Why You’ll Love This Recipe

This Strawberry Pavlova is a delightful combination of textures and flavors. The crispy, melt-in-your-mouth meringue contrasts perfectly with the rich, fluffy Chantilly cream and the fresh, tangy strawberries. The strawberry sauce adds a sweet and slightly tart touch, elevating this dessert to a new level of deliciousness. It’s not only visually stunning, but it’s also light and refreshing, making it the perfect dessert for warm weather!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pavlova:

6 egg whites (from large eggs)
1 ¾ cups granulated sugar
1 tsp cream of tartar

For the Strawberry Sauce:

½ lb strawberries, rinsed and cut into quarters
2 ½ tbsp granulated sugar
1 tsp lemon juice

For the Chantilly Cream:

1 ½ cups heavy whipping cream
1 tsp vanilla extract

Also:

2 cups fresh strawberries, cut into quarters

Instructions

How to Make Strawberry Pavlova:

Whip the meringue: In a large mixing bowl, combine the egg whites, cream of tartar, and granulated sugar. Whip on high speed for 15-20 minutes, or until the meringue is glossy and has stiff peaks (whichever comes last). Be patient and ensure that the meringue is completely formed before moving to the next step.
Prep the baking sheet: While the meringue is whipping, preheat your oven to 350°F (175°C). On a piece of parchment paper, trace an 8-inch circle using a pencil. Turn the parchment over and place it on a baking sheet, then set aside.
Transfer the meringue: Once the meringue is ready, transfer it carefully to the traced circle on the parchment paper. Try to keep the meringue within the edges of the circle.
Bake the pavlova: Place the baking sheet in the oven and immediately reduce the heat to 225°F (107°C). Bake for 1 hour. Once done, turn the heat off and let the pavlova cool for 30 minutes inside the oven before removing it. Let it cool completely on a wire rack.
Make the strawberry sauce: While the pavlova is baking, prepare the strawberry sauce. Combine ½ lb of strawberries, 2 ½ tbsp sugar, and 1 tsp lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the strawberries break down and the sauce thickens. Allow it to cool.

How to Make the Chantilly Cream:

Whip the cream: In a bowl, combine the heavy whipping cream and vanilla extract. Whip until soft peaks form. Be careful not to over-whip it.

How to Layer the Pavlova:

Assemble the pavlova: Once the pavlova has cooled, carefully transfer it to a serving platter. Top with the whipped Chantilly cream, spreading it evenly over the meringue.
Add the strawberry sauce and fresh strawberries: Drizzle ½ cup of the strawberry sauce over the top of the cream. Then, sprinkle the chopped fresh strawberries over the pavlova for a burst of fresh flavor.
Serve and enjoy: Slice and serve immediately. This dessert is best enjoyed fresh!

Servings and Timing

Servings: 12
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 3 hours (including cooling time)

Variations

Berry pavlova: Instead of just strawberries, try adding a mix of fresh berries like raspberries, blueberries, or blackberries on top for a mixed berry pavlova.
Citrus twist: Add a touch of orange zest or lemon zest to the Chantilly cream for a citrusy zing.
Nutty addition: Sprinkle chopped pistachios or almonds on top of the finished pavlova for added texture and flavor.

Storage

Pavlova is best enjoyed fresh. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. However, note that the meringue will begin to soften after a day, so it’s best to eat it the same day it’s made.

FAQs

Can I make the meringue in advance?

Yes, you can prepare the meringue and store it in an airtight container at room temperature for up to 24 hours. It can also be stored in the fridge, but it’s best when fresh.

How do I know when the meringue is done?

The meringue is done when it’s glossy and forms stiff peaks. When you lift the whisk or beaters out of the meringue, the peak should stand straight up without falling over.

Can I use store-bought whipped cream instead of making Chantilly cream?

Yes, you can substitute store-bought whipped cream, but homemade Chantilly cream has a fresher, richer flavor that enhances the pavlova.

Can I freeze pavlova?

While the meringue can be frozen for up to 1 month, the assembled pavlova with the cream and strawberry topping is best eaten fresh. If you plan to freeze the meringue, store it in an airtight container and add the cream and fruit just before serving.

Conclusion

Strawberry Pavlova is a showstopping dessert that’s as delicious as it is beautiful. With its light, crispy meringue base and creamy topping, it’s the perfect way to end any meal, especially during the summer months. The fresh strawberries and sweet sauce add a burst of flavor that complements the delicate pavlova beautifully. Whether for a special occasion or a casual treat, this dessert is sure to become a favorite!

Strawberry Pavlova

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Strawberry Pavlova is a light, airy dessert with a crispy meringue base topped with Chantilly cream, fresh strawberry sauce, and juicy strawberries. Perfect for summer, this dessert combines a delightful mix of textures and flavors, making it a showstopping treat for any occasion.

Author: Amy
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 3 hours
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: Australian
Diet: Vegetarian

Instructions

Whip the meringue: Combine egg whites, cream of tartar, and granulated sugar in a large mixer. Whip on high for 15-20 minutes until glossy and stiff peaks form.
Prep the baking sheet: Preheat the oven to 350°F (175°C). Trace an 8-inch circle on parchment paper and place it on a baking sheet.
Transfer the meringue: Carefully spoon the meringue into the traced circle, shaping it within the edges.
Bake the pavlova: Bake at 225°F (107°C) for 1 hour. Turn off the oven and allow it to cool for 30 minutes inside the oven before removing. Let it cool completely on a wire rack.
Make the strawberry sauce: Cook chopped strawberries, sugar, and lemon juice in a saucepan over medium heat until thickened. Let it cool.
Whip the Chantilly cream: Combine whipping cream and vanilla extract, whipping until soft peaks form.
Assemble the pavlova: Once cooled, transfer the meringue to a serving platter. Top with Chantilly cream, strawberry sauce, and fresh strawberries.
Serve: Slice and serve immediately. Best enjoyed fresh!