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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.
Course Dessert
Cuisine American
Prep 20 minutes
Cook 45 minutes
Total 1 hour 5 minutes
Servings 8 servings
Calories 392 kcal
Author Michelle

Ingredients

For the Pavlova

  • 6 egg whites at room temperature
  • Pinch cream of tartar
  • cups granulated sugar

For the Whipped Cream

  • 2 cups heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

For the Berries

  • Fresh strawberries coarsely chopped
  • Fresh blueberries
  • Fresh raspberries
US Customary - Metric

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Pavlova Layer Cake with Whipped Cream & Berries
Amount Per Serving
Calories 392 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 13g 65%
Cholesterol 81mg 27%
Sodium 60mg 3%
Potassium 128mg 4%
Total Carbohydrates 46g 15%
Dietary Fiber 1g 4%
Sugars 43g
Protein 3g 6%
Vitamin A 17.6%
Vitamin C 14.8%
Calcium 4.5%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.