Strawberry Shortcake Individual Pavlova’s – a crisp shortcake crumb meringue topped with vanilla cream and fresh strawberries ❤
Hello, and welcome to strawberry season (almost!) ❤ Strawberries are popping up everywhere in supermarkets here in the UK, making this the perfect time to use fresh British strawberries in your baking! I looked back at some previous recipes and I seem to really like using strawberries – I mean, why not? They’re soooo good – definitely one of my favourite soft fruits.
Making a pavlova was actually a suggestion of my mom’s, and as she’s such a loyal taste tester I obliged. These individual pavlova’s are really great for any occasion where you want as easy dessert to enjoy with family and friends – I chose to make mine as a scrummy dessert after our traditional Sunday lunch – and wow didn’t they go down well! You do need a little time and patience making the meringue, a little tender loving care and you’ll have perfect meringues – and it’ll be so worth your time!
I think my favourite part of a pavlova is when you break into the meringue and its soft, chewy and gorgeously mallow-y in the middle – just what you want – YUM! It’s the ultimate pavlova test when the centre is soft, and when you achieve this it’s like you’ve trekked the hypothetical Everest of meringue bakery – you’re waving your sweet sweet flag at the top of the mountain and thinking about how many mini pavlova’s you can justify eating in one sitting.
The most important part of making these super delicious individual pavlova’s is to take your time, play some chilled out tunes and slow everything right down. Adding the sugar to the egg whites needs to be done slowly to ensure all of the sugar is fully incorporated, and then when baking the pavlova you’ll need to stick to the ‘long and slow’ motto here folks. Other than these essentials its honestly a pretty much straightforward recipe for a dessert that not only looks impressive but tastes divine.
4 egg whites
250g caster sugar
1tsp white wine vinegar
1tsp corn flour
1tsp vanilla extract
100g crushed shortcake biscuits
1/2 vanilla pod
284ml double cream
200g strawberries, quartered
Preheat the oven to 130C(fan).
1 – Using a stand or hand mixer whisk the egg whites until stiff peaks form. Feel free to do the ‘hold above your head test’! Whilst still whisking add the sugar 1 tablespoon at a time, waiting in between additions for the sugar to incorporate. I usually wait about 20 seconds in between adding more sugar, but the slower you add the sugar the better really. Once all of the sugar has been incorporated add in the vanilla, corn flour and white wine vinegar and whisk one final time for 2 minutes.
2 – On a large baking sheet use a little meringue to stick the grease proof paper down onto the tray. Spoon out 15 meringues onto the sheet, spread into a circular shape and create a dip in the middle so you can add filling later. Sprinkle over some of the crushed shortcake biscuits onto each meringue, and bake for 1 hour. Once the hour is up, turn off the oven and leave the meringues to cool in the oven for 20 minutes before removing.
3 – Once fully cooled, whisk the cream with the seeds of half a vanilla pod. Spoon the whipped cream into the dip in the middle, top with strawberries and sprinkle over more shortcake biscuits.
Follow me on social media
@beckybakesandbakes – Instagram
@beckybakesandbakes – Twitter
@BeckyBakesandBakes – Facebook