Prep Time: 10 min. • Cook Time: 1 hr.
Preheat oven to 300°F. Line a baking sheet with parchment paper.
In a large bowl, beat egg whites until stiff but not dry. Gradually add in 1¼ cups sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in 1 teaspoon vanilla extract, 1 teaspoon lemon juice, and cornstarch.
Spoon mixture onto the parchment paper in 4 circles. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
Bake for 1 hour. Cool on a wire rack.
Wash the berries and cut the strawberries into quarters. In a medium bowl, combine the berries with 2 tablespoons sugar and 1 teaspoon lemon juice. In a small bowl, beat the cream until stiff peaks form, whisk in 2 tablespoons sugar and ½ tsp. vanilla extract.
Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with berries. Garnish with mint leaves.