Strawberry Pavlova

Name: Strawberry Pavlova
Prep time: 10 min
Total time: 4 h 15 min
Yield: 6 - 8 serving(s)
Ingredients: 1 3/4 c. granulated sugar, divided; 2 tbsp. cornstarch; 6 large egg whites, room temperature; 2 tsp. lemon zest, plus 2 tsp. fresh lemon juice, divided; 2 tsp. vanilla extract; 1/2 tsp. salt; 3 c. halved or quartered strawberries; 2 c. heavy whipping cream; 1/4 c. whole milk vanilla yogurt

It's topped with fluffy whipped cream and fresh strawberries!

By Josh MillerPublished: Jun 10, 2026

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the pioneer woman's strawberry pavlova recipe

Will Dickey

Yields:

6 - 8 serving(s)

Prep Time:

10 mins

Total Time:

4 hrs 15 mins

There are some fruit desserts that feel like a special occasion, and strawberry pavlova is one of them. With its crisp meringue shell, cloud-like whipped cream, and pile of juicy strawberries, it's the kind of dessert that instantly draws everyone's attention when it arrives at the table. The best part? Despite its fancy appearance, it's surprisingly simple to make.

Pavlova is all about texture. The meringue bakes low and slow until it's crisp on the outside while staying soft and marshmallow-like in the center. Once cooled, it's topped with sweetened whipped cream and fresh strawberries that have been tossed with a little sugar and lemon zest. The combination is light, bright, and perfectly balanced!

This dessert is especially delicious during strawberry season, when the berries are at their sweetest and most flavorful. Whether you're hosting a spring brunch, celebrating a birthday, or looking for a show-stopping dessert for a summer gathering, strawberry pavlova always feels festive. Make the most of in-season strawberries with these other strawberry desserts, too!

What is pavlova?

A pavlova is a meringue, but not all meringues are pavlovas! Meringues are typically crispy from top to bottom; pavlovas are traditionally crisp on the outside, but tender on the inside, kind of like a marshmallow.

Why is it called pavlova?

According to food legend, the pavlova was created by an Australian chef to celebrate the talent of Russian ballerina Anna Pavlova during her tour of Australia in the early 1900s.

What's the secret to perfect pavlova?

Like any meringue, pavlova turns out best when it's prepared on a dry day. So, if it's raining outside, it may be safer to make a strawberry cake instead. Otherwise, focus on the eggs: make sure they're room temperature, and take the time to beat them with the sugar until they're nice and shiny—when you hold a beater upside down, the tip of the mixture or "peak" should stand straight up, with no flopping.

How do you keep pavlova from cracking?

The truth is, you can't—and that's okay. Baking at a low temperature helps; so does letting it cool slowly in the oven, and being extra gentle when transferring it to the cake stand. But just like you shouldn't cry over spilled milk, don't shed a tear over cracked pavlova. That's the beauty of fluffy whipped cream and strawberries: they'll cover up any imperfections.

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Ingredients

1 3/4 cups granulated sugar, divided
2 Tbsp. cornstarch
6 large egg whites, room temperature
2 tsp. lemon zest, plus 2 tsp. fresh lemon juice, divided
2 tsp. vanilla extract
1/2 tsp. salt
3 cups halved or quartered strawberries
2 cups heavy whipping cream
1/4 cup whole milk vanilla yogurt

Directions

1. Step 1Stir together 1 1/2 cups of the sugar and the cornstarch in a medium bowl. Set aside. Beat the egg whites, lemon juice, vanilla extract, and salt using a stand mixer with a whisk attachment, or hand mixer, at medium speed until frothy, 1 to 2 minutes. Increase the mixer speed to medium-high. Add the sugar mixture gradually, a few tablespoons at a time, beating until stiff, glossy peaks form, 6 to 8 minutes.
2. Step 2Preheat the oven to 225°F. Line a rimmed baking sheet with parchment paper. Spoon the egg white mixture onto the center of the prepared pan. Spread and flatten the mixture using the back of a large spoon or a rubber spatula into a 10-inch circle in an even layer, creating a slight indentation in the center. Bake until crisp, about 2 hours and 15 minutes. Turn off the oven and let the pavlova cool on the pan in the oven, about 2 hours.
3. Step 3Stir together the strawberries, 2 tablespoons of the remaining sugar, and the lemon zest in a medium bowl. Set aside. Beat the cream and the remaining 2 tablespoons sugar at medium speed using a stand or hand mixer until soft peaks form, about 2 minutes. Gently fold in the yogurt until combined. Spread the whipped cream over the cooled pavlova and top with desired amount of strawberries.