Strawberry Pavlova Cake Recipe With Cream Of Tartar
This is the best original strawberry pavlova cake recipe with cream of tartar, hands down. Our strawberry pavlova cake is topped with our famous Chantilly Whipped Cream, then garnished with fresh strawberries.
If you love meringue then this strawberry pavlova dessert cake is for you. Easy to make, pavlova cake is simply a meringue that is baked then topped with a wide variety of creams and fruits.
What I love most about pavlova cake is the sweet crunchy outer texture and soft sponge-like interior that just melts in your mouth and the fresh taste of whipped cream topped with strawberries.
Are you ready to make some crunchy strawberry pavlova cake? Let’s do it!
What Is The Origin Of Palova Cake?
Named in honor of a famous Russian ballerina, Anna Pavlova, This popular ubiquitous baked meringue dessert can be found throughout New Zealand and Australia were Pavlova frequently performed. There is controversy between both countries on who developed and named this meringue cake, but one things for sure, this dessert is a staple in both of these countries.
Ingredients For Strawberry Pavola Cake:
- 4 large egg whites (120 grams), room temperature
- 1 cup granulated sugar (200 grams)
- pinch of salt (1 gram)
- 1/4 cream of tartar (1.2 grams) or 2 tsp white wine vinegar (10 grams)
- 1 teaspoon vanilla extract (5 grams)
- 2 1/2 cups Chantilly or Buttermilk Whipped Cream
- 3 cups fresh strawberries (washed)
How To Make The Best Strawberry Pavlova Cake?
- Preheat oven to 160°C (320°F).
- Line a baking tray with parchment paper and draw an 8-inch (20cm) circle along the center. Use a round cake pan with the same diameter to mark.
- Add the eggs whites, cream of tartar, and salt into a medium-size bowl and beat on medium-low until frothy.
- If you don’t have the cream of tartar and are using white wine vinegar, add it in step 6.
- Gradually add the sugar and increase the hand mixer to medium-high and beat until stiff peaks are formed and the meringue is glossy.
- Add in the vanilla and beat on low speed for a few seconds or until the vanilla is combined.
- Drop 4 small (nickel size) dollops of the meringue each corner of the baking tray and place the parchment paper with the marked side down facing the pan. This will prefer the parchment from curling over at the ends.
- Using a large spoon, spread the meringue in a swirl motion inside the marked circle until the 8-inch marker is covered about 3 inches thick, then create a small crater about 5-6 inches within the center.
- Draw a 9-inch circle on a sheet of parchment paper. Place parchment, circle side down, on a baking sheet.
- Place inside the oven and reduce the heat to 120°C (250°F) and bake for approximately 75-80 minutes or until meringue is set and dry. Turn off the heat and let the meringue cool inside the oven with the door closed for about 45-60 minutes.
- Once the pavlova is completely cooled, removed from the oven and transfer to a serving plate. Top with Chantilly or Buttermilk Whipped Cream and fresh strawberries.
- Serve and Enjoy!
Pavlova With Strawberries And Whipped Cream
Ingredients
- 4 large egg whites 120 grams, room temperature
- 1 cup granulated sugar 200 grams
- pinch of salt 1 gram
- 1/4 cream of tartar 1.2 grams or 2 tsp white wine vinegar (10 grams)
- 1 teaspoon vanilla extract 5 grams
- 2 1/2 cups chantilly or buttermilk whipped cream
- 3 cups fresh strawberries washed
Instructions
- Preheat oven to 160°C (320°F).
- Line a baking tray with parchment paper and draw an 8-inch (20cm) circle along the center. Use a round cake pan with the same diameter to mark.
- Add the eggs whites, cream of tartar, and salt into a medium-size bowl and beat on medium-low until frothy.
- If you don’t have the cream of tartar and are using white wine vinegar, add it in step 6.
- Gradually add the sugar and increase the hand mixer to medium-high and beat until stiff peaks are formed and the meringue is glossy.
- Add in the vanilla and beat on low speed for a few seconds or until the vanilla is combined.
- Drop 4 small (nickel size) dollops of the meringue each corner of the baking tray and place the parchment paper with the marked side down facing the pan. This will prefer the parchment from curling over at the ends.
- Using a large spoon, spread the meringue in a swirl motion inside the marked circle until the 8-inch marker is covered about 3 inches thick, then create a small crater about 5-6 inches within the center.
- Draw a 9-inch circle on a sheet of parchment paper. Place parchment, circle side down, on a baking sheet.
- Place inside the oven and reduce the heat to 120°C (250°F) and bake for approximately 75-80 minutes or until meringue is set and dry. Turn off the heat and let the meringue cool inside the oven with the door closed for about 45-60 minutes.
- Once the pavlova is completely cooled, removed from the oven and transfer to a serving plate. Top with chantilly or buttermilk whipped cream and fresh strawberries.
- Serve and Enjoy!
