Strawberry Pavlova Recipe: Crispy Shell, Marshmallow Center

This easy strawberry pavlova has a crisp meringue shell, a soft marshmallow-like center, and a bright fresh strawberry topping — and the base needs only three core ingredients.

If you want a show-stopping dessert that’s surprisingly simple, this individual Strawberry Pavlova recipe is perfect. Inspired by a cooking segment on Mary Berg’s “Mary Makes It Easy,” these single-serving pavlovas pair a delicate meringue with lightly sweetened whipped cream and seasonal strawberries. They take very little active time to prepare, though they require a long, slow cool down in the oven to achieve the classic crisp exterior and soft interior. Serve them assembled just before dessert for the best texture.

Why you’ll love this Strawberry Pavlova

Fast to prepare: The meringue mixture takes only minutes to whisk and shape.

Minimal ingredients: The pavlovas themselves rely on just egg whites, white sugar, and cornstarch (plus a pinch of salt and a touch of vanilla).

Versatile toppings: Use fresh strawberries, a simple strawberry sauce, whipped cream, or other seasonal fruit and sauces to vary the flavor and presentation.

How I found this recipe

I wanted a dessert that felt special but wasn’t overly heavy on sugar. While watching a segment of Mary Berg’s show, I saw an individual pavlova recipe and realized it would be the perfect light, elegant finish to a dinner party. I adapted the approach into these individual portions that are ideal for entertaining.

What is pavlova?

Pavlova is a light dessert named after a famous ballerina. It’s essentially a meringue that’s baked on its own and cooled slowly so the exterior becomes crisp while the inside stays soft and marshmallowy. The addition of cornstarch to the sugar helps create that tender interior, distinguishing pavlova from standard meringue, which is usually crisp throughout.

Individual Strawberry Pavlovas

Yield: 4 individual pavlovas.

Prep time: 10 minutes. Cook time: 1 hour. Additional cooling time: 6–8 hours (no oven opening). Total active time: about 25 minutes; total elapsed time includes cooling.

These individual pavlovas are elegant and simple: just a light meringue base, unsweetened or lightly sweetened whipped cream, and fresh strawberries or a strawberry sauce. Bake and let them cool fully in the oven to avoid cracks and to keep the centers soft.

Ingredients

• 1/2 cup white sugar
• 1/2 teaspoon cornstarch
• 2 egg whites
• 1/4 teaspoon kosher salt
• 1/2 teaspoon vanilla
• 1 cup whipping cream
• Fresh strawberries or prepared strawberry sauce for topping

Instructions

1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together the white sugar and cornstarch until well combined with no lumps.
3. Separate the egg whites from the yolks, ensuring no yolk contaminates the whites. Place the whites in a clean, dry mixing bowl and add the salt.
4. Using a stand mixer or electric beaters, beat the egg whites until frothy. Gradually add the sugar–cornstarch mixture, about 1 tablespoon at a time, slowing the mixer briefly with each addition so the sugar is incorporated smoothly. Add vanilla and continue beating until the meringue is glossy and holds a stiff peak. Take care not to overbeat.
5. Use a spatula to drop the meringue onto the prepared baking sheet in four rustic rounds, making a slight depression in the center of each to form a small “bowl” for the topping.
6. Bake at 250°F for 60 minutes. Do not open the oven while they bake. After 60 minutes, turn off the oven and leave the pavlovas inside to cool completely—about 6–8 hours or overnight. This slow cooling prevents cracking and weeping.

Assembling the pavlovas

The dessert has three parts: the pavlova shells, whipped cream, and a strawberry topping (fresh berries or a quick sauce). Prepare the pavlovas ahead: bake and cool them the day before, store in a lidded container at room temperature, and refrigerate fillings until ready to serve.

1. Place an individual pavlova on a dessert plate.
2. Spoon or pipe whipped cream into the center.
3. Top with strawberry sauce or macerated sliced strawberries and garnish with a whole berry.

Tip: To whip cream faster, chill the mixing bowl and whisk in the freezer for 10–15 minutes before whipping. I prefer lightly flavored whipped cream with just a little vanilla and no extra sugar to balance the sweet pavlova.

Nutrition (per serving)

Calories: 346 • Total Fat: 22g • Saturated Fat: 14g • Cholesterol: 67mg • Sodium: 123mg • Carbohydrates: 36g • Sugar: 35g • Protein: 4g

Step-by-step tips and images

Pro tip

• Make sure your mixing bowl and beaters are completely clean and free of grease or detergent residue. Wiping them with a little white vinegar on a paper towel before starting can help the egg whites beat up properly.

FAQs

Other strawberry ideas

• Strawberry bread — a moist quick bread studded with fresh strawberries.
• Strawberry jello pie — a nostalgic, cool summer treat.
• Buttermilk strawberry muffins — tender muffins with pieces of fresh fruit.
• Vanilla strawberry cake — a family-favorite birthday cake topped with strawberries.

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