Preheat oven to 325°F. Line sheet tray with parchment paper and draw 8 (4-inch) circles, leaving 1 inch between circles. Set aside. Hull strawberries and place 1 cup in a food processor. Pulse until puréed. Force purée through a fine-mesh sieve to remove seeds and set aside. Slice remaining berries and reserve for serving.

Place egg whites in a large metal bowl of a standing mixer. Beat the whites until they hold stiff peaks. Slowly add sugar, 1 tablespoon at a time, to the egg whites. Once all sugar is incorporated, continue beating for 3 minutes.

Meanwhile, combine cornstarch and cardamom in a small bowl. In a separate small bowl combine orange zest and white vinegar. Once the egg whites are sufficiently beaten, add the cornstarch mixture and beat until incorporated. Add the vinegar mixture and beat for another 30 seconds. Spoon the meringue onto prepared sheet trays. Starting in the center of each 4-inch circle, spread the meringue and build the height to 1 inch, leaving a slight indentation if the center.

Place the pavlovas in the oven and reduce temperature to 225°F. Bake for 1 hour and 30 minutes. Do not open the door at any time. Once the pavlovas are finished cooking turn off the oven and allow them to cool inside. When the oven is completely cooled, you can either leave the pavlovas in the oven until you intend to serve or wrap them carefully in plastic.

Before serving, whip heavy cream in a metal bowl to stiff peaks. Spoon 2 tablespoons of strawberry purée into the cream and fold until incorporated. Garnish with sliced strawberries.

Note: Both recipes work with other berries that are in season, like blackberries or blueberries. Try a mix of berries on the pavlova!