Strawberry Pavlova

Gluten-Free Strawberry Pavlova Recipe

I have several pavlova recipes on this site – it is probably my favorite naturally gluten free dessert and the first one I learned to make when I went gluten free many moons ago. I noticed when looking at my own recipes that I vary the technique from time to time, all with good results but I decided to try to nail down what makes a “perfect” pavlova.

First of all, let’s start at the beginning – what is pavlova? A popular dessert in both Australia and New Zealand, this delicious dessert is a texture lover’s dream come true. Made from whipped egg whites baked in a coolish oven, you wind up with crunchy edges and marshmallow-like innards.

Basically, a pavlova consists of an egg white base, whipped cream, and a fruit topping. I also like to add a sprinkling of chopped nuts occasionally for some additional crunch.

To make the base you need five things, the best egg whites (I always use Nature’s Yoke pastured eggs), sugar or a sugar substitute, acid in the form of cream of tartar or vinegar, corn starch, and pure vanilla extract.

This Strawberry Pavlova is a very basic recipe that you can expand on and make your own! Try different fruits, add lemon, lime, or orange curd, throw some chocolate in there or chopped nuts. Do as the Aussies do and add passionfruit over everything.

Strawberry Pavlova Recipe

5 from 2 votes
Strawberry Pavlova
Strawberry Pavlova
Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
 
Course: Dessert
Cuisine: Australian/New Zealand
Servings: 8 servings
Calories: 249 kcal
Author: Carol Kicinski
Ingredients
  • 4 large pastured egg whites , at room temperature
  • ½ teaspoon cream of tartar
  • 1 cup superfine sugar
  • 2 teaspoons pure vanilla extract
  • 1 ½ teaspoons cornstarch
  • 1 cup heavy cream
  • 2 teaspoons powdered sugar
  • 1 pint fresh strawberries, hulled and sliced
  • Mint leaves for garnish , if desired
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

  2. Beat the eggs and cream of tartar on low speed, gradually increasing the speed to high, until very foamy. Gradually add the sugar, about 2 tablespoons at a time, and continue to beat until stiff peaks form. Add the vanilla and cornstarch and beat for another minute.
  3. Dump the mixture onto the prepared baking sheet and, using the back of a large spoon, spread the mixture out into an 8 or 9 inch circle with an indentation in the middle.
  4. Place in the oven and immediately reduce the oven temperature to 200 degrees. Bake until the pavlova is firm and dry, about 90 minutes. Let cool completely.
  5. Whip the cream and powdered sugar until soft peaks form. Spread into the center of the pavlova. Top with strawberries and serve.
Nutrition Facts
Strawberry Pavlova
Amount Per Serving
Calories 249 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g35%
Cholesterol 41mg14%
Sodium 37mg2%
Potassium 168mg5%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 33g37%
Protein 3g6%
Vitamin A 444IU9%
Vitamin C 35mg42%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Australian Eggs Meringue Nature's Yoke Pavlova Strawberries
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  1. rena Wexler
    May 23, 2020

    absolutely delsh

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