Strawberry Pavlova

Strawberry Pavlova is a meringue-based dessert that is light and airy, with a marshmallowy center and slightly crisp edges. Topped with lightly whipped cream and fresh fruit, pavlova is the perfect dessert for any gathering!

Some people may think that the Pavlova is old school. But it has been making a resurgence thanks to numerous appearances on the Great British Bake Off as well other baking and cooking shows.

What is Pavlova?

The origin of the Pavlova has been fought over by New Zealand and Australia. The common story is that a chef in New Zealand created it when Anna Pavlova, a Russian Ballerina, visited his restaurant in the late 1920’s. But apparently people are so anxious to claim credit for creating the Pavlova that people have studied and researched to find the earliest known recipe. Some believe a version of it was created in either Germany or America as far back as the 1600’s.

Pavlova is made from egg whites that are whipped with sugar until very stiff peaks form. Most recipes add some type of acid as well.

The eggs provide lift and structure to the pavlova. The sugar provides sweetness as well as stabilizes the meringue.

This Strawberry Pavlova recipe uses lemon juice in the meringue mixture. You can use Cream of Tartar instead of lemon juice. Either will work and don’t worry, the lemon juice will not leave a lemon flavor in your pavlova!

The purpose of the acid is to prevent the egg whites from collapsing as they bake. This is a bit of added insurance to keep the air and body in the meringue.

Not everyone uses cornstarch in their Pavlova but I have found that it helps to keep a soft and chewy texture in the center.

Pipe a pavlova wreath and then fill with whipped cream and top with fruit.

Mini Pavlovas are also a welcome addition to your dessert table. Top them before serving or let people top their own!

Individual mini pavlovas

Baking Pavlova

The first time I made Pavlova, I over-baked it. It was still very tasty but it was crunchy all the way through.

The trick when baking pavlova is to bake it low and slow.

If the temperature is too high, in an effort to bake it more quickly, the pavlova will brown and it will be crisp in the center.

Baking at 200° F for an hour and a half to two hours, will ensure a crisp outer crust forms while the inside remains soft like a marshmallow.

When the pavlova is set and dry on the outside, turn off the oven. Don’t open the door any more often than necessary because changes in temperature will cause it to crack.

Once the oven is off, leave the pavlova inside with the door closed to cool for several hours. Leave it overnight for the best results.

A pretty piped pavlova

Strawberry Pavlova wreath

In the height of strawberry season, this Strawberry Pavlova is a welcome addition to any meal.

But Pavlova is the perfect dessert at any time of year. The fruit can be changed out depending on what is in season and what you have on hand.

Be creative with the toppings and serve pavlova from the 4th of July to Christmas!

Strawberry Pavlova

Recipe by Tanya Ott


Prep time


Baking Time

2 hours


  • 150 grams egg whites, from about 5 eggs

  • 280 grams (1 1/3 cups) granulated sugar

  • 1 teaspoon lemon juice

  • 1 teaspoon cornstarch

  • Pinch of salt

  • For the Whipped Topping
  • 1 cup heavy cream

  • 2 Tablespoons powdered sugar, sifted

  • 1 teaspoon vanilla extract

  • 1 ½ cups chopped and hulled strawberries

  • ¼ cup crushed freeze-dried raspberries

  • Mint leaves for garnish, optional


  • Preheat oven to 350°F.
  • Carefully separate eggs until you have 150g grams of egg whites in a medium bowl. Make sure that there are no yolks in the whites at all. Let the egg whites rest at room temperature, covered with a paper towel, for a couple of hours.
  • Wipe out the bowl of a stand mixer and the whisk with a little lemon juice on a paper towel. Make sure that the bowl and whisk are completely clean. Even a trace of fat or soap can keep your egg whites from beating properly.
  • Pour the egg whites into the mixer bowl and whisk until you have soft peaks, about 2-3 minutes. Add the sugar, one tablespoon at a time, until all the sugar is incorporated. Continue to whisk another 2 minutes.
  • With the mixer still on, pour the lemon juice in near the side of the bowl. Whisk until incorporated.
  • Turn off the mixer and add the corn starch. Whisk until incorporated and the mixtures holds stiff peaks.
  • Draw a circle on one side of parchment paper. (I traced around a 9” pan.) Turn the parchment over so the mixture doesn’t touch the ink. Place on baking sheet. Transfer mixture to a piping bag with a large piping tip (I used a Wilton 1M). Pipe rosettes in the shape of a wreath, trying to pipe a bit higher around the outside and inside of the circle, making a well in the middle.
  • Place baking sheet in oven carefully and immediately reduce temperature to 200° F.
  • Bake for 1 hour or until the outside is firm when touched lightly.
  • Turn off oven and prop oven door open with a wooden spoon. Allow Pavlova to cool in the oven for 2 hours or up to overnight.
  • Pavlova can be stored at room temperature in an airtight container for several weeks. If the weather is humid, your pavlova will be sticky and will soften. It still tastes great!
  • Place the whipped cream in the bowl of a stand mixer. Make sure that the bowl and whisk are impeccably clean! Whip for 1 minute and then slowly add the sifted powdered sugar and continue to ship until medium peaks are formed.
  • When ready to serve, use a spoon to scoop the whipped cream into the well in the center of the pavlova. Place berries on top. Sprinkle on freeze-dried raspberries and place mint leaves. (You can use whatever fruit you like here – blueberries, kiwi, mango, be creative!
  • Serve immediately. Pavlova is best eaten the day it is made. If you have leftovers, cover and store in the refrigerator for up to 3 days, although the pavlova will soften.
Strawberry Pavlova


  1. Pingback: STRAWBERRY RECIPES – Caroline's Easy Baking Lessons

  2. This is beautiful! I’ve not seen a pavlova piped with rosettes before, I love it!

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