Strawberry pavlova recipe perfect for Mothers day!
Crunchy on the outside, chewy in the middle, and topped with creamy sweetness, this candy-pink strawberry pavlova is a dessert truly fit for a princess. Light and elegant, the crisp meringue shell gives way to a soft, marshmallow-like centre, perfectly balanced by smooth whipped cream and juicy strawberries. The beautiful pastel pink colour makes it look just as magical as it tastes, turning a simple dessert into a show-stopping treat that feels extra special.
Even better, it’s surprisingly easy to make. The pavlova takes less than 30 minutes to prepare, making it a stress-free recipe that anyone can tackle, even if you’re new to baking. Once it’s ready for the oven, it slowly bakes to perfection in around 1 to 1 hour 30 minutes, giving the meringue time to develop its signature crisp shell and soft centre.
This recipe serves four people, making it the perfect size for a small family celebration or a cosy dessert after dinner. Whether you’re sharing it at the table or presenting it as a surprise, it’s guaranteed to impress.
With its delicate colour, sweet strawberry flavour, and light, airy texture, this pavlova is the perfect recipe to surprise your mum on Mother’s Day. Homemade desserts always feel more meaningful, and this one looks beautiful enough to feel like a thoughtful gift. Serve it with extra strawberries on top and maybe a dusting of icing sugar, and you’ll have a stunning dessert that shows just how much you care!
Strawberry pavlova recipe- ingredient list!
Here is the list of ingredients you need to make this strawberry pavlova burst with flavour to make your mums day and make her mouth water! Or if this is just a sweet treat for yourself, make you fall in love with this delicious dessert!
Ingredient list for the meringues-
300g/10½oz of caster sugar and six free-range egg whites
Sherry vinegar (1 tsp)
One drop of food colouring in pink
Orange liqueur, 1 tablespoon
Ingredient list for the pavloa filling-
Whipping cream (250 ml/9 fl oz) until firm peaks form when the whisk is removed
One split vanilla pod with only seeds; 75g/2½oz of sifted icing sugar; and 450g/1lb of cleaned, hulled, and halved strawberries
Ingredients for the strawberry sauce-
100g/3½oz caster sugar and 100ml/3½fl oz water
250g/9oz of strawberries
Strawberry pavloa recipe- step by step instruction guide!
Step 1
Preheat the oven to 180°C / 360°F / Gas Mark 4, allowing it to fully heat up before you place the pavlova inside. Starting with a properly preheated oven helps the meringue begin cooking evenly, forming the crisp outer shell that pavlova is famous for while keeping the inside soft and chewy. While the oven warms up, you can begin preparing the meringue mixture and lining your baking tray so everything is ready to go once the oven reaches temperature.
Step 2
Whisk the egg whites in a large, clean bowl until they become thick and glossy and stiff peaks form when the whisk is lifted out. This means the egg whites should hold their shape without collapsing, creating the light and airy base that gives pavlova its delicate texture. Next, begin adding the sugar one tablespoon at a time, whisking continuously between each addition. This slow process helps the sugar dissolve properly and ensures the meringue becomes smooth, shiny, and stable. Keep whisking until all the sugar is fully incorporated and the mixture once again forms firm, stiff peaks when the whisk is removed. At this stage, the meringue should look thick, glossy, and hold its shape well, ready to be shaped and baked into a perfectly crisp yet chewy pavlova base.
Step 3
Gently fold in the vinegar, pink food colouring and orange liqueur using a spatula or large metal spoon. Be careful not to overmix at this stage-use slow, light movements to keep as much air in the meringue as possible. The vinegar helps stabilise the meringue and keeps the centre soft and chewy, while the pink food colouring gives the pavlova its beautiful candy-pink shade. The orange liqueur adds a subtle hint of flavour that pairs wonderfully with the sweetness of the meringue and the freshness of the strawberries.
Step 4
Once everything is evenly combined, divide the meringue mixture into two equal portions. Spoon each portion onto separate baking trays lined with baking parchment, spreading them out into neat round shapes. Use the back of the spoon to gently shape the meringue, creating slightly raised edges and a small dip in the centre where the cream and strawberries will later sit. This will help hold the toppings in place once the pavlova is baked and assembled.
Step 5
After transferring to the oven, lower the temperature to 150C/300F/Gas 2. Bake the meringue for approximately sixty minutes. The end product should have a chewy center and a crisp exterior.
Step 6
For the filling, whisk the cream in a bowl together with the vanilla seeds and sugar until the mixture thickens and stiff peaks form when the whisk is lifted out. The cream should be smooth, light and fluffy, holding its shape while still looking soft and creamy. The vanilla seeds add a delicate flavour and tiny specks throughout the cream. You can keep the empty vanilla pod to use in another dish, such as flavouring sugar, custard, or a warm drink. Once the meringues have completely cooled after baking, spoon equal amounts of the whipped cream mixture onto both of the cooked meringues. Spread it gently across the surface, allowing the cream to settle into the slight dip in the centre of each meringue. This creamy layer adds richness and balances the crisp, chewy texture of the pavlova, creating the perfect base for the fresh strawberry topping.
Step 7
Top the two cream-covered meringues with equal halves of the strawberries. To make the sauce, put the water and sugar in a skillet over medium heat and bring it to a boil. Boil until the liquid turns into a thick syrup, about 12 to 15 minutes.
Step 8
Remove the pan from the heat, add the strawberries and leave them in the warm syrup for 10 minutes to soften and release their juices. Transfer the strawberries and syrup to a food processor and blend until smooth, then pass through a sieve. Place the sauce in the fridge to chill until ready to serve.
To serve, cut each pavlova in half and place onto plates. Spoon the chilled strawberry sauce over the top and serve.