Fresh Strawberry Pavlova With Strawberry Coulis

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5 from 4 votes
14 Comments

This strawberry pavlova is all about fresh strawberries. It’s topped with a tangy strawberry coulis and unsweetened Chantilly cream for balance. It’s got that crisp shell and soft marshmallow center pavlovas are famous for. And that tart sauce perfectly cuts through the sweetness of the pavlova. It’s rich, light and makes a pretty amazing summer dessert option.

A close up show of a snow white baked meringue with fresh strawberries and cream on top

Hey team, Nick here. If you’ve ever had a pavlova before, then you know how unapologetically sweet they are. I can handle sweet, but what I love most about this version is the strawberry coulis on top which balances out the sweet.

The silky smooth sauce uses loads of fresh strawberries with just a touch of sugar so what you’re left with is a burst of tart strawberry that cuts through the sweetness.

Then there’s the vanilla bean infused Chantilly cream, which is light and fluffy. It’s not sweetened at all, so it adds a rich creaminess without overpowering anything. I think it goes perfectly with the soft marshmallow center, which is honestly my favorite part of a pav, and it contrasts so well with the crisp shell.

I went through 30 rounds of testing to get this pavlova right and I wrote all about it in my troubleshooting post. Check it out if you want to go on a deep dive. I was aiming for a pavlova that wouldn’t sink or collapse when the toppings are added. Cracks are ok in by my books.

Related If you’re after more strawberry desserts, my Strawberry Cheesecake Bars are creamy, easy to make, and packed with fresh strawberries too.

This is my go-to pavlova recipe

My pavlova recipe uses the simple French meringue method. I like it for its simplicity because it’s just egg whites whipped with sugar until it’s thick and glossy. The meringue has a little cream of tartar for stability, a good hit of vanilla bean paste and corn starch to give you that marshmallow meringue in the centre.

That texture is what makes it special. Using the exact right amount of sugar (no you can reduce it, I tried!) gives you that crispy crust that holds everything together. That, and the way that the meringue is shaped before baking. Like I said, I tested it 30 times, and part of that was finding the right shape. Turns out those ridges aren’t just for looks. They act as columns that help hold everything up to prevent it from collapsing.

Related This recipe is based on my Classic Pavlova recipe, and I’ve included all the step-by-step photos in that post if you want to follow along.

Why I Love This Strawberry Sauce

The whole recipe is about using fresh strawberries because it’s the best way to get that fresh tart flavor. One of the ways I infuse this dessert with that berry flavor is with my Smooth Strawberry Sauce. It comes together with just 3 simple ingredients, one of them being just a hint of sugar. I didn’t want it to be too sweet. And its super smooth too!

TIP: Make the coulis ahead of time. I like chilling it in the fridge because it thickens it slightly so it doesn’t just pool at the bottom of your pav.

Bringing It All Together

One of my favorite parts is what happens right before decorating. I trim a little hole in the top of the pav to help the toppings sit lower. It stops the cream and strawberries from weighing down the crust too much and keeps it from collapsing. From there, it all comes together easily. I spoon in the cream, drizzle over the sauce, and finish with fresh strawberries.

TIP: Try to decorate your strawberry pavlova no more than an hour before serving. The acidity in the sauce will start to break down the meringue shell if it sits too long.  

These tips will give you the perfect pavlova

  • Use cold eggs – It’s easier to separate your eggs when they’re fridge cold. Just let them rest a little so they can come to room temperature before you whip them.
  • Weigh your egg whites – Even in the same carton of eggs, egg sizes vary, so I like to weigh my egg whites to make sure I get the same result every time
  • In fact, weigh all your ingredients – That will take the guess work out of making sure your meringue is going to do the job it needs to do which is to whip up perfectly!
  • Don’t rush adding the sugar – Add the sugar slowly while whipping on medium speed. It gives the sugar a chance to dissolve properly so you get a nice thick glossy meringue.
  • Add cream of tartar for stability – My recipe uses cream of tartar to help stabilize the meringue, so it whips up better. It also helps break through the egg flavor.
  • Shaping your meringue matters – I like using an offset spatula to help give the meringue ridges before it bakes and a wider base at the bottom than on the top to help it bake up nice and strong. That will prevent it from collapsing.
  • Create a dip before baking – Pavlovas want to bake up with a dome on top. If you create a shallow dip in the center before baking, you’ll end up with a nice even top.

A Quick Baking Guide

If you’re new to baking or just want to brush up on the basics, these guides are a great place to start!

  1. Tools and Equipment I Use as a Home Baker (and Love)
  2. Why is this recipe in grams? – why you’ll never go back to cups again!
  3. Commonly asked questions in the community
  4. How to properly soften butter
  5. Get to know your home oven for better baking results

Loved the recipe? Let me know!

If you enjoyed this recipe, leave a star rating and comment below. It helps others find the recipe and keeps the baking community growing. Tag me on Instagram so I can see your version too!

Square image front on shot for a baked meringue topped with fresh strawberries and sauce

Fresh Strawberry Pavlova With Strawberry Coulis

This strawberry pavlova is all about fresh strawberries. It’s topped with a tangy strawberry coulis and unsweetened Chantilly cream for balance.

Serves 12

5 from 4 votes
Print Recipe Pin Recipe
Prep: 30 minutes
Cook: 1 hour 40 minutes
Total: 2 hours 10 minutes
Course: Dessert
Cuisine: New Zealand
Calories: 256kcal

Ingredients

Pavlova

  • 5 g white vinegar, to clean bowl
  • 180 g egg whites, cold straight from the fridge (see notes)
  • 1/4 tsp cream of tartare, (or 1 tsp / 5ml white vinegar)
  • 210 g caster sugar, superfine sugar
  • 8 g corn flour/cornstarch, sifted
  • 1 tsp vanilla extract, non alcoholic. I used vanilla bean paste.

Chantilly Cream

  • 250 g heavy cream, cold (see notes)
  • 40 g powdered sugar, sifted (see notes)
  • 1 tbsp vanilla bean paste or vanilla extract, see notes
  • 250 g mascarpone, cold (see notes)

Decorations



Instructions

Pavlova

  • Preparing your oven – Preheat your oven to 120C / 250F (fan off), 100C / 210F (fan on). Make sure your baking rack is in the middle of the oven.
  • To prepare your baking tray – Line a half sheet or large baking tray with baking paper, cutting it to the exact same size. Get a plate or bowl that is 20cm / 8-inches in size and use a pen or marker to trace a circle. Turn the baking paper over. Set aside.
  • To clean your mixing bowl – Add the 5g of white vinegar or lemon juice to a large, glass or metal mixing bowl and wipe down the inside using a paper towel. A clean bowl free of any fat residue will help your meringue to whip up properly.
  • To separate your eggs – Separate the eggs one by one in a small bowl, adding them to the large mixing bowl as you crack each one. The key here is to not get any egg yolks in the whites, even a speck can prevent your egg whites from whipping up.
  • Froth up your egg whites – Once you have the correct amount of eggs in your large mixing bowl (180g), add the cream of tartar or white vinegar. Use an electric hand mixer to beat on medium speed until the egg whites are frothy.
  • To make the meringue – Turn the speed up to high and begin gradually adding your caster sugar, 1 tbsp at a time, waiting about 15 seconds between each addition. All up, it should take 5 minutes to add all your sugar. Once it’s all in there, continue beating on high speed for 5 minutes. The meringue will be thick and glossy and you won’t be able to feel any sugar granules when rubbed between two fingers.
  • To finish your meringue – sift in the corn starch and add the vanilla extract. Use a spatula to very gently fold them through the meringue. Your meringue is thick, glossy and finished!
  • To finish prepping your baking tray – dip your finger in the meringue and dab the corner of your baking tray with it. Stick the baking paper to the baking tray (marker side facing down).
  • To shape your pavlova – add half the meringue to the baking tray, using the circle you drew as a guide. Gently spread out using a spoon or offset spatula. Get it as evenly flat as you can.
  • Finish shaping – Add the remaining meringue and use the spatula or spoon to shape into a tall disc. Flat sides and evenly flat top. Get your sides slightly sloping. Get it as neat as you can without overworking it as you could risk deflating the meringue.
  • To Bake – your pav is ready to go in the oven! Bake in the middle rack for 90 minutes. Do not open the door at any point during the baking time or cooling time. Once baked, leave in the oven to cool completely. Overnight is best!

Chantilly Cream

  • Prepare mascarpone cheese – Add the mascarpone to a large mixing bowl (glass or metal) and use a spatula to stir and break up as some brands can be firmer than others. This helps break it up a little to prevent lumps in your whipped cream.
  • Whip remaining ingredients – Add the cold heavy cream, powdered sugar and vanilla to the mascarpone. Use an electric hand mixer fitted with beaters, or a stand mixer fitted with a whisk attachment to whip on medium high speed until you reach stiff peaks. This usually takes about 3 – 4 minutes to achieve and looks stiff enough to hold its shape but still appears smooth. What you’re looking for is a smooth but stiff whipped cream, not one that looks split. If it looks split or separated, congratulations, you’re on your way to making butter and you’ll need to start again.

To Finish

  • You want to decorate and finish your pavlova no longer than an hour before serving. The cream needs to be kept cold right up until serving. Very gently spoon your cream on top of the pavlova and spread evenly on top. Drizzle with strawberry sauce and top with freshly sliced strawberries.

Notes

For a full list of tips and tricks check out my classic pavlova recipe. It’s got all the step-by-step photos in it.
Eggs – egg sizes vary depending on country or brand marketing so it’s important to weigh out your egg whites using kitchen scales for the very best, consistent results. For this recipe you want to buy freshly bought eggs, meaning eggs you just bought from the store. Not eggs that have been resting in your fridge for weeks. You also don’t want to use freshly laid eggs for this recipe as they take longer to whip up.
Cream – make sure you use cream labelled heavy cream for this recipe. Whipping cream will work but won’t be as stiff as heavy cream. Low fat cream will not work.
Powdered sugar – I don’t like my cream too sweet, but if you like yours on the sweeter side you can use up to 1/2 cup. Make sure you sift it!
Mascarpone – is an Italian cheese that is similar in flavor to sour cream, but more creamy and less sour. Opt in for a better brand one as they tend to be thicker and make sure it’s cold straight out of the fridge! Make sure you give your mascarpone cheese a mix before using. Some brands are soft, some are firm and can cause your Chantilly cream to go lumpy.
Vanilla – I have a great recipe for Vanilla extract here on the blog which is alcohol based. It can be used for most recipes. However, I would advise against using it for whipped creams (yes, even stabilized ones like this one) or meringues as it can muck around with the air whipped in the mixtures. Instead use a syrup based vanilla extract. I find vanilla bean paste is best.
Chantilly Cream Storage – My Chantilly cream can be made up to three days in advance and can be stored in an airtight container, in the fridge. Do not stir before using if you’re making it ahead of time!
Pavlova Storage – Store the undecorated pavlova in an airtight container at room temperature for up to 1 day. Top with cream and fruit just before serving.
Humidity – Pavlova is sensitive to humidity which can make the meringue weep. Avoid making pavlova on very humid days or store in a dry, airtight container.
Strawberry Sauce – I have a great strawberry sauce recipe that uses fresh strawberries. It isn’t overly sweet which makes it a perfect pairing for a sweet pavlova like this.
Strawberries – make sure you wash and dry your strawberries well before adding on top of your pavlova.
Nutrition – is an approximate and is based on per slice. This recipe serves about 12 people.
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.

Nutrition

Calories : 256kcal
Carbonhydrates: 24g
Protein: 3g
Fat: 7g
Saturated Fat: 5g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 2g
Cholesterol: 27mg
Sodium: 44mg
Potassium : 137mg
Fiber: 1g
Sugar : 23g
Vitamin A: 295IU
Vitamin C: 15mg
Calcium: 22mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

14 comments

Random August 17, 2021 - 1:09 am

You haven’t got baking instructions

Reply
Nick Makrides August 17, 2021 - 4:13 am

Just added them, sorry for them being missing! N x

Reply
Zoe August 17, 2021 - 1:17 am

Hello there. I was wondering how long to cook the pavlova for in the oven? I can’t seem to find the baking instructions.

Thank you!

Reply
Nick Makrides August 17, 2021 - 4:13 am

Hi Zoe! Just added these to the recipe. Sorry about the missing steps! N x

Reply
Zoe August 18, 2021 - 6:36 am

Thank you so much! Can’t wait to bake it for my family!

Reply
Nick Makrides September 19, 2021 - 3:27 am

Yay! N x

Reply
Rhonda Dove August 17, 2021 - 2:02 am

It looks amazing Nick. I couldn’t find in your instructions how long to cook the pav for!

Reply
Nick Makrides August 17, 2021 - 4:13 am

Thanks Rhonda! Just added them to the recipe. Sorry about the missing steps! N x

Reply
Andrea August 17, 2021 - 3:30 am

The baking instructions are incomplete. What do we do with the mixture after the cornflour is added? How long do we cook it for?

Reply
Nick Makrides August 17, 2021 - 4:12 am

Sorry about that Andrea! Just fixed it! N x

Reply
Leah September 16, 2021 - 7:22 am

5 stars
Thank you for sharing this one with us! I recently tried an individual Pavlova at a favorite bakery here in the US and I’ve been thinking about it since! After speaking with the owner, (who is originally from the UK) she said it’s not something she makes often (and only in the summer! 🙁 I immediately remembered you posted this beautiful STRAWBERRY pavlova! Yay! I was super excited to try your recipe, super easy to follow and I got to share with my hubby this time too! The first pavlova I tried never made it home.. oops! Haha! Big thanks for sharing your talent with us- you make me look like super mom! We appreciate you! Xo, Leah

Reply
Nick Makrides September 19, 2021 - 12:21 am

Aww, Leah I’m so glad to hear that you tried my recipe and enjoyed it! Isn’t it so yum?! N x

Reply
Elsa July 8, 2025 - 9:00 am

5 stars
Well Nick, thank you for your dedication because I made this pavlova yesterday and it was amazing. The texture in particular, kind of moussy and extremely light. My husband who’s not the fondest of dessert really liked it ! Every other guest as well. It was my first time eating pav, and I’ll be doing it again now. The strawberry sauce was really apreciated too !

Reply
Nick Makrides July 9, 2025 - 4:56 am

This has honestly made my day Elsa. Little bit teary. I worked so hard on this recipe so your comment and feedback is a huge payoff for me. Thanks so much for taking the time to write it and let me know how much you loved it. Especially your husband! N x

Reply
5 from 4 votes (2 ratings without comment)

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