Impress your guests with this ethereally light, showstoppingly beautiful Strawberry Pavlova recipe. This brightly colored centerpiece features a lofty meringue cloud topped with tangy lemon curd, fluffy whipped cream, and juicy berries—a perfect post-dinner palate cleanser!
While I love chocolate, nuts, and warm spices, there’s something magical about a fruit-forward dessert. French strawberry tarts, raspberry ice cream sandwiches, and passion fruit tarts? There’s not a day out of the year I wouldn’t say an enthusiastic YES to any of these tasty treats. Fruit-based dessert recipes also tend to have fewer ingredients, letting their natural juicy goodness shine.
This easy pavlova recipe has been one of my favorites since my pastry school days. Despite its chic appearance, it’s mind-blowingly simple—just 10 basic ingredients are all you need to make it completely from scratch. And there are no fancy, fussy, chef-y steps to take. The hardest part is separating eggs.
So, next time you’re in the market for a bright, fresh finish to your meal, try making this fruity pavlova. It’s a guaranteed home run!
⭐ Why You’ll Love This Strawberry Pavlova Recipe
- Easy, Peasy - If you already have your lemon curd made, this strawberry stunner will be a piece of cake to whip up. Make and bake a basic egg white meringue to bake on a piece of parchment paper with pencil marking, make freshly whipped cream, slice some berries and purée the rest, then assemble. All told, you’re looking at about 20 minutes of active work.
- Deliciously Inclusive - This easy dessert is naturally gluten-free, nut-free, and soy-free, and it can easily be made dairy-free if needed. If you’re feeding mixed company, there’s a good chance this pavlova dessert will satisfy the whole gang at the next special occasion.
- Versatile - While a fruity pavlova is a great choice year-round, you may need to swap in different fruits depending on the season or adjust the size to an individual pavlova. Not to worry—the method and basic recipe outlined below can easily be adapted.
🍴Ingredients
As promised, just 10 ingredients are all you need to make this strawberry pavlova from scratch—including the lemon curd. Don’t believe me? Here’s everything: eggs, butter, lemons, strawberries, sugar, starch, vinegar, cream, powdered sugar, and edible flowers.
- Egg Whites - Make sure you use egg whites from whole eggs, not the liquid kind that comes in a carton. If you’re worried about using up the yolks, don’t be—you can use some in the curd!
- Granulated Sugar - White sugar is a non-negotiable here. The neutral pH and low moisture are important for getting the right meringue consistency. Feel free to use an equal amount of caster sugar (a.k.a. superfine sugar) instead.
- Corn Starch - Adding starch strengthens the meringue structure. If you can’t do corn, potato starch is a 1-to-1 swap.
- Vinegar - Acidity helps the egg whites whip up beautifully. You can use white vinegar, apple cider vinegar, or lemon or lime juice. Alternatively, use ¼ as much cream of tartar.
- Lemon Curd - My homemade version is lovely, but you’re welcome to use a jar of store-bought curd instead.
- Heavy Cream - “Heavy” indicates the highest level of milkfat—a minimum of 36%. You’re welcome to use slightly lighter whipping cream, which ranges from 30-36% milk fat.
- Powdered Sugar - Using powdered sugar instead of granulated sugar helps give the whipped cream better structure. If you’re out, you can blitz granulated sugar with cornstarch or potato starch in a food processor until powdered. The ratio is 1 cup sugar to 1 Tablespoon of starch.
- Strawberry Purée - You may be able to find this pre-made in the frozen section of your grocery store. If not, follow this raspberry purée recipe, swapping in strawberries instead.
- Strawberries - You can use frozen berries to make the purée, but you’ll want fresh ones for the prettiest topping.
- Edible Flowers/Cornflower - Optional, but beautiful. If you use them, consider using a color on the opposite side of the color wheel, like vibrant blue cornflowers. My post about sugared flowers has a good list of edible options.
See the recipe card below for a full list of ingredients and measurements.
⏲️ Substitutions & Variations
- Personal Pavlovas. I love the haphazard nature of digging into a giant pavlova to dish it out, but for my friends who prefer things on the orderly side, make mini strawberry pavlova nests and assemble them individually.
- Swap Out The Lemon Curd. There’s tons of options here! You could make a strawberry rhubarb pavlova by using my strawberry rhubarb freezer jam, or go in a more tropical direction and use zesty lime or passionfruit curd. Heck, you could even introduce a chocolatey element by using thinned-out berry ganache!
- Another Type of Fruit or Berry Pavlova. My raspberry pavlova is always a hit, though you’re welcome to have fun mixing and matching depending on what’s in season. Try stone fruit like peaches, plums, nectarines, and apricots, other berries like boysenberries, blueberries, or blackberries, or go tropical and use a mix of mango, kiwi, papaya, and passionfruit.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
📖 How to Make Strawberry Pavlova: Step-by-Step Instructions
Step 1: Swiss Meringue - In a heatproof bowl, combine the egg whites and granulated sugar, then place it over a pot of simmering water, making sure the bowl doesn’t touch the water. Whisk continuously until the sugar dissolves and the mixture reaches 170°F and is warm to the touch.
Step 2: Whisking - Transfer the warm egg white mixture to a stand mixer fitted with the whisk attachment (or use a hand mixer). Beat on medium-high speed until the meringue forms stiff, glossy peaks and has cooled to room temperature.
Step 3: Shaping the pavlova - Spoon or pipe the meringue onto the prepared baking sheet, forming a large round base with raised edges. Place the pavlova in the preheated oven, immediately reduce the temperature to 220°F, and bake for 1 hour and 50 minutes before turning off the oven and letting it cool inside.
Step 4: Assembly - Spoon a layer of lemon curd into the center of the pavlova, leaving the decorative edges visible. Then, add the whipped cream over the lemon curd, spreading it evenly and drizzle with strawberry puree, mixing into the whipped cream with a toothpick or spoon.
Step 5: Garnish - Arrange the fresh berries on top of the whipped cream and sprinkle with some edible flowers and petals.
Step 6: Serve - You can be creative with the arrangement, making it as elegant or rustic as you like. Slice and enjoy!
👩🏻🍳 Expert Tips
- Start Cold. Separate your eggs when they’re fresh from the fridge, but whip the whites when they’re closer to room temperature. The reason is simple: yolks are less likely to break when they’re cold, while whites whip up more easily when they’re warmer.
- Separate Bowls for Separate Eggs. Use 3 bowls when separating your eggs to prevent a yolky mishap. One should be your “active” bowl, where you crack each egg one at a time. When they’re cleanly separated, add your yolk to one bowl and the white to another. This is to prevent *any* yolk from getting into your whites—even the smallest smidge can keep your meringue from properly forming.
- Low & Slow. Don’t rush the process of baking the pavlova base—you want it to dry out and crisp up, not turn golden and caramelized. Also, make sure to let it cool in the oven after baking (with the door ajar) to prevent it from cracking.
💭 Recipe FAQs
At it’s simplest, a strawberry pavlova is a layered dessert featuring a plain egg white meringue base, plenty of billowy chantilly cream, and fresh strawberries. Being the pastry chef I am, I gussied mine up a bit with an extra couple of layers—tangy lemon curd, bright strawberry purée for swirling into the whipped cream, and edible flower petals for garnish.
Generally speaking, yes—strawberry pavlovas *should* be gluten-free. That said, it’s always a good idea to ask if you have celiac, as there may be issues with cross-contaminated ingredients or novel toppings.
Pavlova is neither a cake nor a pie—it's actually a meringue-based dessert named after the Russian ballerina Anna Pavlova. Originating from New Zealand, pavlova is known for its crisp meringue shell with a soft, marshmallow-like center. When you whip up egg whites to satiny peaks in the bowl of a stand mixer, combine them with sugar, and bake the mixture at a low temperature, you'll create this light and airy dessert that's typically topped with fresh fruit and homemade whipped cream. So, while it might look like a cake, pavlova has its own unique identity in the world of desserts!
To store your pavlova and keep it crisp, place the baked meringue in an airtight container at room temperature—avoid refrigeration, as this can make the meringue soggy. If you need to store individual pavlovas or a pavlova base ahead of time, wrap each piece gently in plastic wrap before placing them in the container. For best results, wait to add toppings like lemon curd, whipped cream, and strawberry puree until just before serving time. If you have leftovers with toppings, enjoy them the next day, though the meringue may lose some of its crispness.
More Strawberry Recipes You’ll Love
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Delicious Strawberry Pavlova Recipe with Strawberry Puree
Ingredients
Pavlova
- 100 g Egg Whites
- 175 g Granulated Sugar
- 1 teaspoon Corn Starch
- 1 teaspoon Vinegar
Whipped Cream
- 120 g Heavy Whipping Cream
- 1 Tablespoon Powdered Sugar
Assembly
- 3 Tablespoons Lemon Curd, (optional)
- 2 Tablespoons Strawberry Puree
- French Strawberries, for garnish
- Edible Flowers/Cornflower Petals, for garnish
Instructions
Pavlova
- Preheat your oven to 345°F and line a baking sheet with parchment paper. Draw a circle in the parchment with a pencil and flip over the parchment on the baking sheet.
- In a heatproof bowl, combine the egg whites and granulated sugar. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk continuously until the sugar has dissolved and the mixture is warm to the touch (170F)100 g Egg Whites, 175 g Granulated Sugar
- Transfer the warm egg white mixture to a stand mixer fitted with the whisk attachment (or use a hand mixer). Beat on medium-high speed until the meringue forms stiff, glossy peaks and has cooled to room temperature. This should take about 5-7 minutes then gently mix in the cornstarch and vinegar using a spatula.1 teaspoon Corn Starch, 1 teaspoon Vinegar
- Fit a large pastry tip (such as a star tip) onto a piping bag and fill it with the meringue mixture. Pipe the meringue onto the prepared baking sheet in a circular motion, creating a large round base with slightly raised edges. You can create a decorative edge by piping small swirls around the perimeter.
- Place the pavlova in the preheated oven, and bring the temperature immediately down to 220F and bake for 1 hour and 50 minutes. After baking, turn off the oven and let the pavlova cool completely inside the oven - this gradual cooling is super important as it will help to prevent cracks in the pavlova.
Whipped Cream
- In a mixing bowl, beat the heavy whipping cream and powdered sugar until soft peaks form. Be careful not to overbeat, as you want the cream to be smooth and spreadable.120 g Heavy Whipping Cream, 1 Tablespoon Powdered Sugar
Assembly
- Spoon a layer of lemon curd into the center of the pavlova, leaving the decorative edges visible. Then, add the whipped cream over the lemon curd, spreading it evenly and drizzle with strawberry puree, mixing into the whipped cream with a toothpick or spoon.3 Tablespoons Lemon Curd, 2 Tablespoons Strawberry Puree
- Arrange the fresh berries on top of the whipped cream. You can be creative with the arrangement, making it as elegant or rustic as you like. Garnish with edible flowers, slice and enjoy!French Strawberries, Edible Flowers/Cornflower Petals
Notes
- Start Cold. Separate your eggs when they’re fresh from the fridge, but whip the whites when they’re closer to room temperature. The reason is simple: yolks are less likely to break when they’re cold, while whites whip up more easily when they’re warmer.
- Separate Bowls for Separate Eggs. Use 3 bowls when separating your eggs to prevent a yolky mishap. One should be your “active” bowl, where you crack each egg one at a time. When they’re cleanly separated, add your yolk to one bowl and the white to another. This is to prevent *any* yolk from getting into your whites—even the smallest smidge can keep your meringue from properly forming.
- Low & Slow. Don’t rush the process of baking the pavlova base—you want it to dry out and crisp up, not turn golden and caramelized. Also, make sure to let it cool in the oven after baking (with the door ajar) to prevent it from cracking.
Anonymous
This is so, so beautiful. The addition of strawberry is the perfect touch!!