Strawberry Pavlova is an easy, make-ahead, show-stopping dessert recipe. It tastes delicious with the classic combination of strawberries, cream and meringue. With its crisp meringue, billows of whipped cream and juicy strawberries, it also looks beautiful and makes a great centrepiece for a buffet or celebration meal. It is best eaten soon after it has been assembled but you can keep any left over pieces in the fridge for up to a couple of days.
What you need to know about Strawberry Pavlova
Adding the cornflour and lemon juice helps to stabilise the meringue and ensure that your pavlova is crisp on the outside and slightly soft on the inside.
You can make your pavlova any shape you like. Just spoon the meringue mixture into your desired shape. I generally make mine either round or oval but have occasionally made one heart-shaped.
It is important to cook the pavlova and a very low heat. Check towards the end of the cooking time to make sure that it is not starting to turn light brown which is a sign that it is over-cooked. Once the pavlova has finished cooking, open the oven door and leave it to cool in the oven. This should prevent cracking.
It is important to allow your pavlova to cool completely before adding the cream and strawberries. I generally make mine the day before I serve them. They keep very well at room temperature if covered in cling-film or foil.
You should add the cream and strawberries just before you are ready to serve the pavlova. If you add them a long time in advance, they will make the meringue soggy.
It is possible to get sweet and full-flavoured strawberries. However, sometimes they do not taste so good. If you have some flavourless strawberries, cut them in half and put in a bowl with a sprinkling of caster sugar and leave for about an hour before spooning them on to the pavlova.
Cranberry Pavlova – a meringue-based festive dessert
This Cranberry Pavlova is the perfect light and creamy, meringue-based festive dessert. It is made using left-over Fresh Cranberry Sauce which makes it super-easy to put together.
I always have a family lunch on Boxing Day and serve this pavlova as one of the desserts using sauce prepared for Christmas lunch. It is the perfect dessert for those who have eaten too much Christmas Pudding and want something which is still festive but is a bit lighter!
Making Fresh Cranberry Sauce is really quick and easy. If you haven’t got any left over, it is a matter of minutes to make it from scratch. It is a great accompaniment to a festive meal – either a traditional turkey dinner or a vegetarian alternative. Even better, it can be used as an ingredient in a range of desserts. I will often have some left over if I have made it as a meal accompaniment and sometimes in the summer I make a batch just to make desserts! You just have to make sure that the sauce has time to cool down before it is used to top your pavlova.
Fruit with flavour – cranberry, rhubarb and gooseberry
I love fruit which have a good balance of sharp and sweet flavour. Often, as with this recipe, they need to cooked to bring out their zingy flavour. In addition cranberries, I think rhubarb and gooseberries are both under-rated. If you share my love of a good old-fashioned sharp and sweet fruit recipe, you might like my Rhubarb Fool, Rhubarb Roulade or Gooseberry and Elderflower Sorbet.
One of the great things about pavlova is that while it has that show-stopping, celebratory vibe, they are actually extremely simple to produce even for inexperienced cooks. It is easy to make the meringue a day in advance and then assembling the pavlova takes a matter of minutes. I make loads of them at Christmas and New Year. In addition to my Cranberry Pavlova, two of favourites are Rose and Raspberry Pavlova and Lemon Pavlova.
Get in touch with your girly side with this pretty-in-pink Raspberry Pavlova. Sometimes, even the least girly of us (and I include myself in that description) feel a need to embrace pink. If you feel a girly mood coming on, this Raspberry Pavlova, with delicate pink rose-flavoured meringue could be the answer!
Raspberry and rose is a classic flavour combination. In this Pavlova, the meringue is flavoured with rosewater and topped with whipped cream and fresh raspberries. The slightly sharp flavour of the raspberries is an excellent contrast with the sweetly floral meringue.
Pavlova is my go-to dessert for celebrations of all kinds. It is very easy to make, can be prepared in advance, looks impressive and is not too heavy so is perfect as a summer dessert. If you like the recipe for this Raspberry Pavlova, you may also like my classic Pavlova , my Rose Meringues and my classic Meringues.
If you are making any of my meringue-based recipes, you might also check out my ice-cream recipes such as Lavender Ice-cream, Thyme Ice-cream with Honey and Mascarpone or Elderflower Ice-cream. You need four egg whites for this recipe which means you will have four spare egg yolks. As I hate waste, I pretty much always make some form of ice-cream when I make any type of meringue. Very conveniently, all my ice-cream recipes require four egg yolks.