Whip egg whites with cream of tartar until foamy. Gradually add 1 cup sugar and whip until stiff peaks, about 8 minutes. After egg whites have been whipped, fold in cornstarch and white vinegar.
Trace a 10-inch circle onto a piece of parchment paper. Spread meringue to fit into circle.
Bake at 300 F for 30-40 minutes and allow to cool.
Whip cream to soft peaks and fold in 2 tbsp sugar.
Hull and quarter strawberries.
Top pavlova with whipped cream and fresh berries. Garnish with some fresh lemon zest curls.