Preheat oven to 350°F. Trace a 9-inch of circle parchment paper using a 9-inch cake pan as a guide. Place the parchment on a baking sheet, turning it over so the marked-up side of the parchment is face down.

To the bowl of a stand mixer, add the egg whites and beat, starting on low and gradually increasing to high, until the whites start to turn glossy and form peaks. Gradually add in sugar and beat until the meringue is shiny with stiff peaks.

Gently fold in by hand the cornstarch, vinegar, and vanilla.

Scoop the meringue onto the parchment, shape it within the circle, use a spatula to smooth out the sides and top, then make a shallow well in the center to hold the strawberries.

Reduce oven temperature to 200°F and immediately place meringue in the oven. Bake for 90 minutes. Without opening the oven door, turn off the oven, leaving the meringue inside; let cool completely, 1 to 2 hours.

Prepare the topping: in a glass bowl, stir together the strawberries and sugar, cover with plastic wrap, and set aside in the refrigerator or at room temperature.

In a clean bowl of a stand mixer (or with a bowl and whisk) whip the cream until soft peaks form. Gradually add the sugar and vanilla. Continue to beat until your desired whipped cream consistency, being careful not to overbeat.

Assemble the pavlova: Place the pavlova on a serving platter, spoon a generous amount of whipped cream into the well of meringue, then top with the strawberries, allowing some of the juice to drizzle over the edge. Slice into wedges and serve immediately.