Strawberry Pavlova Whipped Cream (Printable)

A crisp meringue layered with whipped cream and fresh strawberries blending sweetness and tartness.

# 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 for macerating
11 - Fresh mint leaves, optional for garnish

# How-To:

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, 1 tablespoon at a time, beating on high until stiff, glossy peaks form, approximately 7-10 minutes.
04 - Gently fold cornstarch, vinegar, and vanilla extract into meringue using a spatula.
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.
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 until soft peaks form.
08 - In a separate bowl, toss sliced strawberries with granulated sugar if desired and allow to sit for 10 minutes.
09 - Transfer cooled meringue to serving plate. Spread whipped cream evenly over center.
10 - Top with strawberries and garnish with mint leaves if using. Serve immediately.

# Expert Tips:

01 -
  • It looks like you spent hours in a patisserie, but the actual hands-on time is surprisingly brief.
  • The contrast between the crisp meringue shell and soft, sweet cream is genuinely addictive.
  • One dessert feeds a crowd, making it perfect for dinner parties when you want to impress without stress.
02 -
  • The meringue will absolutely absorb moisture from humidity, so on damp days, pay extra attention to the oven temperature and make this closer to serving time.
  • That moment when you think the meringue isn't done? Keep going—the color deepens slightly and the crispy texture develops in those final minutes.
03 -
  • If your meringue cracks during cooling, don't panic—you can hide the cracks under the whipped cream and berries, and honestly, no one will notice or care.
  • Let your strawberries come to room temperature before adding them; cold berries on cold cream can feel a bit heavy, but bringing them up to room temperature brightens their flavor completely.
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