Strawberry Pavlova

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This dessert is wonderful any time of the year, but during the warm spring and summer months, it is especially delightful.

If you’re looking for a unique dessert that’s not too heavy, not overly sweet, and a little different, you are going to love this recipe. The baked meringue topped with fresh whipped cream and macerated (sweetened) fresh strawberries is a dessert lover’s dream come true. The meringue can even be made up to 24 hours in advance!

An untouched strawberry pavlova topped with macerated strawberries and fresh strawberries sitting on a white cake stand.

How To Make Strawberry Pavlova

We had a wonderful fan ask us to come up with a recipe for this dessert. We began our due diligence and learned about the colorful history of this incredible dish.

It’s debated whether it originated in Australia or New Zealand, but it is agreed upon that is named for the Russian ballerina named Anna Pavlova.

All we can tell, after much testing, we can attest that it is one of the best desserts we’ve ever prepared and served. It’s amazing!


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The Ingredients You Will Need

There are just a handful of ingredients in this wonderful dessert, but they come together to make such a glorious looking and tasting dish.

Here’s What You’ll Need to Have on Hand

Egg whites – Room temp. Save the egg yolks to make Caesar salad or mayonnaise
Sugar – Granulated
Vanilla extract – Madagascar is an excellent choice
Lemon juice – Fresh is best, usually from half of a lemon
Strawberries – Fresh is definitely best, sliced and mixed with sugar (leave a few fresh ones without the sugar for topping the pavlova)

EXPERT TIP: Stop beating the egg whites just when they form stiff peaks. If you over-beat them, it could cause the meringue to collapse a bit during the baking process. Use a small spatula, or the back of a spoon, to gently spread the meringue on the parchment paper within a 9-inch circle.

An overhead view of a person using a spoon to spread out French meringue into a circular mound on parchment paper.

Tips for Making Perfect Strawberry Pavlova

Let the meringue cool completely – After the meringue has baked at 250°F for one hour. Turn the oven off and let the pavlova cool in the oven for 2 hours. At this point, the pavlova can be stored in a cool place, preferably covered, for up to 24 hours before topping.

Arrange fresh strawberries on top – Using a combination of macerated sliced strawberries and fresh whole berries makes for a gorgeous presentation. Spoon a little of the juice from the macerated strawberries so it drizzles the sides in a few places.

Serve the pavlova immediately – Although you can make the baked meringue ahead of time, don’t top it with the cream and strawberries until just before serving. If you do add it to far in advance, it will still be delicious, but the meringue could get soggy.

A person using a large spoon to add a layer of homemade whipped cream on top of a layer of baked meringue.

How To Serve

The pavlova can be sliced similar to how you would slice a pie.

Don’t worry if you don’t get a perfectly shaped pie shape for each portion. It’s intended to be a little “sloppy.”

If desired, you can top it with additional fruit, such as blueberries, blackberries, cranberries, and sliced kiwi.

A close-up view of a silver spoon being used to place macerated strawberries on top of whipped cream that is resting on a layer of baked meringue.

Other Amazing Classic Dessert Recipes To Try

If you’re a fan a sweet ending to a wonderful meal, then these classic recipes are sure to get your really excited:

Peach Cobbler
Lemon Meringue Pie
Banana Pudding Trifle
Red, White, and Blue Trifle
Homemade Chocolate Eclairs
Classic Chocolate Cake
Old-Fashioned Linzer Bars
Key Lime Pie
Coconut and Lemon Curd Cupcakes
Chocolate and Marshmallow Cupcakes
Best-Ever Blondies

These are all amazing in their own right, but take a look at this pavlova. Isn’t it calling your name?

An overhead view of a strawberry pavlova.

This dessert just screams summer yumminess. But, it’s so good, you’ll be tempted to serve it all year long!

Remember, you can prepare the meringue up to one day in advance, but don’t top it until soon before you are going to serve it (no more than an hour ahead of serving time).

When we serve this pavlova, we always get rave reviews and requests for the recipe. We have no doubt you will experience the same thing. It’s become Wesley’s new all-time favorite dessert. Now, that’s saying something!

A slice of strawberry pavlova on a white dessert plate with the pavlova sitting on a cake stand in the background.

Ready to make the best dessert this side of Australia and New Zealand? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A side view of a strawberry pavlova sitting on a white cake stand next to a red-checkered napkin.

Strawberry Pavlova

Strawberry Pavlova is so beautiful to serve and is always such a hit. Be sure to beat the egg whites just until stiff peaks form, this is usually about 8 to 10 minutes. The baked meringue can be made up to 24 hours in advance.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Australian or New Zealand
Keyword: how to make a pavlova, strawberry pavlova recipe
Prep Time: 15 minutes
Cook Time: 1 hour
Resting time in oven: 2 hours
Total Time: 3 hours 15 minutes
Servings: 8
Calories: 141kcal


  • Parchment paper
  • Stand mixer with whisk Or hand mixer
  • Baking sheet


  • 4 egg whites room temperature
  • 1 tbsp corn starch
  • 1 cup sugar plus tbsp for the whipped cream
  • 2 tsp vanilla extract divided
  • 1 tsp lemon juice fresh
  • cups heavy cream

For the Macerated Strawberries

  • 16 oz strawberries sliced, leave some whole, for garnish
  • 2 tbsp sugar


  • Preheat oven to 250°F and place a baking rack in the lower third of the oven.
  • Place a sheet of parchment paper on a baking sheet and use a 9-inch cake pan to draw a circle on the paper with a pen. Flip the paper over.
  • In the bowl of a stand mixer, fitted with the whisk attachment, beat the egg whites on medium for about 1 minute. Add in the cornstarch and continue beating for another 3 minutes, until foamy. You may need to use a small spatula to scrape down some of the cornstarch from the sides of the bowl.
    4 egg whites, 1 tbsp corn starch
  • Raise the speed to as high as it will go and gradually add in the sugar. Continue to beat on high until stiff peaks form, about 8 minutes. Turn the mixer off and add 1 tsp vanilla and the lemon juice. Turn the mixer back on high and mix until all is combined.
    1 cup sugar, 2 tsp vanilla extract, 1 tsp lemon juice
  • Transfer the meringue from the bowl (and whisk) onto the parchment paper. Use the back of a large spoon or a spatula to spread the meringue into a sphere within the circle you drew on the parchment paper. Use the spoon to create a little indention on the top and create small little "whisps" on the sides.
  • Place the baking sheet in the oven and bake for 1 hour. Turn the oven off and let the meringue rest (in the oven) for 2 hours.
  • About 1 hour before serving, place the sliced strawberries in a medium bowl and sprinkle in 2 tbsp of sugar. Toss with a wooden spoon and place in the refrigerator.
    16 oz strawberries, 2 tbsp sugar
  • Gently remove the parchment paper from the baked meringue and place the meringue on a platter.
  • Use your stand mixer with the whisk attachment (cleaned) or a hand mixer to beat together the cream with 2 tbsp of sugar and 1 tsp of vanilla extract. Beat on high until soft peaks form.
    1½ cups heavy cream
  • Use a large spoon to transfer the whipped cream on top of the baked meringue. Top with the macerated strawberries, spooning some of the juice onto the pavlova so it drizzles down the sides. Top with a few whole strawberries, if desired. Serve at once.


See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel
You may notice that a portion of the baked meringue has collapsed a bit, after has rested in the oven. This can occur from overbeating the egg whites. Don't worry, though, you'll cover it with the whipped cream, and the taste will still be the same.
The baked meringue can be made up to 24 hours in advance. Cover loosely with plastic wrap and keep in the fridge. Allow it to come to room temperature (about 1 hour) before topping with the cream and strawberries. 
Though the pavlova will be delicious hours after it is served, it is best served right after you add the whipped cream and strawberries. The longer it sits, the more likely the meringue will get slightly soggy. 
The whipped cream can be made 1 to 2 hours in advance (keep in the fridge). 


Calories: 141kcal | Carbohydrates: 33g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 26mg | Potassium: 114mg | Fiber: 1g | Sugar: 31g | Vitamin A: 7IU | Vitamin C: 34mg | Calcium: 11mg | Iron: 0.3mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!


  • 5 stars
    It’s “lazy Barb” again.
    You guys gotta know I’m going to cheat and buy the meringue tarts!
    But between your fresh whipped cream and the fresh strawberry concoction, it’s going to be so pretty and delicious and such a perfect summer dessert!

    This coming winter, I’m going to change up the fruit to canned cherries and do the “Cherries in the Snow” thing. I’ll bet you have a beautiful cherry recipe that could be used instead of canned but remember, I am “lazy Barb.!”

    Thank you for yet another excellent recipe!

    • Instead of “Lazy” Bard, we will refer to you as “Fabulous” Barb! Canned cherries will be just fine. We have a cherry pie on the blog, but it requires removing the pits from fresh cherries, which can be the pits! LOL! You can also do this blueberry cobbler but substitute canned sour cherries for the blueberries (juice and all). It’s so delicious!

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