This pavlova cake features three layers of pavlova filled and topped with fresh whipped cream and berries. A lovely and light summer dessert!

A closeup of pavlova layer cake on a cake stand.

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!

Three layers of pavlova filled and topped with whipped cream and berries.

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!

Glossy stiff meringue waiting to be baked up into pavlova!
Circles of meringue ready to be baked into pavlova.

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.

An overhead view of a pavlova layer cake with whipped cream and 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!)

Pavlova layer cake sliced into with whipped cream and berries.

One year ago: Better-Than-Box-Mix Brownies
Five years ago: Strawberry Cream Cheese Crumble Tart

A closeup of pavlova layer cake on a cake stand.

Pavlova Layer Cake with Whipped Cream & Berries

Three layers of pavlova with fresh whipped cream and a trio of mixed berries in between.
4.59 (12 ratings)


For the Pavlova

  • 6 egg whites, at room temperature
  • Pinch cream of tartar
  • 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


  • 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.


  • Feel free to use whatever kind of fruit you like best!
Nutritional values are based on one serving
Calories: 392kcal, Carbohydrates: 46g, Protein: 3g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 81mg, Sodium: 60mg, Potassium: 128mg, Fiber: 1g, Sugar: 43g, Vitamin A: 880IU, Vitamin C: 12.2mg, Calcium: 45mg, Iron: 0.2mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!