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Strawberry Pavlova – game, set & match!

Strawberry Pavlova

Everyone’s a winner when you serve up this celebration of Strawberries & Cream.  This simple pavlova recipe is quick and easy to make, looks spectacular and tastes even better. 

Using golden caster sugar instead of white sugar gives an indulgent caramel flavour to the meringue – but if you prefer yours as sparkling white as Rafa Nadal’s Wimbledon tennis outfit, feel free to substitute for white caster sugar.   Perfect when entertaining, as you bake the meringue the day before and simply top with cream and fruit – and you are ready to smash it out of the park!



You will need

  • 4 Egg whites
  • 225g Golden Caster Sugar
  • 1tsp cornflour
  • 1tps white wine vinegar
  • ½ vanilla pod (or ½ tspn of good quality Vanilla Extract)
  • 284ml Carton of Double Cream
  • Zest of 1 lemon
  • 450g strawberries – or whatever fruit you fancy
  • 1tbsp icing Sugar



Preheat your oven to 180°C/fan 160°C/gas mark 4


Cover a flat baking sheet with a silicone baking mat, or sheet of baking parchment.


Whisk the egg whites with an electric hand mixer or in your trusty stand mixer until they just form stiff, shiny peaks.    Gradually add the sugar a couple of tablespoons at a time, whisking really well between each addition.  Once all the sugar is added, continue whisking for 3-4 minutes or until the meringue is stiff and glossy, and stands up in peaks, then whisk in the cornflour and vinegar.


Spoon the mixture onto the prepared baking sheet and gently shape into a large circle, approximately 20cm diameter, using the back of a silicone spoon or a palette knife. (Top Tip: Silicone baking mats often have circles printed on them to help you get a nice round shape)


Put it in the oven, then immediately turn the temperature down to 120C/fan 100C/gas ½ and cook for 1 ½ hours.   Turn off the oven and leave the meringue inside until completely cold – this is perfect to just leave overnight.


To Serve:

When ready to serve, carefully peel off the silicone baking mat or parchment and place the meringue on your serving plate or board.  Don’t worry if it cracks – that’s all part of the charm!


Gently whip the double cream, vanilla and lemon zest using your electric hand mixer or stand mixer until lusciously soft – but be careful not to overwhisk it.


Gently spread the whipped cream over the meringue base, and sprinkle your fresh washed, hulled and sliced  strawberries all over the top, then sprinkle with a little icing sugar. 


(Top Tip:  The Chef’n StemGem if a fabulous little gadget that lets you hull and de-stem strawberries in seconds)


Looking for the perfect final touch to totally ace it?  How about a gorgeous serving platter or cake stand, or a little golden sprinkle of edible gold glitter or sparklers?


Or if Strawberries aren’t your thing, how about a Banana & Caramel Pavlova?  Simply substitute the Strawberries for sliced bananas and add a drizzle of caramel sauce when serving.


Posted: 29 Jun 2017

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