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Strawberry Pavlova

Strawberry pavlova with a crisp, pale-golden meringue nest and a cloudlike whipped cream topping. Fresh strawberries tossed with honey add bright flavor and juicy texture for an elegant finish.
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Prep Time 20 minutes
Cook Time 1 hour
rest & cooling 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: French-Fusion
Ingredients Equipment Method Notes

Ingredients
  

Meringue base
  • 4 egg whites Room temperature for easier whipping.
  • 1 cup superfine granulated sugar Use superfine sugar for faster dissolving.
  • 1 tsp vanilla extract Added to the meringue.
  • 1 tsp white vinegar Helps stabilize the meringue.
  • 1 tbsp cornstarch Helps create a marshmallow-like center.
Topping
  • 1 cup heavy whipping cream Cold cream whips better.
  • 2 tbsp powdered sugar Sweetens the whipped cream.
  • 1 tsp vanilla extract Added to the whipped cream.
  • 2 cups fresh strawberries Sliced.
  • 2 tbsp honey Toss with strawberries for glossy sweetness.
  • 1 fresh mint For garnish, added right before serving.

Equipment

  • 1 sheet pan

Method
 

Bake the meringue nest
  1. Preheat oven to 300°F and line a baking sheet with parchment paper. Set the oven rack in the middle so the meringue dries evenly.
  2. Beat egg whites until soft peaks form, with the mixture looking airy and foamy. Stop as soon as the peaks droop when you lift the whisk.
  3. Gradually add superfine granulated sugar while beating until stiff, glossy peaks form. Rub a little meringue between your fingers—there should be no graininess.
  4. Fold in vanilla, vinegar, and cornstarch until evenly streak-free. The mixture should remain thick and hold its shape.
  5. Spread the meringue onto parchment in a circle about 8 inches across, creating a slight indent in the center with the back of a spoon. The rim should be a bit higher than the middle for a scoopable center.
  6. Bake for 60 minutes until pale golden and crisp, visible edges setting and lifting slightly from the parchment. The shell should feel dry on the surface.
  7. Turn off the oven and let cool completely inside for about 30 minutes. The meringue should release without cracking and maintain its pale color.
  8. Transfer the cooled meringue nest to a serving plate. Handle gently so the crisp shell doesn’t break.
Assemble the pavlova
  1. Whip heavy whipping cream with powdered sugar and vanilla until stiff peaks form. Stop when peaks stand straight and look thick like whipped frosting.
  2. Toss fresh strawberries with honey until coated and slightly juicy. Let them sit briefly so the honey clings to the slices.
  3. Top the pavlova with whipped cream, fresh strawberries, and mint just before serving. Dust with powdered sugar right before serving for a light, snowy finish.

Notes

Pro tip: cool the pavlova fully in the turned-off oven to prevent sudden temperature shock and cracking. Store the baked meringue shell at room temperature in a dry container for up to 2 days; assemble with cream and strawberries right before serving for best texture. Freezing is not recommended because meringue loses crispness after thawing. For a dairy-free option, use a dairy-free whipped topping substitute in place of heavy whipping cream and keep the rest the same.