Strawberry Pavlova Recipe
Strawberry Pavlova Recipe photo by Taste of Home
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Strawberry Pavlova Recipe

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I eat lots of fruits, and this recipe showcasing strawberries is a favorite. It's an impressive dessert that never fails. —Mary Pead, Ocala, Florida
TOTAL TIME: Prep: 15 min. + standing Bake: 45 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + standing Bake: 45 min.
MAKES: 12 servings


  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1-1/4 cups plus 2 tablespoons sugar, divided
  • 2 teaspoons cornstarch
  • 1 teaspoon lemon juice
  • 1/2 to 1 teaspoon almond extract
  • 2 cups heavy whipping cream
  • 1 quart fresh strawberries, sliced

Nutritional Facts

1 piece: 248 calories, 15g fat (9g saturated fat), 54mg cholesterol, 34mg sodium, 28g carbohydrate (26g sugars, 1g fiber), 2g protein .


  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites on medium speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add 1-1/4 cups sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Sprinkle cornstarch over egg white mixture; fold in. Fold in lemon juice and extract.
  2. Coat a 14-in. pizza pan with cooking spray. Spoon meringue onto pan, forming a 12-in. heart; build up edges slightly. Bake at 250° for 45-55 minutes or until crisp. Cool on pan on a wire rack.
  3. In a bowl, beat cream until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form. Spoon over meringue; arrange strawberries over top. Serve immediately. Yield: 12 servings.
Originally published as Strawberry Pavlova in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p191

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DragonSlayersRosebud 221095
Reviewed Feb. 22, 2015

"First time to make pavolas. Eye and tastebud appealing appealing. I skipped the strawberries and added chocolate frozen yogart and fresh rasberries for a delightful Valentine's dessert."

Berniee2000 54951
Reviewed Oct. 21, 2008

"I made this for our company Valentine's Day bakeoff and won!

It not only looked good, but it tasted great as well!"

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