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Strawberry Pavlova with Honey Lavender Whipped Cream
Author: Jackie
  • Strawberry Pavlova recipe adapted from Heatherchristo.com
  • 4 egg whites
  • ½ teaspoon cream of tartar
  • teaspoon salt
  • 2 ½ cups powdered sugar
  • 1 ½ cups chopped strawberries
  • 1 tablespoon sugar
  • 2 cups heavy whipping cream
  • 1 ½ tablespoon Wholesome Sweeteners Organic Raw Honey
  • 1 teaspoon dried lavender
  1. Preheat oven to 185 degrees.
  2. Line 2 cookie sheets with parchment paper.
  3. Beat egg whites and cream of tartar until frothy.
  4. Add powdered sugar and salt and beat on high until stiff peaks form when you remove the beater.
  5. Place the egg white mixture into a large ziploc bag, or a piping bag, and cut of the end.
  6. Pipe 3 in rounds, about 2 inches apart.
  7. Bake at 185 degrees for 20 minutes.
  8. Turn off oven and allow to cool in the oven for 30 minutes.
  9. Remove from oven and allow to cool completely.
  10. Using a spatula, gently remove meringues and place on the serving plate.
  11. Or if serving later, store in an airtight container in your refrigerator for up to 2 days.
  12. Dice strawberries and sprinkle sugar on top.
  13. Place on top of meringues.
  14. Beat honey, whipped cream and lavender on high until stiff peaks form.
  15. Spoon on top of strawberries.
  16. Garnish with lavender flowers if desired.
  17. Serve immediately