Strawberry Pavlova Whipped Cream (Printable Version)

A crisp meringue nest layered with whipped cream and fresh strawberries offers a perfect sweet-tart harmony.

# 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 for shaping.
02 - In a clean, dry bowl, beat egg whites with electric mixer on medium speed until soft peaks form.
03 - Add superfine sugar 1 tablespoon at a time while beating on high speed until stiff, glossy peaks form, approximately 7 to 10 minutes.
04 - Gently fold cornstarch, vinegar, and vanilla extract into meringue using a spatula with careful, deliberate strokes.
05 - Spoon meringue onto prepared baking sheet using the circle as a guide. Shape into a disc with slightly raised edges to create a nest structure. Bake for 1 hour 15 minutes.
06 - Turn off oven and allow meringue to cool completely inside the oven with door slightly ajar for 1 to 2 hours.
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. Allow to sit for 10 minutes to release juices.
09 - Transfer cooled meringue to serving plate. Spread whipped cream evenly over the center of the meringue base.
10 - Top whipped cream with macerated strawberries and garnish with fresh mint leaves. Serve immediately.

# Expert Tips:

01 -
  • Impressive presentation with minimal effort—looks like it came from a professional bakery
  • Perfect balance of crispy meringue exterior and soft, chewy interior
  • Naturally gluten-free and vegetarian, making it suitable for various dietary needs
  • Light and airy texture that's refreshing and not overly heavy
  • Beautiful contrast of sweet cream and tart strawberries
  • Can be made ahead, with final assembly just before serving
02 -
  • Use superfine sugar (caster sugar) rather than granulated for smoother, glossier meringue that dissolves completely
  • Separate eggs when cold, then bring whites to room temperature for maximum volume
  • Rub a cut lemon on your bowl and beaters before starting to ensure they're grease-free
  • Test if meringue is ready by rubbing a bit between your fingers—it should feel smooth, not grainy
  • Create a slight indent in the center of the meringue before baking to hold toppings better
  • Cool the meringue in the oven with the door ajar to prevent cracking from sudden temperature changes
  • Store the baked meringue base in an airtight container in a cool, dry place—humidity is its enemy
  • Assemble the pavlova no more than 30 minutes before serving to keep the meringue crisp
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