makes it one of the most delightful desserts you can create at home. Try this easy Strawberry Pavlova today, and let the flavors of fresh strawberries and buttery meringue transport you to a sunny garden party with every bite.

Like this recipe? Leave a comment below and let me know how it turned out for you!