Jordgubbspavlova

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1. 1
   Place a rack in middle of oven; preheat to 275°. Place a sheet of parchment on a 13x9" rimmed baking sheet. Turn a 10"-diameter bowl over and draw a circle around the border; turn parchment over. Beat 6 large egg whites, room temperature, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in the bowl of a stand mixer fitted with the whisk attachment over low speed until frothy, 2–3 minutes. Increase speed to medium and, with motor running, add 1 cup (200 g) sugar 1 Tbsp. at a time, beating until incorporated after each addition before adding more, about 5 minutes. Increase speed to high and add 1 Tbsp. sifted cornstarch and 1 tsp. fresh lemon juice and beat until sugar is dissolved, stiff peaks form, and meringue is glossy, 3–4 minutes. (Rub a little meringue between your fingers; if you feel sugar granules, keep beating until dissolved.)
2. 2
   Spread meringue out inside circle on prepared baking sheet, swirling to create a depression in the center to hold the berries, to make a 10" round about 1" thick in the center and 3" thick at the edges.
3. 3
   Reduce oven heat to 200°. Bake meringue until firm to the touch, about 3 hours. Turn off oven and prop open door with a wooden spoon. Let meringue cool in oven, about 2 hours. Do Ahead: Meringue can be made 1 day ahead. Store tightly wrapped at room temperature.
4. 4
   Bring 1 lb. fresh strawberries, hulled, halved, ½ cup (50 g) sugar, 3 Tbsp. fresh lemon juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to a boil in a large saucepan. Reduce heat and simmer until berries begin to soften, about 5 minutes. Let sauce cool slightly, then transfer to a blender and blend until smooth. Transfer to an airtight container; cover and chill until ready to use. Do Ahead: Sauce can be made 1 day ahead. Keep chilled.
5. 5
   Toss 1 lb. fresh strawberries, hulled, quartered, 1 Tbsp. sugar, ½ tsp. finely grated lemon zest, 1 tsp. fresh lemon juice, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. vanilla extract in a medium bowl. Cover and chill 15 minutes.
6. 6
   Spoon 1 cup sauce over meringue (save any remaining sauce for another use, like pouring over waffles); mound macerated strawberries in the center.