Basil & Strawberry Pavlovas
If you’re looking for a light, showstopping dessert that bursts with flavour and garden-fresh charm, these Basil & Strawberry Pavlovas are your new summer staple. As part of my Bakes in Bloom series, this recipe brings together crisp, cloud-like meringue, juicy strawberries, and an aromatic basil cream — all using ingredients you can grow right at home.
Whether you’re baking for a dinner party or simply indulging in a weekend garden treat, this pavlova – episode 5 in my Bakes in Bloom series will deliver on flavour, freshness, and drama.
Why Strawberry & Basil Work So Well Together
Strawberries are sweet, juicy, and vibrant — the perfect contrast to basil’s lightly peppery, fragrant aroma.
Basil might seem unusual in a dessert, but it actually enhances the berry’s flavour and adds depth without overpowering.
It’s a grown-up twist that still feels playful and summery.
Think of it like a flavour remix: strawberry and basil are the garden version of strawberries and mint — but more complex and elegant.
How to make the perfect meringue every time:
The foundation of any great pavlova is its meringue — crisp on the outside, marshmallowy on the inside. Here are the essential tips:
Meringue Tips for Success:
Use room temperature egg whites — they whip better and hold air more effectively.
Make sure your bowl and whisk are squeaky clean and grease-free — even a drop of fat can ruin the structure.
Add sugar gradually — whip your whites to soft peaks first, then add your caster sugar one tablespoon at a time.
Use cornflour and vinegar — this classic combo gives pavlova its signature chewy centre and prevents cracking.
Bake low and slow — around 100°C (fan) for 1.5 hours, then leave it in the oven to cool completely with the door ajar. This reduces collapse and cracking.
How to Grow a Huge Basil Plant from Store-Bought Herbs
Supermarket basil often wilts in days — but you can turn it into a thriving garden plant with a few simple tricks:
Basil Plant Tips:
Repot immediately: Store-bought basil is crammed into tiny pots. Gently divide it into 3–4 sections and replant each into separate pots with good quality compost.
Keep it in sunlight: Basil loves warmth and full sun — a windowsill or balcony works wonders.
Water from below: Place the pot in a dish and let it drink from the base to avoid soggy stems.
Pinch the tops: Regularly pinch off the top two leaves once the plant is established. This encourages bushier growth instead of one tall, leggy stem.
Harvest smart: Always harvest from the top, not the bottom — it helps the plant stay strong and full.
Before you know it, you’ll have basil to use in sweet and savoury dishes all summer long!
Serving Ideas & Variations
Swap strawberries for peaches or raspberries in late summer.
Infuse your whipped cream with a basil syrup or blend fresh basil directly into mascarpone for an herby cream filling.
Drizzle with balsamic glaze or honey for a luxe finish.
Basil & Strawberry Pavlovas
These Strawberry & Basil Pavlovas are more than just a dessert — they’re a celebration of seasonal ingredients, fresh garden flavours, and the joy of slow baking. Whether you're growing your own herbs or picking strawberries with your little ones, it’s the kind of bake that feels like summer on a plate.
Makes 6
For the meringue
3 egg whites
175g caster sugar
1/2 tsp vanilla extract
Lemon to run around your bowl
For the vanilla cream
300ml double cream
1tsp vanilla bean paste
For the basil strawberries
300g strawberries, quartered
1tsp balsamic vinegar
10 basil leaves, sliced
1tbsp caster sugar
Method
To make the meringues
Preheat the oven to 120C/250F. Make sure to choose a clean mixing bowl, and run half a lemon around the bowl before wiping dry with some kitchen towel. This will ensure that any trace of fat or moisture is eradicated, which can stop your egg whites from whipping up.
Add the egg whites to the bowl and whisk to soft peaks. While continuously whisking, slowly add the caster sugar – 1 tbsp at a time – until you have a stiff, glossy meringue mixture. Whisk in the vanilla extract until combined.
Line a baking tray with baking paper, fixing it in place with a tiny blob of meringue in each corner, then fill a piping bag with the meringue mixture. Pipe rounds of meringue onto your baking parchment, spaced well apart.
Bake for 1 hour 15 minutes for mallowy centres, or 1 hour 30 minutes if you prefer a crispier and crunchy meringue. Turn off your oven once the time is up and leave the meringues overnight to dry out.
To make the topping
Start by making the macerated strawberries by combining the quartered strawberries, balsamic vinegar, caster sugar and sliced basil in a bowl. Mix well and set aside.
Pour your double cream into a mixing bowl with the caster sugar and vanilla bean paste, then gently whip to soft peaks.
To assemble
Take a meringue and either spoon or pipe some vanilla whipped cream into the centre.
Top with a few spoonfuls of basil strawberries, along with some of the juicy-ness and serve immediately.
