A picture of a pavlova with strawberries sitting on top of a pink table.

Make the most of local seasonal strawberries by making this delicious Strawberry Pavlova recipe.


  • 4 large egg whites at room temperature
  • 250g caster sugar
  • 2 teaspoons cornflour
  • 1 tsp white wine vinegar
  • 1 tsp vanilla extract
  • Small pinch salt

To Fill:
350 ml double cream, whipped with 1 dessertspoon of icing sugar

Seasonal fruit, strawberries, raspberries or blueberries in summer, mango, passion fruit or poached pears in winter



  1. Preheat oven to 160C / 140C fan
  2. Line a tray with baking paper and draw a 20-23cm circle on the paper.
  3. Using a food mixer (make sure it is spotlessly clean and dry) or a hand-held whisk, whisk the egg whites with a pinch of salt until stiff peaks. But don’t over whisk.
  4. Then whisk in the sugar one third at a time and beat until the meringue is stiff and shiny. This can take at least 5 minutes.
  5. Sift in the cornflour, add the vinegar and vanilla and fold all in gently.
  6. Spoon onto the tray and spread into a circle. Keep the mix high, it will spread a lot.
  7. Place in the oven and immediately reduce the temperature to 140C / 120C fan

Cook for 1 ¼ – 1 ½ hours.

Turn the oven off and leave to cool in the oven. It should lift easily off the paper when cooked.

When cold, transfer to a plate and top with the cream and fruit.



Unfilled Pavlova will keep well for a few days in an airtight container.

Note – 1 egg white is equivalent to 1 fluid oz

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