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A closeup of pavlova layer cake on a cake stand.

Pavlova Layer Cake with Whipped Cream & Berries

Print Recipe
Three layers of pavlova with fresh whipped cream and a trio of mixed berries in between.
Course Dessert
Cuisine American
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 8 servings
Calories 392
Author Michelle


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


  • 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