Jamie Oliver’s Strawberry Pavlova is a fresh, elegant dessert that brings together crisp meringue, a soft marshmallow centre, lightly whipped cream, and sweet, juicy strawberries. It’s the kind of dessert that feels celebratory without being heavy, making it ideal for summer gatherings, family meals, or special occasions. The contrast between textures and the natural sweetness of strawberries keeps every bite balanced and light.
This Jamie Oliver Strawberry Pavlova serves 6–8 people and takes about 1 hour and 30 minutes, including baking and cooling time, with most of the work happening in the oven.

What Makes This Jamie Oliver Strawberry Pavlova Worth Making

Crisp shell with a soft centre, the hallmark of a good pavlova
Fresh strawberry topping that keeps the dessert light and vibrant
Naturally gluten-free, suitable for many diets
Make-ahead pavlova base, reducing stress on the day
Visually impressive, yet simple to prepare

What Is Jamie Oliver’s Strawberry Pavlova?

Jamie Oliver’s Strawberry Pavlova is a baked meringue dessert made by whipping egg whites and sugar into a glossy mixture, baking it gently, and topping it with whipped cream and fresh strawberries. The result is a dessert that balances sweetness, freshness, and texture.

Jamie Oliver Strawberry Pavlova Ingredients List

For the pavlova base:

4 large egg whites, at room temperature
250g caster sugar
1 teaspoon cornflour
1 teaspoon white wine vinegar or lemon juice
1 teaspoon vanilla extract

For the topping:

300ml double cream
400g fresh strawberries, hulled and sliced
1–2 tablespoons icing sugar (optional)
Optional: extra strawberries for decoration

How to Prepare Jamie Oliver’s Strawberry Pavlova – Simple Steps

Step 1: Prepare the Oven and Tray

Preheat the oven to 150°C (300°F). Line a baking tray with parchment paper and draw a rough 20cm circle to guide the shape.

Step 2: Whip the Egg Whites

Whisk the egg whites in a clean, grease-free bowl until stiff peaks form. This creates the pavlova’s structure.

Step 3: Add the Sugar Gradually

Add the caster sugar one tablespoon at a time, whisking well after each addition. Continue until the mixture is thick, glossy, and smooth.

Step 4: Fold in Cornflour and Vinegar

Gently fold in the cornflour, vinegar, and vanilla extract. These help stabilise the meringue and give the pavlova its soft centre.

Step 5: Shape and Bake

Spoon the meringue onto the prepared tray, shaping it into a round with a shallow dip in the middle. Place in the oven, reduce the temperature to 120°C (250°F), and bake for 1 hour. Turn off the oven and allow the pavlova to cool completely inside with the door slightly open.

Step 6: Prepare the Topping

Whip the cream to soft peaks. Toss the sliced strawberries with icing sugar if you prefer extra sweetness.

Step 7: Assemble and Serve

Spread the whipped cream over the cooled pavlova, pile the strawberries on top, and serve immediately.

Common Mistakes to Avoid When Making Jamie Oliver’s Strawberry Pavlova

Adding sugar too quickly, which makes the meringue grainy
Baking at a high temperature
Opening the oven door during baking
Using cold egg whites
Assembling toppings too early

Delicious Variations for Jamie Oliver’s Strawberry Pavlova

Add raspberries for tart contrast
Drizzle with strawberry coulis
Mix mascarpone with cream for richness
Add mint leaves for freshness
Finish with lemon zest

Expert Tips to Get Jamie Oliver Strawberry Pavlova Just Right

Check that sugar is fully dissolved before baking
Cool the pavlova slowly to prevent cracks
Use ripe strawberries for natural sweetness
Assemble just before serving
Store the base airtight if making ahead

How to Adjust This Jamie Oliver Strawberry Pavlova for Kids

Keep toppings simple with strawberries and lightly sweetened cream. Skip extra garnishes for a clean, familiar flavour.

Is Jamie Oliver Strawberry Pavlova Gluten-Free?

Yes, pavlova is naturally gluten-free. Just ensure any added flavourings are gluten-free.

Best Way to Store Strawberry Pavlova

Store the plain pavlova base in an airtight container at room temperature for up to 2 days. Add cream and strawberries just before serving.

Nutritional Value (Per Serving)

Calories: ~270
Carbohydrates: 40g
Fat: 10g
Protein: 4g

FAQs

Why does strawberry pavlova weep or leak syrup?

Strawberry pavlova can weep if the sugar in the meringue isn’t fully dissolved or if the strawberries release too much juice. Using caster sugar, adding it slowly, and draining sliced strawberries before topping helps prevent this.

Can strawberry pavlova be made the day before?

The pavlova base can be made a day ahead and stored in an airtight container at room temperature. Add cream and strawberries just before serving to keep the meringue crisp.

How do I stop pavlova from collapsing in the middle?

A slight dip is normal, but full collapse usually means the oven temperature was too high or the pavlova cooled too quickly. Baking low and letting it cool slowly in the oven helps maintain structure.

What strawberries are best for pavlova?

Ripe, sweet strawberries with firm flesh work best. Overripe berries release too much liquid and can soften the pavlova too quickly.

Final Words

Jamie Oliver’s Strawberry Pavlova is a bright, crowd-pleasing dessert that delivers elegance without complexity. With its crisp meringue, soft centre, and fresh strawberry topping, it’s a recipe that feels special while staying easy and enjoyable to make.

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