Strawberry Pavlova Roulade – Easy


Prep: 15 minutes | Total: 30 minutes | Ingredients: 7 | Servings: 8-10

Strawberry Pavlova Roulade is a stunningly easy dessert to make. It’s super quick and tastes superb. Once baked there’s a thin crusty layer of meringue topping a delicious soft marshmallowy base filled with softly whipped cream and sweet strawberries. Who doesn’t love the flavour combination of strawberries and cream! 🥰

Pavlova recipes can take hours to slowly cool and dry in the oven but this Strawberry Pavlova Roulade is made and filled in under an hour and is just as delicious.

We’ve been making rolled pavlovas since we were children. In fact, we grew up next door to a strawberry farm where we had after-school jobs picking strawberries. Weʼd come home with fresh strawberries and whip up a rolled pavlova in no time – it’s childs play! 😃

At a Glance This Is What You Need To Make Strawberry Pavlova Roulade


Caster Sugar
Cornflour (Cornstarch)
White Vinegar

Shopping List

Whipping Cream

Is Pavlova Australian?

Australia and New Zealand have both been claiming the origin of pavlova making for nigh on a century. Whoever made it first, it’s an iconic summer dessert in Australia, and especially popular served at Christmas time where we like to serve our Christmas Pavlova Wreath

How Long Does It Take To Whip Egg Whites?

Hot Tips For Whipping Egg Whites

Making a pavlova is easy, but first up you will need to have a few tips as to what you’re looking for. It will take around 8-10 minutes till the sugar has dissolved, and the whites are stiff and glossy.

  • Make sure your bowl and beaters are scrupulously clean. Use a metal, or glass bowl to beat egg whites. Plastic bowls may harbour some grease so avoid using plastic. Wipe the bowl and beaters with hand towel dipped in a little white vinegar, or lemon juice to ensure the bowl is entirely grease-free.
  • Separate egg whites when the eggs are fridge cold. Cold eggs are easier to separate than room temperature eggs as cold egg whites are thick and gelatinous which helps them to separate more easily.
  • Allow egg whites to come to room temperature after you’ve separated them. They’ll have a more liquid viscosity than when they’re cold, which allows air to be incorporated to build the volume.
  • Beat eggs till the whites are frothy before adding any sugar. About 1 minute.
  • Add caster sugar a tablespoon at a time and beat for 10-20 seconds on high before adding the next spoonful.
  • Keep beating the whites once all of the sugar has been added for a further 3-4 minutes.
  • Rub a little mixture between your fingers to feel if there is any trace of undissolved sugar. If it feels gritty keep beating for a further minute or so or until the mixture no longer feels gritty.
  • The mixture should be thick, glossy and smooth.

How To Make A Strawberry Pavlova Roulade – Step by Step

  1. Separate the egg whites – we like to use our fingers for this
  2. Beat until the whites are foamy – approximately 1 minute
  3. Gradually add the sugar
  4. Beat until the sugar has dissolved and the mixture is thick and glossy
  5. Add the cornflour, vinegar and vanilla then beat until just combined
  6. Spread mixture evenly around the pan
  7. We use a knife to create a swirling pattern in the pavlova, this is optional but it creates a nice finish!
  8. Bake until the palova has formed a thin lightly coloured crust – approximately 15 minutes
  1. While the pavlova is still hot place a piece of parchment over the pavlova and the top with a cooling rack, now turn the pavlova over and remove the baking pan
  2. Remove the baking parchment from the pavlova and leave to cool
  3. Spread the softly whipped cream over the pavlova, leaving a slight border – when the pav is rolled the cream pushes out to fill the border
  4. Top with the sliced strawberries
  5. Using the parchment to assist, roll the pavlova – finish with the end of the pavlova on the bottom
  6. Leave the pavlova wrapped in the parchment until you are ready to decorate and serve

Why Do You Add Cornflour And Vinegar To A Strawberry Pavlova?

Adding cornflour (cornstarch) helps to soften the inside of the pavlova giving it that essential classic marshmallow-like texture.

The vinegar acts as a stabiliser for the egg whites so that the meringue retains its volume and doesn’t collapse.

Caster Sugar Tip

Use caster sugar rather than ordinary white sugar as it’s finer in texture and dissolves into the egg whites more easily.

Strawberry Pavlova Roulade on a white platter

Is It Ok To Make A Pavlova The Day Before?

You can go right ahead and make and fill this Strawberry Pavlova Roulade the day before serving. Simply leave it in the baking paper and unwrap and garnish the top when you’re ready to serve.

Alternative Pavlova Fillings

Watch How To Make Our Stunning Stawberry Pavlova Roulade

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What To Do With Leftover Egg Yolks?

Making a pavlova always leaves you with the question of what to do with the yolks. Try making our Creme Patissiere for a sensational custard filling for a fruit tart.

Our recipe for Super Simple Creme Anglaise is ridiculously easy to make and will just about guarantee you’ll never buy store-bought custard again.

Our Homemade Whole Egg Mayonnaise made with egg yolks is super easy and delicious.

Easy Lemon Curd is a super quick and easy recipe to prepare and it’s delicious.

Homemade Passionfruit Curd is tropical sunshine and super easy to make.

Don’t forget to rate this recipe and let us know what you thought when you make this fabulous Strawberry Pavlova Roulade in the reviews below.

Strawberry Pavlova Roulade
Yield: 8-10 serves

Strawberry Pavlova Roulade

Prep Time: 15 minutes
Cook Time: 15 minutes
Inactive Time: 1 minute
Total Time: 31 minutes

Crispy outer with a  sweet and soft marshmallow centre. Filled with juicy strawberries and freshly whipped cream. Devine and delicious. Strawberry Pavlova Roulade is made in around 30 minutes.

Originally published September 2019


  • 4 large egg whites - room temperature
  • 1 1/2 cups caster sugar
  • 1 teaspoon cornflour (cornstarch)
  • 1 teaspoon white vinegar
  • 2 teaspoons vanilla extract
  • 300 ml whipping cream (10 fluid ounces)
  • 300gm strawberries hulled and halved (10 ounces)


  1. turn oven onto 350 f (180 c) on bake not fan
  2. line a swiss roll pan 14 x 10 inches (35 x 25 cm) with baking (parchment) paper
  3. place egg whites into a clean mixmaster bowl
  4. start mixmaster off on a medium speed for a minute till the whites are foamy
  5. increase speed to high and start adding sugar a tablespoon at a time
  6. add sugar about 10-20 seconds apart and keep beating till all the sugar is added
  7. continue beating until the sugar has dissolved approximately 6 - 8 minutes
  8. rub a little meringue between your fingers
  9. if you can still feel the sugar keep beating till you can't feel any sugar
  10. mixture should be thick and glossy
  11. spoon mixture into the lined pan and spread until evenly distributed, you can make swirls in the mixture to create a pattern - optional
  12. place on the middle shelf of the oven and bake for 12-15 minutes - keep a close eye on the meringue as all ovens are different
  13. pavlova should be lightly coloured and there should be a very thin crust on the pavlova

filling the pavlova

  1. cover the pavlova with a piece of baking (parchment) paper that is longer than the pavlova
  2. top the baking (parchment) paper with a cooling rack and turn the pavlova over
  3. peel the baking (parchment) paper off gently
  4. allow to cool, then spread whipped cream over the pavlova
  5. top with slices of strawberries 
  6. use the baking (parchment) paper to lift the pavlova and fold the end over, then continue to roll the pavlova finishing with the end of the pavlova on the bottom - this prevents the roll from unraveling - see video
  7. leave the baking (parchment) paper covering the pavlova and lift the pavlova onto your serving platter, refrigerate until ready to serve
  8. when ready to serve remove the baking (parchment) paper and dust with icing sugar and decorate with extra strawberries
  9. serve and enjoy!


  • we've given a lengthy recipe description for cooks that have not made meringue previously

Nutrition Information



Serving Size


Amount Per Serving Calories 231Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 3gCholesterol 34mgSodium 31mgCarbohydrates 32gFiber 0gSugar 31gProtein 2g

Nutritional information provided here is only intended as a guide.

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