Pavlova Layer Cake with Whipped Cream & Berries
This pavlova cake features three layers of pavlova filled and topped with fresh whipped cream and berries. A lovely and light summer dessert!
Have you ever had pavlova? It’s a meringue dessert from Australia or New Zealand (depending on who you ask), and it is utterly fabulous. Also, it is ridiculously easy to make!
My sister’s birthday was a couple of weeks ago and when I asked what she’d like for dessert to celebrate, she sent me a Facebook video of what appeared to be layers of meringue with whipped cream and berries (it wasn’t in English). She thought it looked light and airy and something different from traditional birthday cake. It might look intimidating, but you can whip it up with just a hand mixer (or some serious elbow grease) and a couple of bowls. My kind of low-maintenance dessert!
I first made a traditional pavlova years ago and immediately fell in love with it. The outside is super crisp and light, while the inside is soft and light, almost like whipped marshmallow. They are traditionally served with fresh whipped cream and fruit, and make the perfect dessert when you want something just slightly sweet and light, which makes it a phenomenal summer dessert.
The recipe I used here is adapted from the one I shared all those years ago. Since posting it, some have reported having issues with the egg whites never getting to stiff peaks, and I realized it had to do with adding the sugar all at once, and not gradually. Fixed!
One of my best friends in high school had ANOTHER best friend who was originally from Australia, and this is her mom’s recipe.
Authentic regional family recipe? My heart skipped a beat!
I used fresh strawberries, raspberries and blueberries since they’re all fantastic right now, but feel free to use whatever kind of fruit you’d like! In the past, I’ve topped pavlovas with kiwi, blackberries, mango, as well as more berries.
Ironically, when I went back to that post I did years ago, I mentioned that my sister tried the pavlova and liked it so much she said she might request it for her birthday cake. I don’t think she ever did that year, but apparently life has come full circle, ha!
If you need a dessert for Mother’s Day or a special summer occasion (or no occasion at all!), give this pavlova cake a whirl… you’ll love it!
(Pssst… are you a chocoholic? I have a chocolate pavlova recipe, too!)
One year ago: Better-Than-Box-Mix Brownies
Five years ago: Strawberry Cream Cheese Crumble Tart
Pavlova Layer Cake with Whipped Cream & Berries
Ingredients
For the Pavlova
- 6 egg whites, at room temperature
- Pinch cream of tartar
- 1½ cups (300 g) granulated sugar
For the Whipped Cream
- 2 cups (476 ml) heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
For the Berries
- Fresh strawberries, coarsely chopped
- Fresh blueberries
- Fresh raspberries
Instructions
- Make the Pavlova: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper and draw three 8-inch circles on the parchment paper (I traced 8-inch parchment rounds, but you could cake pans or anything else about the same diameter). Spray lightly with non-stick cooking spray.
- Using an electric mixer with the whisk attachment, beat the egg whites on medium speed until frothy, then add the cream of tartar. Increase the mixer speed to medium-high and beat to soft peaks. While continuing to beat the egg whites, gradually add the granulated sugar (I estimate that I added about 3 tablespoons at a time) and beat until glossy and stiff peaks form. Divide the meringue evenly between the three circles and use an offset spatula to form a circular shape.
- Bake for 30 to 45 minutes, or until firm to the touch. Turn off the oven and prop the oven door open with a wooden spoon. Allow the pavlova to cool completely in the oven.
- Make the Whipped Cream: Place the heavy cream, sugar, and vanilla extract in a large bowl and beat on medium-high speed until it holds soft peaks.
- Assemble the Cake: Very gently lift one of the pavlova layers off of the parchment paper and place on a serving plate. Top with one-third of the whipped cream, and sprinkle with a mixture of raspberries, blueberries, and chopped strawberries (I didn’t measure how much I used, feel free to use a little or a lot!). Gently place another pavlova layer on top of the fruit, spread another one-third of the whipped cream and sprinkle with fruit. Finally, top with the last pavlova layer, remaining whipped cream and more fruit. Serve immediately or refrigerate for up to 4 hours.
Notes
- Feel free to use whatever kind of fruit you like best!
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Just made this for a family birthday party and it exceeded all of our expectations! I wanted to try something new and my family is always happy being the “Guinea Pig”! Eight adults and several children (some kids didn’t want to try it based on looks!) raved about this cake! It will be made again!
I used parchment paper and did not spray it first, layers released without a problem for me. I used a generous amount of blueberries, chopped strawberries, and raspberries and could definitely have used more berries too. Excellent, decedent, and such a special treat.
I’m so thrilled that you loved this! It’s my sister’s favorite birthday dessert :) Thank you for taking the time to come back and share your feedback!
That should read ‘tined’
NOT TIED.
I had one years… decades ago! Wonderful!
Do you use a knife or a tied cake breaker to cut it?
I made this and used whipped cream and sweetened coconut for filling. Cover with plastic wrap and refrigerate over night. It seems to meld together….so delicious.
Do you think there’s any way I can do this as a big layered rectangle? I have a lot of people to feed and I’m just not sure how best to adjust the cooking time/temp as I’m used to making pavlova in one big circular layer.
Great recipe, somehow I missed the part about spraying the parchment with grease, so they got stuck but I managed to get them off. I didn’t use COT for the eggs, mine whipped up easily – if you have trouble, make sure your bowl is super clean, and I put my whisk and bowl in the fridge until it’s super cold and it helps. I only used 1/2 cup sugar, and it was still nice and sweet – the rest of the ingredients more than made up for it. I topped mine with blue berries, raspberries and chopped strawberries. I also made a simple vanilla custard out of the egg yolks, sugar, vanilla, cornstarch and milk on a double boiler and let it cool completely, that went on the very top center. It was heavenly – gluten free and lower sugar. Made an amazing 4th of July red, white and blue dessert! Thank you :)
Will definitely be making this in the near future. My husband actually requested chocolate pavlova for his birthday last summer instead of a birthday cake. I filled mine with a mix of mascarpone and whipped cream. It was delicious with the fresh fruit, Â I am now hooked on pavlovas. Will be making little nest ones for Easter filled with curd and Cadbury Easter eggs.
I really want to make this but the shape of 6&0 for my mums birthday do you think it would work as a 60 and also how far in advance could I add the cream and fruit ??Â
Hi Nicola, Oh how fun!! That would totally work! I would add the cream and fruit within a few hours of serving and refrigerate.
I have been inspired to make this recipe because of POWER RANGERS : DINO CHARGE’S Chase because he is from New Zealand. I hope to make it soon.
Pavlova? No never heard of it! Thank you for the introduction! This looks wonderful and different than my usual!
This is just lovely, my little ones will love this, thank you, you are awesome!
Living in Australia I have made many pavlovas. I always use castor sugar which I think you call super fine sugar. The crystals are smaller than regular sugar and trap more air when beating which means you get more volume in your meringue. Definitely adding a small amounts of sugar at a time increases the volume. One test I use with students at school is to rub a little bit of the mixture between my fingers and you should not feel a gritty texture, if you do continue beating until the sugar dissolves.
I always include passion fruit pulp with fresh fruit on the topping as the tartness cuts through the very sweet marshmallow centre.
I look forward to your recipes as I am a Home Economics teacher, keep up the good work.
Hi Michelle. Being from Australia, I was really happy to see this recipe. It’s always one we bring out on Australia Day, Christmas day (It’s Summer here at Christmas so this is perfect) and it’s perfect for Mothers Day. Other toppings that we’re big on here downunder are passionfruit, kiwi fruit, mango and strawberry. My mums was always kiwi fruit and strawberries, without fail. Mixed berries like your one are always popular too :)
Great work and I love the way you’ve made it into a layer cake.
Now you’ve got pavlova on my brain, I feel like cooking one and you know how those cravings don’t go until you’ve made it? Yep, thats me right now :)
I live in Australia and this recipe is not what is served as a traditional pavlova. Â A Pavlova here is a very thick layer of soft meringue with a chewy/crunchy layer on the outside created by the baking process (sort of like what is found on top of Lemon Meringue Pie). Â It is served topped with whipped cream and fresh fruit, often sliced strawberries and passionfruit. It is served at Christmas and onAustralia Day and lots of,other festive days.
I am not a fan and prefer your concoction as I like crunchy meringue.
Here’s a link to a traditional Australian recipe for Pav as it’s affectionately known here
http://www.taste.com.au/recipes/pavlova-3/e62d3cc8-a69d-4ae3-8a6d-5226751a274d
I love pavlova cake. Â This looks so festive and I haven’t thought of pavlova cake for mother’s day, but it is a super idea. Â Especially with all the fruits thats are beginning to ripen!
You’ve inspired me to try making Pavlova for Mother’s Day. I was thinking about making your chocolate recipe but can I follow the instructions above and make it into 3 layers? It seems like the same recipe (just this one is minus the chocolate).
Hi Jaime, Yes! You can follow this recipe above and just fold 1/4 cup cocoa powder (and the chopped chocolate, if you’d like!) in after beating the egg whites to a meringue. Enjoy :)
Made the chocolate version yesterday and it was a big hit! The bittersweet chocolate balances out the sweetness. I added whipped cream & strawberries. So light and delicious! My coworkers are currently enjoying the leftovers (still good the 2nd day).
I LOVE a pavlova – I make mine with about 1 teaspoon of vanilla in it, and highly recommend it.
This is one of my favorite desserts to make! Â So easy! Â Never thought of layering and can’t wait to make this version!
You know how you search for something online then all of a sudden ads for those things pop up on your timelines?  I searched for pavlova recipes  yesterday and here is your version! I thought I would take one to the parent’s house for mother’s day. If you have read any of Liane Moriarty’s books which all take place in Australia, she mentions pavlova in all of the ones I’ve read so far. Thanks!
Oh how funny! Great minds think alike :)
Hi, my oven can barely fit 2 8-inch circles. Can I merge this into just one layer? How big a circle would you think I’d need? Thanks.
Hi Reg, Sure, you could just make a traditional pavlova. You can see the one I made here – https://www.browneyedbaker.com/traditional-pavlova/. I did a 9-inch circle. The meringue will be much higher and you should bake it around an hour.
This looks awesome, though I must say it’s weird for me to see a pav not dripping in passionfruit pulp. In my family, it’s almost always decorated with strawberries, kiwi, and passionfruit. My sister in law likes to decorate hers with Peppermint Crisp bars and mint Aero.Â
Our Australian friend isn’t a fan of fruit so she always made her pavlova with shaved chocolate on top (we all lived in Switzerland at the time so the amazing chocolate choices made this an easy, delicious alternative). I miss her pavlova so we’re definitely going to give this recipe a try.Â
Oh my gosh that sounds amazing, totally going to try chocolate shavings next time!
How far ahead could you make the circles before assembly?
Hi Dani, You could make them up to 3 days in advance. Keep them in an open, dry area – sitting on a counter covered loosely with a clean dish towel would be perfect.
Looks too good. Yummy!
Wow! I have bad luck with beating egg whites, but I think you have convinced me to try again. This looks amaaaazing and doesn’t sound so hard to make.