Strawberry Pavlova

Today’s recipe is extra special—both because it’s my birthday and because I’m sharing a dessert inspired by the famous Key Biscayne pavlova! This cloud-like treat has a crisp meringue shell, a soft, marshmallowy center, and just the right crunch from walnuts. It’s festive, light, and the perfect way to celebrate life’s sweet moments.

I had my first taste of strawberry pavlova a few years back. And this strawberry pavlova left me and everyone who ate it wondering how they had made it, not to mention how they had managed to incorporate walnuts! Delicious and decadent, there are no other words to describe it. Over the years, I tried my hand at replicating it, but it wasn’t until I learned the ‘secret’ recipe at a pavlova-making class that I was able to go home and use those ratios to make my own! I must give credit where credit is due and say that this recipe for Strawberry Pavlova comes from Doña Posada.

Strawberry pavlovas from Doña Posada and Piononos are famous for their beauty and flavor—but now you don’t have to travel to enjoy one. This homemade version brings that same delicate sweetness right to your kitchen. And don’t worry if your strawberries aren’t decorated as perfectly as the bakery’s—the charm of pavlova is that it’s rustic, delicious, and always a showstopper. Thank me later, and make sure you add this to your list of ‘must make’ desserts!

Ingredients: Strawberry Pavlova

• Egg Whites: at room temperature, are the foundation of pavlova; when whipped, they trap air and give the dessert its light, airy structure. Room temperature helps this whip up better.
• 1 cup granulated sugar – stabilizes the egg whites, adds sweetness, and creates the glossy, crisp shell.
• 1 cup walnuts: a nod to Piononos‘ and Doña Posada’s; they add a subtle crunch and nutty depth, balancing the sweetness.

For the topping:

• 2 cups heavy cream (chilled) – Whipped cream is the perfect light topping that balances the crisp meringue.
• Dulce de leche: I opted not to add any sugar to the whipped cream because the dulce de leche is sweet enough! I’ll provide a recommendation for the amount to use per pavlova, but you can use more or less as needed. You do you!
• 2 cups fresh strawberries (hulled and sliced) – The star topping! Juicy, tart, and sweet, they add freshness and color to contrast the sugary base. Once again, this is a rough estimate—you may need more based on the size of the strawberries and how thick you slice them (and how exact you try to decorate, like the originals!).

How To Make Strawberry Pavlova

1. Make (or buy) the dulce de leche. This takes 40 minutes (plus warm-up time) in the Instant Pot. It then needs to cool completely. Prepare this the day before OR have store-bought ready. The dulce de leche NEEDS to be at room temperature so it spreads more easily.
2. Preheat and prep. Preheat your oven to 285°F. Line a baking sheet with parchment paper. Using a plate or cake pan as a guide, lightly trace a 5-inch circle on the parchment, then flip it over so the pencil mark faces down. This recipe will make either seven individual pavlovas, each 5 inches in diameter, or one large rectangular pavlova.
3. Whip the egg whites. In a clean, grease-free mixing bowl (no water either!), beat the egg whites on medium speed until soft peaks form.
4. Add sugar gradually. Add the sugar one tablespoon at a time, beating until stiff, glossy peaks form and the sugar is fully dissolved (about 6–8 minutes). Rub a little between your fingers—if it feels gritty, keep mixing.
5. Fold in the walnuts. Gently fold in the chopped walnuts until just combined. Too much and your meringue will deflate.
6. Shape the pavlova. Spoon the meringue onto your prepared circles and use a spatula to spread it out. 1 large rectangle OR seven individual 5-inch circles.
7. Bake low and slow. Place in the oven and bake for 1 hour. Turn off the oven and let the pavlova cool completely inside. Do NOT open the door! This helps prevent cracks.
8. Make the whipped cream. In a chilled bowl, beat the heavy cream until soft peaks form.
9. Slice your strawberries.
10. Assemble. Carefully transfer the cooled pavlova base to a serving plate. Spread the dulce de leche first. Be careful not to press too hard, as this can cause the pavlova to crack. Next, add the whipped cream to the center, then top generously with sliced strawberries.
11. Serve and enjoy! Slice gently with a sharp knife and serve right away. Pavlova is best enjoyed the day it’s made.

Tips and Tricks

• Use room-temperature egg whites—they whip to a higher volume, giving you a fluffier base.
• Add sugar gradually – Sprinkle it in by the tablespoon; this helps it dissolve fully and prevents a grainy meringue.
• Check sugar is dissolved – Rub a bit of meringue between your fingers; if it feels gritty, keep mixing until smooth.
• Low and slow bake – Pavlovas like a gentle oven. Baking too hot causes cracks.
• Cool in the oven – After baking, turn the oven off and let the pavlova sit inside to cool; this prevents sudden temperature changes that can cause the pavlova to collapse.
• Assemble just before serving – The meringue will soften once topped with cream and fruit, so add those last minute.

Troubleshooting

• Cracks on the surface – Normal and adds character! But if it’s excessive, your oven may be too hot.
• Weeping (sticky liquid at the bottom) – Usually caused by underbaking or humid conditions. Make sure it bakes long enough.
• Pavlova collapsing – This could be due to opening the oven door too early, whipping the egg whites for too long, or not whipping them long enough.
• Grainy texture – Sugar wasn’t fully dissolved. Beat longer or ensure finer sugar.
• Soggy pavlova – Humidity is the enemy! Prepare it on a dry day, if possible, and store any leftovers in an airtight container. If I can make this in Miami, anyone can!

Other Decadent Desserts

• Vanilla Panna Cotta
• No-Bake Sweet Potato Mini Cheesecakes
• Olive Oil Cake
• Single Layer Carrot Cake

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