Strawberry Pavlova Whipped Cream (Printer-friendly)

Crisp meringue base topped with fluffy whipped cream and fresh strawberries for a sweet-tart delight.

# 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

# Directions:

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 - Gradually add superfine sugar one tablespoon at a time, 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 with minimal mixing.
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 - In a separate bowl, toss sliced strawberries with granulated sugar 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 macerated strawberries and garnish with mint leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • The meringue gets crispy on the outside and stays chewy within, giving you that satisfying textural contrast that feels almost indulgent.
  • It looks like you spent hours in a professional kitchen when you actually just needed patience and an electric mixer.
  • Gluten-free by nature, and it sits beautifully alongside fruit without any heavy richness weighing you down.
02 -
  • Any trace of egg yolk, moisture, or fat in your bowl will sabotage your egg whites—they simply won't whip; wash your bowl and beaters with hot soapy water and dry them thoroughly, or wipe with a lemon wedge to cut through residual grease.
  • Humidity is pavlova's sworn enemy, so avoid making this on exceptionally damp days when moisture in the air can soften the meringue; if you must, bake it and assemble it as close to serving time as possible.
03 -
  • A pinch of salt added to your egg whites while whipping helps them whip faster and creates more stable peaks—seems counterintuitive but it genuinely works.
  • If your meringue cracks slightly during baking or cooling, don't panic; the cracks will be hidden under cream and berries, and actually help you cut through it more easily when serving.
Go back