Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
Beat the eggs and cream of tartar on low speed, gradually increasing the speed to high, until very foamy. Gradually add the sugar, about 2 tablespoons at a time, and continue to beat until stiff peaks form. Add the vanilla and cornstarch and beat for another minute.
Dump the mixture onto the prepared baking sheet and, using the back of a large spoon, spread the mixture out into an 8 or 9 inch circle with an indentation in the middle.
Place in the oven and immediately reduce the oven temperature to 200 degrees. Bake until the pavlova is firm and dry, about 90 minutes. Let cool completely.
Whip the cream and powdered sugar until soft peaks form. Spread into the center of the pavlova. Top with strawberries and serve.