Strawberry Pavlova

The moment you set your eyes on a Mother’s Day Strawberry Pavlova, it’s like watching a fluffy cloud morph into an edible masterpiece. The delicate meringue base, crisp on the outside and marshmallow-soft inside, cradles a colorful topping of fresh strawberries and whipped cream that dances with sweetness. You can already imagine the aroma wafting through the air like a gentle hug from mom herself, reminding you of warm afternoons spent baking together.

This delightful pavlova isn’t just a dessert it’s a celebration of love, laughter, and the promise of a fantastic flavor experience. Whether you’re serving it for Mother’s Day or simply indulging in a sweet treat on a Tuesday, this recipe will have everyone swooning. Picture this: your family gathered around the table, eyes lighting up as they dig into each luscious bite. Trust me it’s the kind of memory that sticks with you long after the last crumb has vanished.

I remember the first time I made this pavlova for my mom’s birthday her delighted reaction was priceless it was pure joy on her face.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Egg Whites: Use fresh egg whites for better volume when whipping them into stiff peaks.
• Caster Sugar: This fine sugar dissolves quickly, resulting in a smooth meringue texture.
• White Vinegar: A splash helps stabilize the meringue and adds that signature chewiness.
• Fresh Strawberries: Choose ripe, juicy strawberries for maximum flavor and sweetness.
• Heavy Cream: Whip this to soft peaks for a rich and creamy topping.
• Vanilla Extract: Adds warmth and enhances the overall flavor profile beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Meringue Base: Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper. In a clean mixing bowl, beat egg whites until frothy before gradually adding caster sugar until stiff peaks form.

Add Stabilizers: Gently fold in white vinegar along with any cornstarch if desired to help create that perfect marshmallowy center. Avoid over-mixing to keep the airiness intact.

Bake Your Pavlova: Spoon or pipe the meringue onto your prepared baking sheet into a circle about 8-10 inches wide. Bake for about 1 hour or until dry but not browned. Turn off the oven and let it cool with the door ajar.

Whip Up Some Cream: While your pavlova cools, pour heavy cream into another bowl and add vanilla extract. Whip until soft peaks form feel free to taste-test (it’s essential).

Assemble Your Masterpiece: Once cooled completely, carefully transfer your meringue to a serving plate. Spread whipped cream generously over the top and pile on those luscious strawberries.

Strongly consider garnishing with mint leaves or other berries for an extra touch of color and flavor

Now that you’ve crafted this beautiful dessert, don’t forget to take plenty of pictures You’ll want to capture those happy faces enjoying your creation after all, sharing is caring

Perfecting the Cooking Process

Begin by preheating your oven to 250°F (120°C) while you whip those egg whites into stiff peaks. This ensures a perfect meringue that bakes evenly and crisps beautifully.

Add Your Touch

Feel free to customize your pavlova Swap strawberries for seasonal fruits or add a splash of vanilla to the cream for an extra flavor kick.

Storing & Reheating

Store leftover pavlova in an airtight container at room temperature. Avoid refrigerating as the humidity will ruin its crisp texture.

Crafting this Mother’s Day Strawberry Pavlova was a delightful challenge, especially when my kids insisted on “helping” by taste-testing every ingredient along the way.

FAQ

What is the best fruit for pavlova?

While strawberries are classic, mixed berries or passionfruit also work wonderfully.

Can I make pavlova ahead of time?

Yes You can prepare the meringue a day prior and assemble just before serving.

Why did my pavlova collapse?

Over-whipping or not baking long enough can cause it to collapse, so pay attention

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Mother’s Day Strawberry Pavlova

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• Author: Clara Rosewood
• Total Time: 1 hour 20 minutes
• Yield: Serves 8

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Description

Mother’s Day Strawberry Pavlova is the ultimate dessert that combines a light, airy meringue with luscious strawberries and whipped cream. This show-stopping treat not only delights the palate but also adds a touch of elegance to any gathering. Perfect for celebrating special occasions or simply indulging on a Tuesday, this pavlova will create lasting memories with every delicious bite.

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Ingredients

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• 4 large egg whites
• 1 cup caster sugar (200g)
• 1 tsp white vinegar
• 2 cups fresh strawberries, hulled and sliced
• 1 cup heavy cream (240ml)
• 1 tsp vanilla extract

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Instructions

1. Preheat the oven to 275°F (135°C). Line a baking sheet with parchment paper.
2. In a clean mixing bowl, beat the egg whites until frothy. Gradually add caster sugar until stiff peaks form.
3. Gently fold in white vinegar and cornstarch if desired. Avoid over-mixing.
4. Spoon or pipe the meringue onto the prepared baking sheet into an 8-10 inch circle. Bake for 1 hour or until dry but not browned. Turn off the oven and let cool with the door ajar.
5. While cooling, whip heavy cream with vanilla extract until soft peaks form.
6. Once cooled completely, transfer the meringue to a serving plate, spread whipped cream on top, and add sliced strawberries.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Australian

Nutrition

• Serving Size: 1 slice (150g)
• Calories: 263
• Sugar: 21g
• Sodium: 15mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 63mg