Strawberry Pavlova Whipped Cream (Printable)

A crisp meringue base topped with fluffy whipped cream and fresh strawberries for a delicious finish.

# What You Need:

→ Meringue

01 - 4 large egg whites, 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:

01 - Preheat oven to 275°F. Line a baking sheet with parchment paper and draw a 9-inch circle as a guide.
02 - In a clean, dry bowl, beat egg whites with an 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 in cornstarch, vinegar, and vanilla extract using a spatula until just combined.
05 - Spoon meringue onto prepared baking sheet within the drawn circle. Shape into a disc with slightly raised edges to form a nest structure.
06 - Bake for 1 hour 15 minutes. Turn off oven and allow meringue to cool completely inside with door slightly ajar.
07 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - Toss sliced strawberries with granulated sugar in a separate bowl if desired. Let sit for 10 minutes to release juices.
09 - Transfer cooled meringue to serving plate. Spread whipped cream evenly over the center.
10 - Top with macerating strawberries and garnish with mint leaves if using. Serve immediately.

# Expert Tips:

01 -
  • That first bite where the crisp exterior gives way to chewy marshmallowy insides is honestly addictive.
  • Fresh strawberries and whipped cream are such a stunning contrast to the meringue that it feels restaurant-quality but tastes like home.
  • It actually comes together in under two hours and most of that is just the oven doing the work for you.
02 -
  • Even one drop of egg yolk in your whites will prevent them from whipping—use three bowls if you have to, separating each white into its own bowl first before combining into the final beating bowl.
  • The cornstarch and vinegar aren't optional additions for flavor; they're structural elements that keep the meringue from weeping or collapsing hours after baking.
  • Assembling this just before serving is the game-changer—whipped cream will start breaking down and the meringue will absorb moisture if it sits too long, but a fresh pavlova tastes completely different.
03 -
  • If you're nervous about your meringue staying crisp, assemble it no more than 30 minutes before serving—this is the sweet spot where everything is still perfect.
  • A mix of berries (raspberries, blueberries, blackberries) works beautifully and adds visual interest, so don't feel locked into strawberries alone.
  • If your meringue cracks during cooling, don't panic—whipped cream and berries cover a multitude of meringue sins, and honestly, the rustic look is kind of charming.
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