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Strawberry Lime Pavlova is everything you need for spring and summer gatherings! Crunchy on the outside and billowy on the inside, it is flavored with lime and topped with the lightest vanilla whipped cream and fresh strawberries. This delicious dessert is fresh, vibrant with flavors, requires only 8 ingredients, and is naturally gluten-free. I bet it will quickly become a new favorite of yours!



What is pavlova?

Pavlova is a meringue-based dessert, very popular in Australia and New Zealand. Made with beaten egg whites that are stabilized with sugar, it is then spread into a large circle and baked in the oven at low temperature. Pavlova has a soft marshmallowy heart and a crunchy crisp texture around the edges. It is traditionally topped with whipped cream and fresh fruit, creating a light and delicate treat.

Why you should try this recipe

  • Gluten-free: pavlova is naturally gluten-free and can be enjoyed by celiac and non-celiac people alike.
  • A real lime-flavored pavlova: I added lime zest to the pavlova itself AND to the fresh strawberry topping. A treat for lime lovers!
  • Soft and crunchy texture combo: unlike meringue (which is dry and crispy even at its core), pavlova has a delicious marshmallowy center that contrasts with its crunchy outer layer. A beautiful texture contrast.
  • This is the perfect “fancy-but-not-too-fancy” spring dessert and a real crowd-pleaser!

sugar, eggs, strawberries, limes, heavy cream, vanilla pod, cornstarch and icing sugar

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The 8 ingredients you’ll need

  • Fresh strawberries – for the brightest and most flavorful topping. Make sure they are ripe and juicy!
  • 3 limes (preferably organic as this recipe uses both zest and juice) – brings a nice zing and a delicious lime cocktail-y freshness to the pavlova.
  • Granulated sugar – is recommended to make the glossier pavlova mixture!
  • Free-range eggs preferably at room temperature – THE essential ingredient for this strawberry lime pavlova.
  • A vanilla pod (vanilla paste or vanilla powder work too) – to add a delicate flavor to the whipped cream.
  • Cornstarch – helps create the soft inside billowy texture of the pavlova.
  • Powdered sugar – dissolves more quickly than granulated sugar, which is perfect for lightly sweetening the whipped cream.
  • Whipping cream (also called heavy cream) – due to its fat content, this is the only suitable type of cream to make whipped cream.
lime zest in a bowl with a zester and limes on the side

How to make Strawberry Lime Pavlova?

Prepare the lime pavlova :

  • Preheat the oven to 320°F (160°C).
  • In a mixing bowl, add the egg whites.
  • With a hand mixer or a stand mixer equipped with a wire whip, beat the egg whites on medium speed until light, soft and peaks form, about 5 minutes. 

  • Add ½ cup (100 g) of sugar and beat for one minute.
  • Add another ½ cup (100 g) of sugar and keep beating for another minute.
  • At this point, the sugar is well incorporated and mixed in. Turn the mixer up to high speed and continue beating until glossy peaks form, about 3 minutes. This step allows the eggs to firm up. The consistency you are looking for is stiff peaks (should you turn the whisk upright, the peaks should not move!)

pavlova mixture on a whisk standing upright
  • Add the zest of 2 limes (about 2 tablespoons) and beat for one minute.

  • Gently fold in 2 teaspoons (5 g) of cornstarch and 1 teaspoon (5 ml) of lime juice with a rubber spatula. 

lime pavlova mixture on a rubber spatula on top of a mixing bowl
  • Line a baking sheet with parchment paper. (Parchment paper is important to help the pavlova release easily).
  • Using a spatula, spread the pavlova mixture into a 9-inch (22 cm) circle, with the edges taller than the center (you want to create a shallow well in the center).

Bake the pavlova:

  • Reduce the temperature of the oven to 250°F (120°C).
  • Bake for one hour until firm to the touch with a pale beige color.
  • Turn off the oven and let the pavlova cool completely inside the cooling oven (this step prevents a temperature contrast from creating too many cracks in the pavlova).

Note: You can bake the pavlova the day before and add the whipped cream and fruits just before serving. Just store the baked pavlova at room temperature in a dry place (moisture and cold are the enemy of pavlova and will make it chewy and soggy!)


baked pavlova on a baking sheet

Prepare the strawberry topping:

  • Hull the strawberries and cut them in half, placing them in a bowl as you go. 
  • Add the juice of half a lime (1 tablespoon or 15 ml) and stir until combined. Set aside to macerate (this is what extracts the juice and enhances the flavor of the strawberries!).

Make the vanilla whipped cream:

  • In a mixing bowl, add the whipping cream at fridge temperature. 
  • Grate the seeds of a vanilla pod and add them to the cream (alternatively, add one teaspoon of vanilla paste or powder).
  • Add the powdered sugar. 
  • Whisk on medium-high speed (avoid high speed) until light and holding its shape, about 6-8 minutes. Try not to over-whisk the whipped cream as it will lose its lightness.

Assemble the Strawberry Lime Pavlova:

  • Transfer the baked pavlova onto a serving dish.
  • Layer the vanilla whipped cream on top.
  • Add the strawberries and finish by zesting one lime on top of the pavlova.
  • Serve immediately and enjoy!

How to decorate the pavlova?

Pavlova is so pretty that it does not really need any pampering. However, if you wish to add some flair, feel free to add stripped lime peel on top and decorate with the grated vanilla pods.

overhead view of a lime strawberry pavlova with lime, strawberries and cake server on the side

Nim Keys – Useful Tips

For the pavlova:

  1. Make sure to use medium-high speed on your hand/stand mixer to beat the egg. It prevents the structure of the whites from breaking. Turn to high speed only at the end to firm up the texture of the pavlova.
  2. Avoid big temperature contrasts when cooling down the pavlova. I recommend letting the pavlova cool down inside the cooling oven. If you need to remove the pavlova from the oven before it is cooled down, choose a room that is not too cold and not too humid.

For the whipped cream:

  1. Keep everything cold. For the best result, make sure the whipping cream is at fridge temperature. Ideally, the mixing bowl and whisk should be placed in the fridge 15 minutes before whipping. Keeping both the tools and cream cold ensures that the fat stays in a solid phase. This is important for the whipped cream to hold its structure.
  2. Use medium-high speed. If the speed is too high, the whipped cream will lose its lightness. Do not whisk the cream for too long, as it will make butter! Stop as soon as it reaches a “shaving cream” consistency.

No waste tip: If using a vanilla pod, don’t throw away the grated pod. Place the pod in a small jar with ¼ cup of granulated sugar. You’ll have vanilla sugar for future recipes!


overhead view of a lime strawberry pavlova with a slice on a cake server

FAQ

How long does pavlova keep?

If the pavlova is not topped with whipped cream and fresh fruits, it can be kept for up to two days, covered, at room temperature. However, if assembled, this dessert will keep overnight in the fridge but will get soggier.


Should the eggs be cold when making a pavlova?

I recommend using room-temperature eggs to make a pavlova. It helps the egg whites bind together and is what yields the best result. However, if you only have cold eggs in your fridge, don’t sweat it, it will work too.


What is the difference between meringue and pavlova?

Meringue and pavlova are both made with whipped egg whites stabilized with sugar. The difference lies in the texture: meringue is crunchy and crispy all the way through while pavlova has a soft marshmallowy inside and a crisp exterior shell.


Can pavlova be made in advance? 

You can bake the pavlova the day before and add the whipped cream and fruits just before serving. Just store the baked pavlova covered at room temperature in a dry place (moisture and cold are the enemy of pavlova and will make it chewy and soggy!)

My pavlova shows some cracks, is this normal?

It is normal for the pavlova to crack lightly and for a few pieces to fall off. It’s part of the charm and it won’t alter the taste in any way!


close up overhead view of a lime strawberry pavlova with a cake server on the side

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overhead view of a strawberry lime pavlova with lime, strawberries and spoons on the side

Strawberry Lime Pavlova

Strawberry Lime Pavlova is everything you need for spring and summer gatherings! Crunchy on the outside and billowy on the inside, it is flavored with lime and topped with the lightest vanilla whipped cream and fresh strawberries. This delicious dessert is fresh, vibrant with flavors, requires only 8 ingredients, and is naturally gluten-free. I bet it will quickly become a new favorite of yours!
5 from 3 votes
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine Australia and New Zealand
Diet Gluten Free
Servings 8 -10

EQUIPEMENT

  • Microplane Zester
  • Hand Mixer
  • Stand Mixer

INGREDIENTS
 

For the lime pavlova

  • 4 free-range eggs whites only
  • 1 cup (200 g) granulated sugar
  • the zest of 2 limes about 2 tablespoons of zest
  • 2 teaspoons (5 g) cornstarch
  • 1 teaspoon (5 ml) lime juice

For the vanilla whipped cream

  • 1 cup (250 ml) whipping cream at fridge temperature
  • the seeds of one vanilla pod alternatively, use 1 teaspoon of vanilla paste or powder
  • 2 teaspoons (10 g) powdered sugar (granulated sugar works too)

For the strawberry lime topping

  • 1 pound (500 g) fresh strawberries
  • the juice of half a lime 1 tablespoon or 15 ml
  • the zest of one lime

INSTRUCTIONS

Start by making the lime pavlova :

  • Preheat the oven to 350°F (160°C).
  • Add the egg whites to a mixing bowl. Using a hand or stand mixer, beat the egg whites on medium speed until foamy with peaks starting forming, about 5 minutes. 
  • Add half of the sugar and beat for one minute. Add the other half of the sugar and keep beating for another minute.
  • Turn the mixer up to high speed and continue beating until glossy, with stiff peaks forming about 3 minutes. (You should be able to turn the whisk upright, and the peaks should not move!)
  • Add the lime zest and beat for one minute.
  • Gently fold in the cornstarch and lime juice with a rubber spatula. 
  • Line a baking sheet with parchment paper. Spread the lime pavlova mixture into a 9-inch (22 cm) circle, with the edges taller than the center (you want to create a shallow dip in the center).
  • Reduce the temperature of the oven to 250°F (120°C).
  • Bake for one hour until firm to the touch with a pale beige color.
  • Turn off the oven and let the pavlova cool down inside the cooling oven.

Prepare the strawberry topping:

  • Hull the strawberries and cut them in half, placing them in a bowl as you go. 
  • Add the lime juice and stir until combined. Set aside. 

Make the vanilla whipped cream:

  • In a mixing bowl, add the cold whipping cream, the seed of the grated vanilla pod, and powdered sugar. 
  • Using a hand or stand mixer, whip the cream on medium-high speed until light and holding its shape, about 6-8 minutes. Do not over-whisk the cream as it will lose its lightness. 

Assemble the Strawberry Lime Pavlova:

  • Transfer the cooled pavlova onto a serving dish.
  • Layer the vanilla whipped cream on top.
  • Add the strawberries and finish by zesting one lime on top of the pavlova.
  • Serve immediately and enjoy!

NIM KEYS - USEFUL TIPS

For the pavlova:
  • Make sure to use medium-high speed on your mixer to beat the egg. It prevents the structure of the whites from breaking. Turn to high speed only at the end to firm up the texture of the pavlova.
  • Avoid big temperature contrasts when cooling down the pavlova. I recommend letting the pavlova cool down inside the cooling oven. If you need to remove the pavlova from the oven before it is cooled down, choose a room that is not too cold and not too humid.
For the whipped cream:
  • Keep everything cold. For the best result, make sure the whipping cream is at fridge temperature. Ideally, the mixing bowl and whisk should be placed in the fridge for 15 minutes before whipping. Keeping both the tools and cream cold ensures that the fat stays in a solid phase. This is important for the whipped cream to hold its structure.
  • Use medium-high speed. If the speed is too high, the whipped cream will lose its lightness. Do not whisk the cream for too long, as it will make butter! Stop as soon as it reaches a "shaving cream" consistency.
No waste tip :
If using a vanilla pod, don’t throw away the grated pod. Place the pod in a small jar with ¼ cup of granulated sugar. You’ll have vanilla sugar for future recipes!

NUTRITION

Calories: 254kcalCarbohydrates: 32gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 115mgSodium: 40mgPotassium: 151mgFiber: 1gSugar: 29gVitamin A: 565IUVitamin C: 35mgCalcium: 42mgIron: 1mg
Keyword gluten-free pavlova, lime pavlova, pavlova, pavlova with whipped cream, strawberry pavlova
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5 Comments

  1. 5 stars
    Merci merci
    Encore une recette 5 étoiles mes convives étaient plus que ravis. Je peux enfin faire la maline ! Mais je ne manque jamais de dire que c est en suivant vos recettes à la lettre pour la part que je réussis à chaque fois