Although shortcake is traditionally made with tea biscuits, in this recipe I’ve used a crispy, chewy meringue as its base. This is an easy yet impressive dessert that is the perfect summer treat alongside a chilled rosé sparkling wine.
Strawberry Shortcake Pavlova
6 to 8 servings
Prep Time: Less than 30 minutes
Total Time: More than 3 hours
- 1 1/2 lbs strawberries, sliced
- 2 tbsp sugar
- 1 1/2 cup whipping cream
- 1 tbsp icing sugar
- 1 tsp vanilla
- Pavlova (see Here’s How)
Directions: Combine the strawberries and sugar. Let sit at least 30 minutes. Beat or whisk together the whipping cream, sugar and vanilla until soft peaks form. To serve, top the pavlova with strawberries and whipped cream.
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Here’s How: Pavlova
Preheat oven to 275 degrees F. Drawn a 9” circle on a parchment lined baking sheet. In a stand mixer with the whisk attachment, beat 4 egg whites until frothy. Gradually add in 1 ¼ cups sugar, quarter cup at a time.
Continue to beat until meringue is no longer gritty and stiff peaks form. Add in a pinch of sea salt and 1 teaspoon vanilla and mix until just combined.
Spread onto the circle drawn on the parchment. Bake 1-1 ½ hours until crisp but not browned. Turn off the oven and allow the meringue to cool completely in the oven.