Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 7–8 inch circle as a guide (optional).

Sift 1 cup of white sugar with cornstarch to remove lumps and set aside.

Beat egg whites in a clean, dry mixing bowl on medium speed until soft peaks form.

Gradually add the sugar mixture, one spoonful at a time, beating on high until the meringue becomes glossy and stiff peaks hold firmly.

Add lemon juice and gently fold it in using a spatula. This helps stabilize the meringue.

Shape the pavlova: Spoon the meringue onto the parchment, staying within your circle. Smooth the sides and create a slight well in the center for toppings.

Bake for 1 hour without opening the oven door. After baking, turn the oven off and let the pavlova cool completely inside (about 2 hours). This prevents cracks.

Beat heavy whipping cream with confectioners’ sugar until soft, fluffy peaks form.

Once the pavlova is fully cooled, top it with whipped cream and fresh sliced strawberries.

Serve immediately for the best texture—crispy outside, marshmallowy inside.