Strawberry Pavlova

  • Post category:Recipes

Spring has sprung and that means strawberries in the south! What better way to showcase this favorite fruit than with a dreamy and light pavlova meringue spilling over with fresh strawberries? Strawberries are packed with flavor, powerful vitamins, minerals, dietary fiber, and  phytonutrients. A sure way to prove that the flavors we love lead us to the nutrients we need!

For more health information about strawberries, click here. 


Strawberry Pavlova

Makes 10 servings


  • 4 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon kosher salt
  • 1 cup super fine sugar (make by pulsing granulated sugar a few times in a food processor)
  • 2 tablespoons of cornstarch
  • 1 tablespoon of white vinegar
  • 1 teaspoon of vanilla
  • 2 cups whipping cream
  • 1 quart of strawberries (4 cups sliced)



  1. Preheat oven to 350º F.
  2. Line a half sheet pan with parchment paper or non-stick foil.
  3. In a medium bowl with a hand mixer or stand mixer, combine egg whites and salt. When separating the egg whites, be sure there is no yolk.  Begin at a low speed and slowly increase to high. Continue until soft peaks form. Beat in the sugar 1 Tablespoon at a time until very stiff, glossy peaks form (about 8 minutes). Blend in cornstarch, vinegar, and vanilla on low speed or by hand.
  4. Spread meringue into a 10-inch circle with a raised edge and a slight indention in the center. Make sure the edges are relatively tall in relation to the center dip.
  5. Place the pavlova in the oven on the center rack. Immediately reduce the temperature to 200º F. Bake until the pavlova is firm and dry, about 90 minutes.
  6. Turn the oven off and let the pavlova cool INSIDE the oven. Once cool,  serve immediately or it can be covered tightly and stored at room temperature for up to 2 days.
  7. Whip cream with or without a little sugar until stiff peaks form.
  8. Top the pavlova with whipped cream and sliced strawberries (sweetened or unsweetened).
  9. Cut into wedges and serve.

Adapted from