Orange Strawberry Pavlova Shortcake. A sort of trifle version of a pavlova that’s combination of 2 great desserts. Ideal for feeding a crowd.
This strawberry pavlova shortcake is maybe the best way to use leftover egg whites ever! Made even better with diced cake, orange segments & whipped cream.
This is what happens at my house when there are leftover egg whites to put to good use. I had some on hand after making an amazingly cool and creamy Frozen Key Lime Pie last weekend.
A surplus of fresh strawberries in the fridge also added inspiration. he birthday of one of my work colleagues, Brian, the following Monday was also a good reason to bake.
I had forgotten how large a pavlova that 8 egg whites could make so this dessert turned out to be quite large. It would be perfect to take along to a weekend barbecue to serve to all in attendance.
This dessert will easily feed 20 or more so feel free to cut the recipe in half to make a smaller shortcake.
My co-workers lined up by the dozens for a sample of this impressive, decadent summer dessert. They all declared it absolutely delicious, with the crispy, sweet, melt-in-your-mouth orange pavlova base getting particular rave reviews.
Originally published on June 20, 2012. Updated April 2020.
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For the pavlova base.
- 8 large egg whites, at room temperature
- 2 cups fine granulated sugar
- 2 tsp vanilla extract
- 3 tbsp corn starch
- 2 tsp white vinegar
- zest of 1 orange finely minced
For the sponge cake
- 1 cup flour
- 1 tsp baking powder
- 6 eggs separated, room temperature
- 1/4 tsp cream of tarter
- 1 cup sugar, separated in 2 half cups
- 2 tsp vanilla extract
- 1/2 tsp lemon flavouring (optional)
For the Strawberry-Orange Compote
- 4 cups fresh or frozen strawberries
- 3/4 cup sugar
- 1/2 cup orange juice
- zest of one orange, finely grated
- 2 tbsp corn starch
For the Vanilla Whipped Cream
- 2 cups whipping cream
- 4 tbsp icing sugar
- 2 tsp vanilla extract
To prepare the Pavlova Base
- Preheat oven to 250 degrees F.
- Whip the egg whites and vanilla to soft peaks and gradually add the sugar slowly, whipping until the sugar is completely dissolved. Pinch the meringue between your fingertips to feel that all of the sugar granules have completely dissolved.
- Sprinkle the meringue with the corn starch, vinegar and orange zest.
- Fold in orange zest, corn starch and vinegar gently with a rubber spatula. This step helps a crisp crust to form on the meringue.
- Drop the meringue onto a parchment paper lined baking sheet and spread it out into a 12 inch circle which is slightly indented to form a shallow bowl, leaving a one inch border.
- Bake for 1 hour and 45 minutes or until small cracks appear in the meringue. Turn off the oven, leave the door ajar and allow the pavlova to cool completely in the oven.
To prepare the Sponge Cake
- Sift together the flour and baking powder and set aside.
- Beat egg whites and cream of tarter until foamy.
- Add ½ cup sugar gradually until egg whites are stiff.
- Beat egg yolks and ½ cup sugar until foamy and thickened.
- Fold beaten egg yolks into the beaten egg whites along with the vanilla (and lemon) for only a few turns.
- Then, slowly and gradually fold in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture.
- I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.
- Pour into greased and parchment paper lined 9 inch round cake pans.
- Bake at 325 degrees F for 25-30 minutes or until center springs back when touched. Turn onto a wire rack to cool completely.
To prepare the Strawberry-Orange Compote
- Combine the berries, sugar orange juice and orange zest in a saucepan and bring to a gentle boil.
- Thicken with 2 tbsp corn starch dissolved in ¼ cup cold water, which is added to the strawberries while stirring gently.
- Boil gently for 1 additional minute, stirring constantly. Cool completely then fold in 1 cup fresh sliced strawberries
To prepare the Vanilla Whipped Cream
- Whip together until the cream, icing sugar and vanilla extract until firm peaks form.
To construct the pavlova shortcake.
- Lay the pavlova base on a large serving platter and cover with about 3/4 of the vanilla whipped cream.
- Cut the sponge cake into 3/4 inch cubes and pile on top of the whipped cream covered pavlova.
- Spoon the strawberry-orange compote over the cake cubes.
- Top with the remaining vanilla whipped cream and garnish with additional slices strawberries and orange sections.
Serving Size1 piece
Amount Per Serving Calories 353Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 83mgSodium 51mgCarbohydrates 63gFiber 1gSugar 58gProtein 4g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.