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Strawberry Pavlova served on a grey plate coated in strawberry coulis and icing sugar with fresh strawberries in a wooden box and glittery decorations in the background
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5 from 49 votes

Strawberry Pavlova

Strawberry Pavlova is the perfect showstopper dessert. Sweet, delicious and beautiful this recipe will wow your family and friends with its beauty and taste.
A pavlova meringue that is crispy on the outside but soft and marshmallow-like inside. Topped with a creamy vanilla chantilly cream (whipped cream) and perfectly ripe strawberries
Frozen or fresh strawberries can be used in this recipe, perfect for a summer dessert or a winter pudding! Try adding icing sugar for a Christmas pavlova!
Prep Time25 minutes
Active Time1 hour 10 minutes
Cooling Time3 hours
Total Time1 hour 35 minutes
Course: Afters, Dessert, Party, Pudding, Sweet, Vegetarian
Cuisine: Australian, New Zealand, Russian
Keyword: best pavlova recipe UK, meringue pavlova, meringue with strawberries and cream, Pavlova, pavlova base, pavlova dessert, pavlova meringue, pavlova recipe uk, strawberry and cream dessert, strawberry and cream pavlova, strawberry pavlova dessert
Yield: 6 Servings
Calories: 337kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

Pavlova Meringue

  • ½ lemon for cleaning equipment
  • 4 egg whites
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 220 grams caster sugar
  • 2 teaspoon cornstarch

Chantilly Cream

  • 300 ml double cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon icing sugar

Topping

  • 230 grams strawberries Fresh or Frozen - Whole or Halved
  • 1 tablespoon icing sugar

Optional - Strawberry Coulis

  • 340 g strawberries Frozen are best for making coulis
  • 2 tablespoon caster sugar
  • ½ lemon
Metric - US Customary

Instructions

Pavlova Meringue

  • Preheat oven to 150°C - 130°c fan - 300°F - Gas Mark 2.
    Ensure you clean the mixing bowl and whisk attachment thoroughly by wiping it with the juice from ½ lemon on a tissue.
    Coating a whisk with lemon juice with kitchen towel by hand
  • Separate the 4 egg whites from their yolks.
    Separating the egg white from the yolk using the egg shells by hands
  • Whisk egg whites using a hand/ stand mixer with a whisk attachment on low speed until frothy, then increase speed to max.
    Whisking egg whites in a silver mixing bowl
  • Once the froth turns white and forms soft peaks, stop the mixer.
    Add 1 tsp lemon juice and 1 tsp vanilla extract.
    Vanilla extract being poured into a ½ teaspoon
  • Put on medium speed. Add sugar a tablespoon at a time from the 220 grams caster sugar whilst still whisking.
    Caster sugar being poured into the egg whites being whisked in a silver bowl
  • Once all sugar has been added, increase speed until firm peaks form. Remove bowl from mixer.
    Whisked egg whites to firm peak to make a meringue
  • Sieve in 2 tsp cornstarch.
    Cornflour being placed into a sieve on top of the whisked egg whites in a silver bowl
  • Hand stir in with a spatula.
    Mixing the egg whites with the cornflour with a black spoon in a silver mixing bowl
  • Draw around a plate onto parchment paper to give you a circle guide to follow when shaping the meringue.
    Drawing a circle with a plate with a pencil on parchment paper
  • Turn the drawn on parchment paper upside down into a tray and use a smear of meringue on each corner to keep the paper down.
    Sticking the parchment paper down in each of the corners with a blob of meringue pushing down by hand
  • Add meringue into the middle and shape with the spatula into a circle.
    Placing the whipped egg whites onto parchment paper
  • Make a slight indent in the middle of the meringue.
    Give the sides some texture using the spatula to drag up or dap around to make some peaks.
    Place meringue in preheated oven at 150°C - 130°c fan - 300°F - Gas Mark 2.
    Immediately reduce the oven to 120°C - 100°c fan - 250°F - Gas Mark ½ cook for 1hr 10min
    Placing the whipped egg whites onto parchment paper on a baking tray forming the pavlova shape
  • Once time is up, turn the oven off and leave to finish/cool in the oven for at least 3 hours do not open the door. It needs to cool slowly to prevent cracking.
    You can make the strawberry coulis or chantilly cream whilst waiting!
    Once completely cooled remove from the oven.
    Placing in pavlova into the oven with is on a parchment paper lined baking tray

Chantilly Cream and optional Strawberry Coulis

  • Optional - make a strawberry coulis sauce - using 340 g strawberries, 2 tbsp caster sugar and ½ lemon. Store in the fridge until needed.
    Strawberry Coulis in a white pouring jug on a wooden chopping board with fresh strawberries on the side
  • Create a chantilly cream by whisking up 300 ml double cream with 1 tsp vanilla extract and 1 tbsp icing sugar.
    Whisk on medium speed until soft peaks form, it should not be as thick as the meringue was!
    Store in the fridge until needed.
    Whisking Chantilly Cream in a silver mixing bowl

Assembling strawberry meringue

  • Fill the meringue centre with some of the prepared chantilly cream.
    Placing in Chantilly cream into the middle of our meringue pavlova
  • Chop the 230 grams strawberries.
    Add some chopped strawberries on top of the cream.
    Then add another layer of cream. We used a piping bag for neatness.
    Piping on Chantilly cream onto our strawberry pavlova
  • Finally, top with more strawberries.
    Strawberry Pavlova on a white plate
  • Add either strawberry sauce/coulis or sprinkle with 1 tbsp icing sugar or both!
    A slice of strawberry pavlova with strawberry coulis poured over the top served on a black plate and a pot of strawberry coulis on the side with pavlova in the background

Video

Nutrition

Calories: 337kcal | Carbohydrates: 40g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 69mg | Sodium: 53mg | Potassium: 74mg | Fiber: 1g | Sugar: 38g | Vitamin A: 735IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg