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Strawberry Pavlova

Strawberry pavlova features a crispy meringue nest topped with whipped cream and fresh strawberries for an elegant French-fusion dessert. You’ll bake low and slow, cool in the oven, then assemble just before serving for the best crunchy shell and creamy center.
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Prep Time 20 minutes
Cook Time 1 hour
rest 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 Use room-temperature egg whites for better volume.
  • 1 cup superfine granulated sugar Gradually adding helps create stiff, glossy peaks.
  • 1 tsp vanilla extract Adds aroma to the meringue.
  • 1 tsp white vinegar Helps stabilize the meringue for a crisp shell and marshmallowy center.
  • 1 tbsp cornstarch Lightly thickens the meringue for a tender interior.
Toppings
  • 1 cup heavy whipping cream Chill cream if your kitchen is warm.
  • 2 tbsp powdered sugar For sweetened whipped cream.
  • 1 tsp vanilla extract Stir in with the cream for flavor.
  • 2 cup fresh strawberries, sliced Toss to coat so they stay juicy on top.
  • 2 tbsp honey Quickly macerates strawberries.
  • 1 fresh mint for garnish Add right before serving to keep it bright.

Equipment

  • 1 sheet pan

Method
 

Bake the meringue nest
  1. Preheat oven to 300°F and line a sheet pan with parchment paper.
  2. Beat egg whites until soft peaks form.
  3. Gradually add superfine granulated sugar while beating until stiff, glossy peaks form, with a thick ribbon when you lift the beaters.
  4. Fold in vanilla extract, white vinegar, and cornstarch until no streaks remain.
  5. Spread meringue onto parchment in a circle about 8 inches across, creating a slight indent in the center with the back of a spoon.
  6. Bake for 60 minutes until pale golden and crisp.
  7. Turn off the oven and let cool completely inside, about 30 minutes, so the shell stays crisp and doesn’t crack.
  8. Transfer the pavlova to a serving plate.
Whip and assemble
  1. Whip heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
  2. Toss fresh strawberries with honey until coated and slightly syrupy.
  3. Top the pavlova with whipped cream, then add honey-tossed strawberries and fresh mint just before serving, finishing with any extra strawberry juices for shine.

Notes

Pro tip: make the pavlova base on a dry, low-humidity day and keep the baked shell on parchment until fully cooled—moisture is the main enemy of crunch. Store the baked meringue shell at room temperature in an airtight container for up to 2 days; assemble the cream and strawberries no more than a few hours before serving (up to 4 hours). Freezer: no, freezing meringue will soften it. Dietary swap: for dairy-free, use a plant-based whipping cream that whips to stiff peaks, but expect a slightly different texture.