Strawberries and Cream Pavlova Recipe

Yvonne Ruperti

Soft layers of meringue sprinkled with crunchy almonds and filled with billows of cream and juicy fresh strawberries.

Notes:Assemble just before serving for best results.

Recipe Facts

Active: 30 mins
Total: 3 hrs
Serves: 8 to 10 servings

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  • 1 1/2 cups (10 1/2 ounces) plus 2 tablespoons granulated sugar, divided

  • 2 tablespoons cornstarch

  • 6 large egg whites

  • 2 teaspoons cream of tartar

  • Pinch salt

  • 4 teaspoons vanilla extract, divided

  • 1/2 cup (2 ouncesground almonds

  • 1/2 cup (1 1/2 ouncessliced almonds

  • 2 pints strawberries, washed, sliced

  • 1 pint heavy cream

  • Confectioners' sugar to dust cake


  1. Adjust oven rack to middle position and preheat oven to 285°F. Grease and sugar the sides of two 9-inch cake pans. Line the bottoms with parchment paper.

  2. In small bowl, whisk 1 1/2 cups sugar with cornstarch; set aside. Place egg whites in a clean, dry, bowl of standing mixer fitted with whip attachment. Beat on medium speed until frothy. Add cream of tartar and salt. Increase speed to medium high and beat to soft peak.

  3. With mixer running, slowly add sugar/cornstarch mixture. Continue to beat to stiff peak, 3 to 5 minutes. Reduce speed to low and add vanilla. Remove bowl from mixer and fold in ground almonds with rubber spatula.

  4. Divide the meringue between the pans and smooth the tops. Sprinkle sliced almonds on top. Bake until the color of the meringues is light beige and the top feels crisp, but the center is still soft, 50 to 60 minutes. Transfer pans to wire rack to cool completely.

  5. While meringues are cooling, toss strawberries with 1 tablespoon sugar. Using mixer fitted with whip attachment, whip cream with remaining tablespoon sugar and remaining teaspoon vanilla on medium speed to soft peak. Keep chilled until ready to assemble.

  6. Run knife along inside edge of pans and carefully invert meringues onto plates. Place one meringue on serving plate, top side up. Spread half of strawberries with juice onto meringue and top with half of the whipped cream.

  7. Place second meringue on top, top with cream, and then strawberries. Dust with confectioners' sugar and serve immediately.

Special equipment

Two 9-inch cake pans, mixer

This Recipe Appears In

Nutrition Facts (per serving)
393 Calories
23g Fat
44g Carbs
6g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 393
% Daily Value*
Total Fat 23g 29%
Saturated Fat 11g 57%
Cholesterol 54mg 18%
Sodium 89mg 4%
Total Carbohydrate 44g 16%
Dietary Fiber 2g 9%
Total Sugars 38g
Protein 6g
Vitamin C 37mg 185%
Calcium 70mg 5%
Iron 1mg 4%
Potassium 347mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)