• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spatula Desserts
  • Recipes
  • Classes
  • Baking 101
  • Spring
  • About
menu icon
go to homepage
  • Recipes
  • Classes
  • Baking 101
  • Spring
  • About
search icon
Homepage link
  • Recipes
  • Classes
  • Baking 101
  • Spring
  • About
×

Home » Recipes » Desserts

Strawberry Pavlova cake

Published: Feb 20, 2021 · Modified: May 14, 2022 by Katalin Nagy · This post may contain affiliate links. This blog generates income via ads. Please read our Disclosures.

Jump to Recipe Print Recipe

This Strawberry Pavlova cake is the perfect dessert for Spring and Summer, the most amazing Pavlova dessert ever! Crunchy on the outside, marshmallow texture inside, decorated with homemade whipped cream, fresh strawberry, and some mint leaves!

Did you know that Pavlova is naturally gluten-free? In fact, my Pavlova recipe uses only a few ingredients you probably already have at home like egg white and sugar. Making this Strawberry Pavlova cake is not difficult, and does not take much time, however similarly to most meringue-based recipes, it needs attention, accuracy, and a bit of practice.

Strawberry Pavlova.
Lovely Strawberry pavlova cake
Jump to:
  • 2 typical mistakes to avoid while making Pavlova
  • Ingredient notes
  • How to make this recipe
  • Equipment notes
  • Other Pavlova and Meringue desserts
  • Strawberry Pavlova cake

2 typical mistakes to avoid while making Pavlova

  1. Pavlova is cracked - so many people claim to have the perfect pavlova recipe and many of these pavlovas are full of cracks, some even broken into half. It's a big NO! I will take you through below all the necessary details you have to know to avoid cracks on your pavlova
  2. Pavlova is browning - another typical mistake caused by quite obviously too high oven temperature. Still, so many recipes out there state high oven temperate, well not this one!
Strawberry Pavlova on a baking mat without a decoration.
My pavlova cake recipe after baking. No crack, no browning

Ingredient notes

For the Pavlova cake

Pavlova ingredients.
egg and sugar are the main ingredients of this pavlova cake recipe
  1. Egg white: Room temperature fresh egg white is the heart of the pavlova. Make sure you use egg whites that are absolutely free from any sort of fat (e.g. egg yolk). If you get some egg yolk into the egg white, start again. Believe me, you can't make a successful meringue and pavlova with that batch, unfortunately. Not sure what to do with leftover egg yolks? You must try my ultimate Crème brûlée recipe
  2. Superfine sugar: There are a couple of important notes regarding the sugar.
  3. No.1. If you have tried any of my recipes before you must have realized that I am not using an excessive amount of sugar. However, in the case of pavlova, we need a lot of sugar to keep the structure of the meringue. Sugar in this case is not really a sweetener but more like a glue
  4. No.2. You must use superfine sugar which has smaller crystals than regular granulated sugar, therefore, dissolves quickly while beating up the egg white into the meringue. If you can't find superfine sugar in your local supermarket, pulse blend regular white sugar in a food processor until the sugar crystals get smaller, however, make sure you don't make powder sugar out of it.
  5. No. 3. Sugar needs to be added to the egg white very slowly, one tablespoon at a time while the mixer is on otherwise it might get crystallized and you have to start the whole process all over again!
  6. Cream of tartar (optional): It helps stabilize whipped egg whites and prevents sugar from crystallizing. If you are an experienced baker and perfectly know how to make meringue perhaps you can leave it out. I hardly ever use it
  7. White Vinegar (optional): Similar function to the cream of tartar, it's all about the perfect meringue! The pavlova cake won't taste vinegar, I promise!
  8. Lemon juice (optional): Same function as white vinegar
  9. Cornstarch (optional): It helps to achieve the marshmallow center and again, stabilize the meringue

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

For the filling

Filling the pavlova is really up to your taste! After nailing the pavlova technique, you can make both the pavlova and also the filling in as many variations as you wish. However, bear in mind that pavlova is effectively egg white and has a lot of sugar. Therefore, from a taste point of I suggest something refreshing eg. fresh fruits, fruit compote, lemon curd, or even sugar-free homemade whipped cream.

Newsletter Signup
Join My Newsletter

Join my Newsletter to receive an EXCLUSIVE Spring Recipe e-Book!

This Strawberry Pavlova cake is filled with sugar-free cream and strawberry slices. I like to add a few mint leaves too, they really take the strawberry filling to the next level providing a nice design and color, wonderful aromatic smell, and taste too.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

How to make this recipe

1. What is the difference between French, Italian, and Swiss meringue?

Generally, there are 3 ways of making meringue, French, Italian, and Swiss. There is no such thing as one is easier or better than the other. Deciding which one to make comes down to personal preference and final usage of the meringue.

In the French method, egg white is whipped while fine sugar is added to it gradually until stiff peaks form. This Strawberry Pavlova cake dessert with raspberries is made using the French method.

The Italian method involves whisking the egg whites with a hot sugar syrup (at a set temperature) to form the meringue. If you want to learn more about it check my ultimate macaron tutorial

The Swiss method involves heating sugar and egg white over a double boiler until sugar fully dissolves then whipping the mixture into the meringue. I am using the Swiss method to make spooky Ghost meringues and also for making Lemon Pound cake with meringue decoration

Making italian meringue in a stand mixer.
Making Italian meringue

2. How to make French meringue for this Strawberry Pavlova cake

Whipping egg white is probably the most important step in making the pavlova recipe. Make sure you use fresh, room temp egg white that is absolutely free from any sort of fat (e.g. egg yolk). If you get some egg yolk into the egg white in the process of separating, start again.

Worth being well organized before you start the meringue-making process. Prepare your Piping bag, a baking tray with parchment paper or a Silicone baking mat, an Offset spatula or some sort of spoon to shape the meringue, a Rubber spatula to be able to fold the meringue without damaging. Also, start pre-heating your oven and ideally use a Digital oven thermometer to be on the safe side.

While whipping the egg white start your Stand mixer on low speed, then increase gradually. If you are using cream of tartar, vinegar, or lemon juice, you should use it at this point. Once texture looks bubble, add in vinegar, then increase the speed to medium/high and start adding superfine sugar very slowly, a small amount at a time. Scrape the sugar from the side of the mixer bowl every now and then, if needed.

It is very important that you whip egg white until shiny, stiff peaks form since you will need to pipe and shape the meringue and that requires stable consistency. But, avoid over-whipping the meringue as it can form lumps.

If you are using cornstarch, you must quickly fold that in after whipping egg white and before piping.

It is very handy to use a Stand mixer for this mini pavlova recipe, as with a hand mixer it can take way too long to reach the desired consistency. Whipping meringue in Stand mixer takes about 5-10 minutes.

Making french meringue in a stand mixer.
Making French meringue for this pavlova cake

3. How to pipe the meringue for the pavlova cake

First and foremost it is important that you have your baking tray with parchment paper or a Silicone baking mat prepared ahead. After your stiff, steady meringue is ready there is no time to wander around.

This quantity will make 1 x 20 cm / 8inches (diameter) pavlova cake. Start by piping the bottom of the pavlova in a circle, then pipe 2 (or 3) layers of pattern. Use a nozzle tip that is around 1cm / 0,4 inch large in diameter.

Remember, you will only be able to pipe the meringue if it has the right consistency, which is fluffy, stable, and stiff. Make sure your kitchen is not too warm (less than 20C / 68F is ideal) and not too humid. You will have to work relatively quickly as meringue can lose its volume over time in a warm kitchen.

Piping pavlova on a baking mat.
Start by piping the bottom of the pavlova in a circle, then pipe 2 (or 3) layers of the pattern

4. What is the right temperature to bake Pavlova

Apart from the inappropriate meringue techniques, the most common mistake with meringue is baking it at too high a temperature which results in a brown, cracked surface. While baking meringue basically we have to think more like drying than baking. Pre-heat your oven, then I recommend baking the meringue on 85C-90C / 185-194 F so it won´t be browning. Dry them at this low temperature for 2.5h then leave the door open very slightly, and let them rest and cool down in the oven. This will ensure the beautiful light color and crack-free shell!

Please note, that on a warm or humid day meringue loses its structure at room temperature and might get sticky. Keep it fresh in an air-tight container in the fridge, if you have a warm house.

How about your REAL oven temperature?

What do I mean by that? Check my oven for example:

Oven thermometer showing oven temperature difference.

16C / 60F difference is huge (and not unusual). For meringue, which is baked at a really low temperature, the inappropriate baking temperature can cause a real disaster. I can not highlight enough how important it is to get to know your own oven and purchase an inexpensive Digital oven thermometer

5. How to fill and decorate Pavlova cake

Pavlova is effectively egg white and sugar so in my view the filling and decoration are what make a pavlova into a truly celebrational dessert. As mentioned above I definitely recommend keeping it low in terms of the sugar level, I would avoid fillings like chocolate, caramel, etc.

You can try other fresh fruits like kiwi, some herbs like mint or rosemary, a tangy lemon curd, or other fresh berries. Try to make it colorful, perhaps use your favorite piping nozzle, or decorate with edible flours!

This Strawberry Pavlova cake is filled with sugar-free cream, strawberry slices, and mint. Simple yet amazing flavors! Please note that it is recommended to fill the pavlova straight before serving to avoid the meringue getting soggy from the filling.

How to store the Pavlova cake?

Store it before filling it in an air-tight container.

Strawberry Pavlova.
Strawberry pavlova cake is ready

Equipment notes

Not much equipment is needed it make this Pink Mini Pavlova dessert with raspberries, however, there are a few basics.

As mentioned above a Stand mixer will make your life easier, so I definitely recommend using that for preparing meringue. With a hand mixer, simply it would take way too long.

Rubber spatula is really a must for a Home Baker at any level. Whenever a recipe states “folding”, we mean “with a rubber spatula” to avoid breaking the batter. This method is extra important while handling meringue so you definitely need one.

For piping the pavlova cake, I used Piping bag without a nozzle, perhaps you can make it with a spoon too.

Did I mention Digital oven thermometer? Yes, I did and you know why:)

Other Pavlova and Meringue desserts

  • Pink Mini Pavlova dessert with raspberries
  • Spooky Meringue Ghost recipe
  • How to make macarons
Spatula desserts

Have you tried this recipe?

Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your dessert turned out and your feedback also helps other Readers!

Strawberry Pavlova

Strawberry Pavlova cake

This Strawberry Pavlova cake is the perfect dessert for Spring and Summer, the most amazing Pavlova dessert ever! Crunchy on the outside, marshmallow texture inside, decorated with homemade whipped cream, fresh strawberry, and some mint leaves!
5 from 19 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 1 pavlova cake
Calories: 508kcal
Author: Katalin Nagy

Equipment

  • Digital scale
  • Rubber spatula
  • Stand mixer
  • Piping bag
  • Wilton 2A Round nozzle tip
  • Digital oven thermometer

Ingredients

  • 60 g (¼ cups) Egg whites whites of 2 eggs (approx.)
  • 120 g (⅔ cups) Super fine sugar
  • ½ teaspoon Cream of tartar optional
  • 1 teaspoon Corn starch optional
  • ½ teaspoon White vinegar optional
  • Decorate with whipped cream, strawberry, and mint

US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.

Instructions

  • Make sure all the equipment are absolutely clean and dry, any small fat or even a tiny bit of egg yolk can ruin the meringue. Arrange the equipment ahead around you
  • If don't have super fine sugar at hand, pulse bland granulated sugar for a few seconds in food processor
  • Pre-heat oven to 100 C / 212°F, line baking tray with parchment paper or use Silicone baking mat. Make sure about your REAL oven temperature and use a Digital oven thermometer if you can
  • Start whisking room temp, fresh egg white in a stand mixer with cream of tartar (optional) on low speed for a few minutes until bubbly. Add in vinegar or lemon juice (if using) now
  • Then, very slowly, one table spoon at a time, start adding the superfine sugar while mixer is on medium / high speed
  • Once all the sugar is added, start whisking the meringue at a higher speed until it becomes glossy and achieves stiff peaks. The meringue is ready when the sugar is completely dissolved. Take a small amount between your fingers, if it is grainy, keep whisking.
  • Gently fold in corn starch with the help of a Rubber spatula, be careful not to deflate the meringue
  • Pipe a 20cm /8 inches diameter disk, then pipe the pattern on top on 2-3 layers
  • Bake for 2,5 hour at 90C / 194F . Start checking the Pavlova at 2h
  • When the Pavlova baked, open the door slightly, and let the pavlova cool in the oven for a few hours
  • Just before serving fill with sugar-free whipped cream, strawberry, and a few mint leaves

Nutrition

Calories: 508kcal | Carbohydrates: 123g | Protein: 7g | Fat: 1g | Sodium: 102mg | Potassium: 348mg | Fiber: 1g | Sugar: 120g | Calcium: 6mg | Iron: 1mg
Tried this recipe?Mention @spatuladesserts or tag #spatuladesserts would love to see your creation on Instagram!

« Mini Carrot cakes
Chocolate Hazelnut Tart »

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    RATE THE RECIPE




  1. Stefania Stephens

    November 28, 2022 at 8:39 pm

    5 stars
    I’m truly obsessed with your website. I’ve done SO many of your recipes and they’re all fantastic. I love all the details and how much time you take to explain every single step. Your passion is well transmitted in every recipe. You have made me, fall in love into the art of baking. Thank you

    Reply
  2. Emina

    May 04, 2021 at 5:18 pm

    5 stars
    Amazing! If you follow the recipe and all the tips, you are guaranteed to have a perfect Pavlova 😍
    I’m so happy to found your page, all the recipes are so well written and explained. We loved strawberry nobake cheesecake, Tiramisu cupcakes are next on the list 🙂

    Reply
    • admin

      May 04, 2021 at 5:24 pm

      Thanks for your lovely rating, feel free to send me a pic on IG when next baking my recipe! Tiramisu cupcake indeed a great choice:)!

      Reply
  3. Karen

    February 21, 2021 at 8:30 am

    I’m a big fan of you i love your unique ideas . You’re so professional and your desserts look yummy .

    Reply

Primary Sidebar

Spatula desserts

I am Katalin Nagy, and it is my pleasure to welcome you to Spatula Desserts, a baking blog where I will teach you how to bake like a Pro with the help of my foolproof recipes, baking tutorials, and online baking classes! 

More about me →

Popular Recipes

  • Pâte Sablée, Sweet shortcrust pastry (VIDEO)
  • The Perfect Eclair recipe
  • Easy Homemade Crème brûlée dessert
  • Brownie Blondies (VIDEO)

Spring Recipes

  • Strawberry Charlotte cake (VIDEO)
  • Creamy Sicilian Ricotta Pie (VIDEO)
  • Mochi Donuts (VIDEO)
  • Fraisier cake (French strawberry cake)

See more Spring recipes →

Footer

↑ back to top

About

  • About
  • Privacy Policy
  • Accessibility Policy
  • Terms of Use
  • Substitute Guides
  • Recipe Roundups
  • Baking News

As an Amazon Associate, I earn from qualifying purchases.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Copyright © 2023 Spatula Desserts