How many calories are in Strawberry Pavlova?
Strawberry Pavlova has about 223 calories per serving based on the current ingredient list and serving size on this page.
InternationalDessertVegetarianUnder 300 Calories
Strawberry Pavlova
Strawberry Pavlova is a Dessert international recipe with 223 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
223 kcal
Total Time
90 min
Servings
2
Protein
3 g
About This Recipe
The story behind Strawberry Pavlova
Strawberry Pavlova is a dessert recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around egg white, lime juice, and whipped cream.
Like most enduring dessert recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 2 servings and lands at roughly 223 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 90 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Strawberry Pavlova worth coming back to.
Ingredients
- Egg White1 count (40 g)
- Lime Juice1 teaspoon (5 g)
- Whipped Cream4 tablespoon (56 g)
- Granulated Sugar1/3 cup (66 g)
- Strawberries1/2 cup (75 g)
Instructions
- 1
Step 1
For this recipe you need baking paper and leave the eggs at room temperature for one hour before starting.
- 2
Step 2
While preheating the oven (or air fryer) to 248 °F (120 °C), place the baking paper on two ovenproof baking pans.
- 3
Step 3
In a bowl, separate the egg whites from egg yolks and add a pinch of salt.
- 4
Step 4
Whisk thoroughly and add a few drops of lime juice.
- 5
Step 5
While whisking, gradually add the white sugar until the mixture looks glossy and gets thicker.
- 6
Step 6
Place half of the mixture in one of the baking paper-lined baking pans and the rest in the other.
- 7
Step 7
Bake in the oven for approximately one hour, then remove and let cool.
- 8
Step 8
To serve the dessert, place a layer of meringue on the base, two tablespoons of whipped cream on each layer and slices of strawberries. If you wish, you can join both servings to form a tower.
Nutrition Snapshot
Macros and micros at a glance
13/ 100
Forkd Score · Limited
This recipe is lighter on nutrient density relative to its per-serving calories.
Calories
223
Protein
3g
Carbs
38.3g
Fat
6.4g
Fiber
0.7g
Micronutrients
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Vegetarian
Yes
Vegan
No
Gluten Free
No
Dairy Free
No
Allergens
MilkEgg
Meal Prep and Storage
Make it easier to prep ahead
Strawberry Pavlova can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Strawberry Pavlova
How long does Strawberry Pavlova take to make?
Strawberry Pavlova takes about 90 minutes from start to finish. That is roughly about 90 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Strawberry Pavlova?
Most ingredients in Strawberry Pavlova can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. For dietary needs you can use a plant-based version of Whipped Cream. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Strawberry Pavlova?
Strawberry Pavlova can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Strawberry Pavlova?
Yes, Strawberry Pavlova generally freezes well. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat Strawberry Pavlova?
Strawberry Pavlova is usually served cold or at room temperature, so it rarely needs reheating. If you prefer it warm, heat it gently and briefly so it does not overcook.
Can I scale Strawberry Pavlova up or down?
Yes. Strawberry Pavlova is written for 2 servings, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Strawberry Pavlova?
Strawberry Pavlova works best in an oven-safe baking dish or tin sized to the batch, a standard pie plate, cake tin, or baking dish is usually ideal. Match the surface area to the amount so it cooks and browns evenly.
How do I know when Strawberry Pavlova is cooked properly?
Strawberry Pavlova is ready when the egg white is fully cooked through, no pink in the center for meat, opaque and flaky for fish, and set for eggs. Checking the thickest part with a thermometer or a clean cut is the most reliable test.
Is Strawberry Pavlova suitable for vegetarians?
Yes. Strawberry Pavlova is suitable for vegetarians as written.
Is Strawberry Pavlova gluten-free?
Strawberry Pavlova is not reliably gluten-free as written. You can often adapt it with gluten-free swaps if needed.
Are there any allergen ingredients in Strawberry Pavlova?
Yes. This recipe includes Milk and Egg. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Strawberry Pavlova ahead of time?
Strawberry Pavlova can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
How can I adjust Strawberry Pavlova for my calorie or macro goals?
To make Strawberry Pavlova higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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