Preheat oven to 100°C and line three baking trays with greaseproof paper.
Whisk egg whites in a bowl until soft peaks form.
Gradually whisk in 400g sugar until the mixture is stiff and glossy.
Transfer meringue into a piping bag fitted with a small plain nozzle.
Pipe meringue into three 23cm circles drawn on the paper and spread until filled.
Bake for 20 minutes, then turn off the oven and leave for 2 hours until crisp.
Blend 150g chopped strawberries with icing sugar and sieve into a bowl.
Whip double cream to soft peaks and fold in vanilla, strawberry purée, and remaining chopped fruit.
Heat 150g sugar and water in a pan until it turns into a deep caramel.
Dip whole strawberries into the hot caramel and set aside on a plate.
Layer meringue circles with cream mixture and decorate with caramel-dipped strawberries and remaining caramel.