The one dessert I always return to during the warmer months is this Strawberries and Cream Pavlova. Light as a cloud and topped with a cascade of berries—it’s a recipe that never fails to impress, yet couldn’t be easier to make. It’s the dessert I love bringing to the table at the end of a dinner party—and it never fails when I volunteer to bring dessert to a friend’s. Just trust me and give it a try—you’ll be obsessed.
What Is a Pavlova?
This dessert is all about that light-as-air texture. The base is a crisp-on-the-outside, marshmallowy-on-the-inside meringue, shaped into a tall circle with swirled edges and a soft center to cradle the toppings. It gets topped with whipped cream and fruit—strawberries, cherries, raspberries, or whatever is ripe and in season.
The beauty of a pavlova is its rustic charm. It’s meant to be a little messy and unfussy, which makes it perfect for laid-back summer gatherings.
Why You’ll Love This Pavlova
- Make-Ahead Friendly: Which means zero stress when guests arrive—just top it with whipped cream and fruit right before serving, and you’ve got a showstopper on your hands.The meringue base can be baked the day before, freeing you up to focus on other parts of the meal (or to relax with a glass of rosé).
- Light and Seasonal: No heavy frostings or fillings here—just airy meringue, whipped cream, and juicy berries.
- Stunning Yet Simple: With just a few ingredients, you’ll create a dessert that feels special enough for a celebration, but easy enough to elevate a weeknight.
Ingredients You’ll Need
The magic of this recipe is how it transforms pantry staples into something extraordinary. Here’s what you’ll need for the meringue:
- Egg whites
- Granulated sugar
- Vanilla extract
- Lemon juice
- Cornstarch
- Kosher salt
And for topping: whipped cream, strawberries, raspberries, cherries, and (optional but recommended) a scattering of edible flowers for that “wow” factor.
Tips For a Perfect Pavlova
- Use room temperature egg whites for maximum volume.
- Add sugar gradually while mixing—this helps create a stable, glossy meringue.
- Let it cool slowly in the oven after baking. This step prevents cracks and ensures the inside stays soft and marshmallowy.
- Top just before serving to keep the meringue crisp.
How to Serve It
Once your pavlova is cool and ready, spoon over a generous layer of freshly whipped cream. Top with strawberries (halved or whole), toss on a few raspberries or cherries, and if you’re feeling extra, garnish with edible flowers for a pop of color. Slice it at the table and serve immediately—it’s meant to be enjoyed in all its messy, delicious glory.
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If you’re looking for more summer dessert ideas, try this no-churn fruit sorbet, or this dreamy strawberry cake with mascarpone cream. Or, scroll on for the recipe for my Strawberries and Cream Pavlova.
Description
Light, airy, and topped with fresh berries, this strawberries & cream pavlova is the ultimate dessert for summer entertaining.
- 1 teaspoon lemon juice
- 1 1/2 teaspoons corn starch
- 6 egg whites
- 1 1/3 cups granulated sugar
- 2 teaspoons vanilla extract
- Pinch of kosher salt
- For topping: whipped cream, strawberries, and (optional) cherries & raspberries. Edible flowers are nice too!
- Preheat oven to 200°F and adjust the rack to the lower third position.
- On a parchment-lined baking sheet, use a pencil to trace an 8” or 9” cake pan to form a circle.
- In a stand mixer fit with the whisk attachment, beat the egg whites on low speed until their foamy and little bubbles form. Turn the speed up to medium, beating until the egg whites forms soft peaks. Very gradually, stream in the sugar with the mixer still going on medium.
- Meanwhile, combine the lemon juice and cornstarch in a small bowl. When the egg whites form stiff peaks, add the lemon juice and cornstarch mixture, then the vanilla and salt.
- Beat on high speed for 5 minutes until the meringue is stiff and glossy.
- Spoon the meringue onto the parchment paper, and form into a tall circle within the stencil you traced. Create a slight divot in the center of the meringue, and use your spoon to shape the sides of the pavlova into pretty swirls.
- Bake in the oven for 1 hour and 30 minutes, then turn off heat, crack the door of the oven so it stays ajar (I use a wooden spoon), and allow meringue to sit for an additional hour in the oven. Remove from oven and allow to cool completely on a wire rack.
- When the meringue is completely cool, transfer to a serving platter, top with whipped cream and berries, and devour.
- Prep Time: 30
- Cook Time: 150
- Category: dessert
Keywords: strawberry dessert, pavlova, summer dessert
