Preheat the oven to 140°C (285°F). Line a baking tray with parchment paper. Draw a 20 cm circle on the paper as a guide. This helps shape the pavlova evenly during baking.

Place egg whites in a clean mixing bowl. Beat them with an electric mixer. Continue mixing until soft peaks form. The mixture should look white, fluffy, and slightly glossy.

Add caster sugar one tablespoon at a time while mixing. Beat well after each addition. This step creates a thick and shiny meringue mixture that holds its shape.

Add cornflour, vinegar, and vanilla extract to the meringue. Fold gently using a spatula. These ingredients help create the soft center pavlova is known for.

Spoon the meringue onto the prepared circle on the baking paper. Spread gently to form a round shape. Create a small dip in the center for the cream and strawberries.

Place the tray in the oven. Bake for about 75 minutes. The outside should look dry and slightly crisp. Turn off the oven and leave the pavlova inside to cool slowly.

Pour heavy cream into a bowl. Add powdered sugar and vanilla extract. Beat until soft peaks form. The cream should be smooth and fluffy but not too stiff.

Place the cooled pavlova on a serving plate. Spread whipped cream gently over the center. Add sliced strawberries on top in a beautiful layer.

Add a few mint leaves for extra color if you like. Slice carefully and serve immediately. The mix of crisp meringue, cream, and strawberries tastes amazing.