Preheat the oven to 130°C.
Whisk egg whites until soft peaks form, then gradually whisk in caster sugar until stiff peaks form.
Secure greaseproof paper to a tray with meringue dots and spoon 8 to 12 dollops onto the paper.
Bake for 60 to 90 minutes until firm but slightly soft in the middle and leave to cool.
Purée half the strawberries in a food processor, reserve some for garnish, and chop the remainder.
Whisk cream to soft peaks, then fold in purée, icing sugar, and chopped strawberries.
Sandwich the strawberry cream between two meringues and garnish with a whole strawberry.