Stand mixer, wire whip attachment, instant-read thermometer
5large egg whites
1 1/2tspcream of tartar
Vanilla Whipped Cream
1cupcold heavy cream
4fresh mint leaves
Preheat oven to 225°F. Line a rimmed baking sheet with parchment paper.
To create the outline for the meringue wreath, use a 9-inch bowl to trace a 9-inch circle onto the parchment. Use a smaller 4-inch bowl to trace a 4-inch circle in the center of the 9-inch circle.
For the meringue, combine egg whites and sugar in a mixer bowl and place the bowl over a pan of simmering water.
Heat mixture to 160°F while whisking constantly to dissolve the sugar, about 5 minutes.
Transfer mixer bowl to stand mixer fitted with wire whip attachment. Starting on low and increasing to medium-high speed, whisk until stiff peaks begin to form, about 6 minutes.
Turn off the mixer and add cream of tartar, cornstarch, and vanilla. Mix in on low speed to combine, then increase speed to medium-high and continue beating 2-3 more minutes until the mixture is fluffy and glossy and forms stiff peaks.
Spoon 1/4 teaspoon of meringue onto each corner of the rimmed baking sheet to secure the parchment paper.
Use a clean rubber spatula to drop overlapping dollops of meringue inside the wreath outline. Use the back of a spoon to gently shape the meringue into a wreath shape.
Bake wreath for 2 hours until dry and crisp. Keep the oven door shut throughout the baking process.
After 2 hours, turn off the oven and prop open the oven door with a wooden spoon. Allow the meringue to gradually cool inside the oven for 1 1/2 hours.
Remove meringue from oven and loosen from the parchment with a thin metal spatula (meringue should release easily from the parchment paper). Let cool completely, 20 to 30 minutes.
Meanwhile, make the strawberry sauce. Combine 1 1/2 cups strawberries, sugar, lemon zest, and lemon juice in a medium heavy saucepan. Bring to a boil then simmer for 15 minutes until berries are soft and sugar has completely dissolved.
Remove from the heat and transfer to a bowl to cool completely. Once cool, fold in remaining 1/2 cup sliced strawberries.
For the vanilla whipped cream, pour heavy cream into a chilled mixer bowl fitted with wire whip attachment.
Add powdered sugar and whip on medium speed until cream begins to thicken.
Add vanilla and whip the cream on medium-high speed until medium peaks form.
To assemble the wreath, spread whipped cream over the cooled meringue and top with spoonfuls of strawberry sauce.
Garnish with sliced strawberries and mint leaves and serve immediately.
Make ahead: Strawberry sauce can be made 1-2 days in advance and refrigerated until ready to use. Meringue can be made 1 day ahead and stored in an airtight container overnight. Assemble wreath just before serving.