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Light and Fluffy Strawberry Pavlova Cake Recipe with Rose Water Cream

strawberry pavlova cake - featured image
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A light, airy pavlova cake topped with fresh strawberries and a fragrant rose water whipped cream, perfect for special occasions or a delightful weekend treat.

Ingredients

Scale
  • 4 large egg whites (room temperature for better volume)
  • 1 cup (200g) granulated sugar (caster sugar works best for smooth meringue)
  • 1 teaspoon white vinegar (helps stabilize the meringue)
  • 1 teaspoon cornstarch (cornflour) (adds that classic marshmallowy interior)
  • 1/2 teaspoon vanilla extract (or vanilla bean paste for extra depth)
  • 1 cup (240ml) heavy whipping cream (chilled for best whip)
  • 2 tablespoons powdered sugar (adjust to taste)
  • 1 teaspoon rose water (use a quality brand like Watkins or Monin)
  • 2 cups (300g) fresh strawberries (hulled and sliced)
  • Optional: fresh mint leaves for garnish

Instructions

  1. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper. Draw a 7-inch (18 cm) circle on the paper as a guide, then flip the paper so the pencil mark is underneath.
  2. In a clean, grease-free bowl, beat the 4 egg whites on medium speed until soft peaks form (about 2-3 minutes). The mixture should look glossy and hold a gentle peak when you lift the whisk.
  3. Increase the mixer speed to high and add sugar one tablespoon at a time. Beat until stiff, glossy peaks form, and the sugar feels dissolved when rubbed between your fingers (about 8-10 minutes).
  4. Sift together the cornstarch and vinegar, then gently fold them into the meringue using a spatula. Add vanilla extract last and fold just to combine, being gentle to keep the air in the mixture.
  5. Spoon the meringue onto the parchment within the circle. Use a spatula to smooth the top and sides, creating a slight hollow in the center to hold the cream and strawberries later.
  6. Place the baking sheet in the oven and bake for 1 hour and 15 minutes. Do not open the oven door during baking.
  7. After baking, turn off the oven and leave the pavlova inside to cool completely (ideally overnight or at least 2-3 hours).
  8. Whip the chilled heavy cream with powdered sugar until soft peaks form. Add rose water and whip gently just to combine. Adjust sweetness or rose water intensity as needed.
  9. Carefully transfer the pavlova base to your serving plate. Spoon or pipe the rose water cream into the hollow, then top generously with fresh strawberry slices. Garnish with mint if desired.
  10. Serve immediately. Pavlova is best enjoyed the same day assembled to keep the meringue crisp.

Notes

Use room temperature egg whites for better volume. Add sugar slowly to stabilize meringue. Do not open oven door during baking or cooling to prevent cracks. Cool pavlova in oven overnight or at least 2-3 hours. Whip cream only to soft peaks to avoid turning it buttery. Assemble pavlova close to serving time to keep meringue crisp. Frozen strawberries can be used if thawed and drained well. Rose water can be substituted with orange blossom water for a different floral note. For dairy-free option, use whipped coconut cream.

Nutrition

Keywords: pavlova, strawberry pavlova, rose water cream, meringue dessert, light dessert, gluten-free dessert, fresh strawberries, whipped cream, floral dessert

Find it online: https://milacook.com/light-and-fluffy-strawberry-pavlova-cake-recipe-with-rose-water-cream/