Pavlova with Strawberries Recipe – Pavlova-n Response

Pavlova with Fresh Strawberries

This feature is sponsored by KitchenAid, who isn’t telling us how or what to write. They’re just letting us play every day in the TasteSpotting kitchen with a stand mixer and a full suite of stand mixer attachments.

If we were real psychologists, we would only have to ring a bell to get you to start drooling, not write out an entire paragraph about farmers’ market fresh strawberries tossed with just enough sugar to tease the juice from their ripe flesh into a sticky sweet puddle of balsamic love atop a featherlight meringue with an airy-crisp outside and marshmallow-soft inside, known as…



Fresh Strawberries at the Farmers’ Market (Santa Monica, to be exact):

Farmers Market Fresh Spring Strawberries

Eggs, Separated:

Egg Yolks, Beating Egg Whites

Baked Meringue:

Meringue - Baked

Pavlova, Piled High with Strawberries:


Pavlova, Whole

Pavlova with Strawberries

Pavlova Ingredients:

4 large egg whites (we’ll give you some ideas for what to do with the yolks…)
1 cup superfine sugar
1 teaspoon vinegar
½ tablespoon cornstarch

2 pounds fresh strawberries
2 tablespoons sugar
2 tablespoons balsamic vinegar

Whipped cream, chocolate sauce, and mint as garnish, optional

Pavlova Directions:

Preheat oven to 250 degrees and place rack in center of oven.

On a sheet of parchment paper, draw an 8″ diameter circle. Turn the parchment paper over and place on baking sheet.

Beat the egg whites in stand mixer on medium-high speed until they hold soft peaks. Slowly add sugar while continuing to beat until egg whites hold stiff peaks.

Sprinkle the vinegar and cornstarch over egg whites (now meringue), and fold in with spatula.

With a spatula, spread the meringue onto the parchment paper inside the circle. Smooth edges and make sure that edges are slightly higher (to hold topping after baking).

Bake meringue for 1 hour 15 minutes. Turn the oven off, leave the door slightly open, and let the meringue cool completely in the oven, at least 2 hours, or overnight.

About an hour before serving, wash, hull, and slice strawberries about ½” thick. In a large bowl, toss strawberries with sugar and balsamic vinegar. Cover and refrigerate until ready to serve.

When ready to serve, place pavlova on serving plate. Pile strawberries onto pavlova. Garnish with whipped cream, chocolate sauce, or mint if desired (for us, garnish is almost never desired – we’re simple).

Serves 6 to 8.

Products We Used to Make Strawberry Pavlova:

More Pavlovas on TasteSpotting:

  • Chocolate Pavlova Nigella Lawson
  • Strawberry Pavlova with White Chocolate Mousse
  • Pavlova with Key Lime Curd and Blackberries
  • Berries and Cream Pavlova
  • Pavlova with Blueberries and Passionfruit
  • Pavlova with Milk Chocolate and Berries
  • Pavlova with Lemon Curd and Fresh Fruit
  • Brown Sugar Pavlovas with Rhubarb Curd and Strawberries
  • Balsamic Strawberry Pavlovas
  • Banana Passionfruit Pavlovas
  • Strawberry Pavlovas
  • Pecan Coconut Pavlova with Lemon Cream
  • Michigan Berry Sorbets in Mini Pavlovas
  • Mini Pavlovas wtih Creme Patisserie and Strawberries
  • Cranberry Curd Pavlova
  • Brown Sugar Pavlova with Banana Rum Syrup
  • Pavlova with Fresh Fruit
  • Chocolate Pavlova with Candied Kumquats
  • Fig Ginger Syrup Crushed Pistachio Pavlova
  • Vanilla Ginger Pavlova

by Sarah J. Gim on May 6, 2010 · 3 comments

{ 3 comments… read them below or add one }

catty May 18, 2010 at 6:54 am

*gasP* you have no idea how much I LOVE pavlova. like.. serious obsesssion. I once had an extra-large pavlova.. i cut out a quarter, took it to the couch and quietly ate that. Then I went back and cut out another quarter. Ate that. Then I thought f*** it, what difference is it going to make and took the remaining half. and because I didnt have a plate large enough.. i ate it from the BOX. *sigh*



Mary June 11, 2010 at 8:48 am

YUM! I love pavlova… your pictures are amazing. It’s breakfast time and all I want to do is eat that pavlova and those beautiful ripe strawberries!

Delightful Bitefuls


Ellie @ Kitchen Wench June 24, 2010 at 4:11 pm

As an Aussie, I’m a little sad to see a pav served without the whipped cream which is meant to go between the meringue and the fruit :( Gorgeous as it is, it’s the fruit/soft meringue/cream combo that makes a true pav!


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