• Preheat the oven to 250°F and line a baking sheet with parchment paper.
• Draw a 7 or 8-inch circle on the parchment paper as a guide, then flip it over so the pencil marking is on the underside.

Prepare the Meringue

• In a dry, clean mixing bowl, beat the egg whites with a mixer on medium speed until you get soft peaks.
  
• Gradually add the granulated sugar, a tablespoon at a time, beating well after each addition, mixing until the meringue is glossy and forms stiff peaks.
  
• Gently fold in the vinegar, half the vanilla and the cornstarch just until combined, taking care not to deflate the meringue.
  
• Spoon the mixture onto the prepared parchment circle, shaping it into a round that has slightly higher edges and a small dip in the middle for the topping.
  

Bake the Meringue

• Bake your pavlova for 1 hour and 15 minutes, or until the outside is pale and dry.
  
• Switch off the oven, crack the door ajar and let the pavlova cool completely in the oven for at least an hour.
• Carefully transfer the cooled pavlova onto a serving plate.

Make the Vanilla Whipped Cream

• When ready to serve, whip the heavy cream with the remaining vanilla and powdered sugar until you get soft peaks.
  

Add Toppings to the Meringue Base

• Spread the whipped cream over the middle, then top with sliced strawberries.
  
• Sprinkle with more powdered sugar and/or garnish with fresh mint if liked.
  
• Serve this strawberry pavlova immediately.