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Stunning strawberry pavlova with crispy meringue base topped with fresh whipped cream and juicy red strawberries

Strawberry Pavlova

A light and airy dessert with a crisp meringue shell, topped with whipped cream and fresh strawberries.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 tsp white vinegar
  • 1 tsp cornstarch
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 2 cups fresh strawberries hulled and sliced

Method
 

  1. Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat the egg whites on high speed until stiff peaks form.
  3. Gradually add the granulated sugar, one tablespoon at a time, beating well after each addition.
  4. Gently fold in the vinegar, cornstarch, and vanilla extract.
  5. Spoon the meringue onto the prepared baking sheet, shaping it into a circle with a slight indentation in the center.
  6. Bake for 1 hour 30 minutes, then turn off the oven and let the meringue cool completely inside.
  7. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
  8. Spread the whipped cream over the cooled meringue and top with sliced strawberries before serving.

Notes

Store leftovers in the refrigerator for up to 2 days. For best results, assemble just before serving to keep the meringue crisp.