Strawberry-Rosewater Pavlova with Vanilla Whipped Cream
A delicate meringue dessert topped with rosewater-infused whipped cream and fresh strawberries, perfect for a spring celebration. This french-inspired desserts ready in about 95 minutes layers large egg whites, granulated sugar, cornstarch into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 cup heavy cream
- 1 tsp rosewater
- 1/2 tsp vanilla extract
- 2 cups, hulled and sliced fresh strawberries
- 2 tbsp powdered sugar
Instructions
- Step 1: Preheat oven to 275°F. In a large bowl, beat 4 large egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1 cup granulated sugar, 1 tbsp at a time, beating on high until stiff, glossy peaks form. Gently fold in 1 tsp cornstarch and 1 tsp white vinegar.
- Step 2: Line a baking sheet with parchment paper and spoon the meringue mixture into a 7-inch circle, shaping the edges slightly higher than the center. Bake for 1 hour and 15 minutes until crisp on the outside. Turn off oven and allow meringue to cool inside with door slightly ajar.
- Step 3: Whip 1 cup heavy cream with 1 tsp rosewater and 1/2 tsp vanilla extract until soft peaks form. Sweeten with 2 tbsp powdered sugar, whipping until firm.
- Step 4: To serve, spread the rosewater whipped cream over the cooled pavlova and top with 2 cups sliced fresh strawberries. Garnish with additional fresh strawberries if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Strawberry-Rosewater Pavlova with Vanilla Whipped Cream take to make?
Total time is about 95 minutes (20 min prep + 75 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Strawberry-Rosewater Pavlova with Vanilla Whipped Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Strawberry-Rosewater Pavlova with Vanilla Whipped Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Strawberry-Rosewater Pavlova with Vanilla Whipped Cream for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Strawberry-Rosewater Pavlova with Vanilla Whipped Cream?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
