Strawberry Pavlova Whipped Cream (Print)

Delicate meringue base topped with airy whipped cream and fresh strawberries for a light, flavorful dessert.

# Components:

→ 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 - 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 with careful strokes.
05 - Spoon meringue onto prepared baking sheet using the circle as a guide. 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 and let sit for 10 minutes to release juices.
09 - Transfer cooled meringue to serving plate. Spread whipped cream evenly over center.
10 - Top with macerated strawberries and garnish with mint leaves if using. Serve immediately.

# Expert Advice:

01 -
  • A show-stopping dessert that looks professionally made but is surprisingly approachable for home bakers
  • Naturally gluten-free and vegetarian, making it perfect for guests with dietary restrictions
  • The combination of textures—crisp meringue, soft marshmallow center, silky cream, and fresh fruit—creates an unforgettable experience
  • Can be prepared ahead with final assembly just before serving
  • Uses simple, accessible ingredients you likely already have in your kitchen
02 -
  • Always use fresh eggs for the best volume and stability in your meringue
  • Superfine sugar dissolves more easily than regular granulated sugar—if you don't have it, pulse regular sugar in a food processor
  • Avoid opening the oven door while the meringue bakes, as temperature fluctuations can cause cracks
  • If cracks do appear, don't worry—they'll be hidden under the whipped cream and fruit
  • For make-ahead convenience, bake the meringue base up to two days in advance and store in an airtight container at room temperature
  • Use a piping bag to create a more uniform meringue shape if desired
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