Preheat the oven to 200 (F), centering the rack in the oven.

In a medium, heatproof bowl, combine 2 large egg whites, 1/2 cup granulated sugar and a pinch of cream of tartar. Place the bowl over a pot of simmering water, making sure that the bottom of the bowl does not touch the water. Whisk the mixture until the sugar has dissolved and the whites are warm to the touch, testing the mixture with your fingers.

Once the meringue is stiff, transfer to a pastry bag fitted with a 1/2-inch or 3/4-inch star tip. Pipe 1-inch drops onto two baking sheets each lined with parchment paper — there's no need to get the meringues perfect, they're going to end up crushed in the dessert anyway! Bake in the preheated oven for 1 1/2 hours, until the meringues are crisp on the outside but soft on the inside — be careful not to overbake, or the meringues will start to brown and lose their pure white color. Once the meringues are finished baking, turn off the oven heat and crack the oven door to allow the meringues to cool slowly to room temperature, about 3 to 4 hours.

In a medium bowl, toss together 1 cup quartered and hulled fresh strawberries and 1 tablespoon granulated sugar. Set aside for 10 to 15 minutes to allow the strawberries to macerate. The sugar will draw out the juices from the strawberries, making them more fragrant and delicious.

In the bowl of a freestanding electric mixer fitted with a whisk attachment, combine 1/2 cup confectioner's sugar and 1 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form — be careful not to overmix, or you'll end up with butter!

Divide the whipped cream, strawberries and meringues between four ramekins. Serve immediately.