Strawberry Pavlova

Easy Strawberry Pavlova

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.

Strawberry Pavlova

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.

Loved this recipe? Checkout the Recipe Index.

What to do with the left-over egg yolks

This recipe uses four egg whites.  When I make pavlova, I generally also make ice cream which uses the corresponding number of egg yolks. I have a lot of delicious and simple ice cream recipes listed in my Recipe Index if you would also like to do this. Some of my favourites are Strawberry Balsamic Ice-cream, Elderflower Ice-cream, Lavender Ice-cream, Rose Ice-cream and Lemon Curd Ice Cream.

Strawberry Pavlova
Other meringue recipes

I love meringues and pavlovas and make a lot of them all year around. Here are some my other favourites.

  • Meringues – basic meringues sandwiched with whipped cream.
  • Rose Meringues – similar to basic meringues but flavoured with rosewater
  • Lemon Pavlova – easy pavlova topped with lemon curd and whipped cream
  • Cranberry Pavlova – a winter pavlova topped with home-made cranberry sauce!
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Strawberry Pavlova

Strawberry Pavlova

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: for 6 people 1x
  • Category: Meringue
  • Cuisine: English

Description

This simple Strawberry Pavlova is the perfect make-ahead, show-stopping dessert.  It consists of crisp meringue topped with whipped cream and fresh strawberries.


Scale

Ingredients

  • 4 egg whites
  • Pinch of salt
  • 225 (8 oz) caster sugar
  • 1 teaspoon cornflour
  • 1 teaspoon lemon juice
  • 300 ml (10 fluid oz) double cream
  • As many strawberries as you like

Instructions

  1. Set your oven to 140 C/275 F/Gas Mark 1.
  2. Whisk the egg whites with salt until they form stiff peaks.
  3. Add two tablespoons of sugar and continue to whisk until combined and the mixture is thick and glossy.
  4. Fold the rest of the sugar, the cornflour and the lemon juice into the whisked egg whites.
  5. Cover a baking sheet with baking parchment or silicon paper.
  6. Spoon the egg white mixture onto the baking sheet to form a large circle or oval.
  7. Place in the oven and bake for 1 hour until the exterior of the meringue is hard to the touch.
  8. Allow to cool.
  9. When ready to serve, whisk the double cream until it forms soft peaks and then spread it on top of the meringue base.
  10. Decorate as you wish with strawberries or other berries.

Keywords: pavlova, strawberries

This recipe has been shared on #CookBlogShare with Apply to Face Blog and #Fiesta Friday with Fiesta Friday and What’s for Dinner with the Lazy Gastronome.

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Cranberry 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.

Lovely pavlovas

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.

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Cranberry Pavlova

Cranberry Pavlova

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 4 to 6 1x
  • Category: Dessert
  • Cuisine: English

Description

This Cranberry Pavlova is made using left-over Fresh Cranberry Sauce.  It is a fantastic, fruity, meringue-based festive pudding!


Scale

Ingredients

  • 4 egg whites
  • Pinch of salt
  • 225 g caster sugar
  • 1 teaspoon cornflour
  • 1 teaspoon lemon juice
  • 300 ml double cream
  • 250 ml Fresh Cranberry Sauce

Instructions

  1. Set your oven to 140 C/275 F/Gas Mark 1.
  2. Whisk the egg whites with salt until they form stiff peaks.
  3. Add two tablespoons of sugar and continue to whisk until combined and the mixture is thick and glossy.
  4. Fold the rest of the sugar, the cornflour and the lemon juice into the whisked egg whites.
  5. Cover a baking sheet with baking parchment or silicon paper.
  6. Spoon the egg white mixture onto the baking sheet to form a large circle or oval.
  7. Place in the oven and bake for 1 hour until the exterior of the meringue is hard to the touch.
  8. Allow to cool.
  9. When ready to serve, whisk the double cream until it forms soft peaks and then spread it on top of the meringue base.
  10. Spoon the Fresh Cranberry Sauce over the cream. 

Notes

Making the Fresh Cranberry Sauce is really quick and easy.  You just need to make sure that it is cooled before you assemble your pavlova.

Keywords: pavlova, cranberry, Christmas

This recipe has been shared on #CookBlogShare with EasyPeasyFoodie and #Fiesta Friday with Fiesta Friday and [email protected]

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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Lemon Pavlova

Lemon Pavlova

Lemon Pavlova, what’s not to like? I love lemon and I love meringue, so for me this is pretty much the perfect dessert. Even better, it is really easy to make! One of the great things about pavlovas is that while they have that show-stopping, celebratory vibe, they are actually extremely simple to produce even for inexperienced cooks. Another of my favourites is Rose and Raspberry Pavlova which is a twist on a more traditional pavlova recipe.

This recipe for Lemon Pavlova first came into my family through my Aunt Pat who led a rather glamorous life as a literary agent in the 1950s and 1960s. Part of her not-terribly-onerous job involved taking trips from London to New York in order to meet authors and publishers. Needless to say, food and copious amounts of alcohol figured prominently during these visits. This Lemon Pavlova was made for Aunt Pat by an admirer who lived in New York. Despite the Pavlova, the relationship didn’t last but the recipe became a firm family favourite. I always think of it as a kind of deconstructed Lemon Meringue Pie but without the pie! I think it is brilliant as just having the lemon and the meringue makes it a much lighter dessert.

Lovely Lemon Curd…

The lemon flavour in this Pavlova is provided by Lemon Curd. If you are pushed for time, you can, if you must, use shop-bought Lemon Curd. However, the Lemon Pavlova will truly be so much better if you use home-made Lemon Curd. It only takes ten minutes to make and my Easy Lemon Curd Recipe is fool-proof. Once you’ve made it, it keeps in the fridge for three weeks and can be used in lots of different ways – as a spread, as a cake filling and, of course, as a dessert ingredient. My recipe for easy Lemon Curd Ice Cream is also a great way to use Lemon Curd – home-made or shop bought!

And lovely lemon recipes..

I love the flavour of lemon in both sweet and savoury recipes. If you also love its citrus zing, you might like my sweet recipes for Lemon Drizzle Cake and Lemon Shortbread or my savoury recipe for Spiced Carrots with Honey and Lemon.

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Lemon Pavlova

Lemon Pavlova

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 6 people 1x
  • Category: Meringue
  • Method: Baking
  • Cuisine: English

Description

This easy Lemon Pavlova recipe is the perfect combination of whipped cream, zesty Lemon Curd and crisp meringue. 


Scale

Ingredients

  • 4 egg whites
  • Pinch of salt
  • 225 caster sugar
  •  teaspoon cornflour
  •  teaspoon lemon juice
  • 300 ml Lemon Curd (you can use ready-made Curd but home-made is better)
  • 300 ml double cream

Lemon Pavlova


Instructions

  1. Set your oven to 140 C/275 F/Gas Mark 1.
  2. Whisk the egg whites with salt until they form stiff peaks.
  3. Add two tablespoons of sugar and continue to whisk until combined and the mixture is thick and glossy.
  4. Fold the rest of the sugar, the cornflour and the lemon juice into the whisked egg whites.
  5. Cover a baking sheet with baking parchment or silicon paper.
  6. Spoon the egg white mixture onto the baking sheet to form a large circle or oval.
  7. Place in the oven and bake for 1 hour until the exterior of the meringue is hard to the touch.
  8. Allow to cool.
  9. When ready to serve, spoon the Lemon Curd over the top of the meringue base.
  10. Then whisk the double cream until it forms soft peaks and then spread it on top of the Lemon Curd

Lemon Pavlova


Notes

I have a foolproof recipe for Lemon Curd, which is very quick and easy to make and tastes so much better than the shop-bought version.

Keywords: lemon pavlova, lemon meringue, lemon desserts

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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Rose and Raspberry Pavlova

Rose Pavlova, Raspberry Pavlova, Rose Meringue
Pretty in pink – Rose and Raspberry Pavlova

Rose and Raspberry 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-creamThyme 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.

Rose and Raspberry Pavlova

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Raspberry Pavlova, Rose Pavlova

Raspberry and Rose Pavlova

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: for 6 people 1x
  • Category: Meringues
  • Cuisine: English

Description

Pretty and pink, this Raspberry Pavlova, has a wonderful rose-flavoured meringue base topped with whipped cream and fresh raspberries.


Scale

Ingredients

  • 4 egg whites
  • Pinch of salt
  • 225 caster sugar
  • 1 teaspoon cornflour
  • 1 teaspoon lemon juice
  • 1 teaspoon culinary rosewater
  • A few drops of red food colouring (optional)
  • 300 ml double cream
  • As many raspberries as you like!
Rose Pavlova
Rose Pavlova – pink meringue base

Instructions

  • Set your oven to 140 C/275 F/Gas Mark 1.
  • Whisk the egg whites with salt until they form stiff peaks.
  • Add two tablespoons of sugar and continue to whisk until combined and the mixture is thick and glossy.
  • Fold the rest of the sugar, the cornflour, the lemon juice, the rosewater and the food colouring (if using) into the whisked egg whites.
  • Cover a baking sheet with baking parchment or silicon paper.
  • Spoon the egg white mixture onto the baking sheet to form a large circle or oval.
  • Place in the oven and bake for 1 hour until the exterior of the meringue is hard to the touch.
  • Allow to cool.
  • When ready to serve, whisk the double cream until it forms soft peaks and then spread it on top of the meringue base.   Arrange the raspberries on top.
Rose Pavlova
Rose Pavlova – ready for raspberries!

Notes

  • If you want the Pavlova to be pink, you will need to add a little red food colouring.   This is optional – if it is not pink, it will still taste the same!

Keywords: pavlova, raspberries

Love this recipe?  You may like these too!

Pavlova with a hint of patriotism!

Rose Meringues

Meringues

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