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Close up of Strawberry Pavlova topped with fresh summer berries, with a box of Silver Spoon Caster and Icing sugar in the background
125Total Time
25Prep Time
1Bake Time

Strawberry Pavlova

7 Reviews

About the bake

Is there anything that says British summer garden party more than a pavlova topped with lashings of fresh summer berries and dollops of sweet whipped cream? This quick and easy pavlova is a simple showstopper which is easy to share with friends and family, making it the perfect Jubilee dessert.

Using Silver Spoon Caster Sugar, this meringue makes super stiff peaks with a glossy shine meaning you're meringue will bake to perfection each and every time making more time for the most important part - dolloping with generous spoonful's of whipped cream and handfuls of seasonal strawberries and raspberries.

Are you a pav-lover? You're in safe hands. Whether it's the chewiness in this Black Forest Pavlova, or the crumbliness in an Individual Eton Mess, our pavlova's are a bake above the rest - simply top with fresh fruit and cream and you're good to go.

125Total Time
25Prep Time
1Bake Time


  1. Step 1:

    Preheat the oven to 140ºC (120°C fan, gas mark 1). Line a baking sheet with baking parchment and draw a 20cm/8in diameter circle in the centre. This will act as your template when spooning the meringue.

  2. Step 2:

    Whisk the egg whites until they form stiff peaks.  Slowly whisk in the caster sugar until the mixture is thick and glossy.  Fold in the cornflour, lemon juice and zest.

  3. Step 3:

    Spoon the meringue onto the circle on the baking parchment. Using a pallet knife smooth the meringue upwards to give the pavlova height when baked. Repeat around the outside of the meringue. 

  4. Step 4:

    Bake in  the oven and cook for 1 hour until crisp on the outside and dry underneath. Turn off the oven and leave the meringue in the oven to cool completely or leave overnight

  5. Step 5:

    Once cool, gently peel off the baking parchment. The meringue can be stored in an airtight container for up to 1-2 days.  It can also be frozen for up to 1 month.

  6. Step 6:

    Top the pavlova with cream and fruit and serve.


  • For the meringue

    • 5 Egg white(s) (free range)
    • 275g White caster sugar (we like silver spoon)
    • 1 tsp Cornflour
    • 1 tsp Juice of one whole lemon
    • 1 tsp Lemon zest
  • For the topping

    • 350ml Double cream
    • 1 tbsp Silver Spoon Icing sugar
    • 400g Strawberries (hulled, halved)
    • 300g Raspberries

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