In a small saucepan, whisk together water and cornstarch. Heat over medium heat just until mixture begins to thicken, about 2 minutes. Transfer mixture to a small bowl and cover with plastic wrap. Set aside.

In a large mixing bowl, beat egg whites on medium speed until the surface begins to form bubbles. Add the cream of tartar and continue to beat until soft peaks form, about 2 minutes.

Keep the mixer running and add the sugar, one tablespoon at a time. Once all the sugar has been added, increase mixer speed to high and beat until stiff peaks form and egg whites become glossy, about 3-4 minutes.

Add the cornstarch mixture and the vanilla. Beat until stiff peaks form again, about 1-2 minutes more.

Preheat oven to 275 degrees. Postion oven racks to the bottom third of the oven.

Line a cookie sheet with parchment paper or a nonstick baking mat. Spoon the meringue into twelve ½-cup portions onto the prepared cookie sheets. Using the back of a spoon, form a small indention into the top of each meringue.

Carefully place the two cookie sheets in the oven and bake for about 45 minutes, or until the outside is dry and crisp on the outside. Do not remove the meringues from the oven. Turn off the oven, leave the door ajar, and allow the meringues to slowly cool inside the oven for about 1 hour.

If using fresh strawberries, slice berries into quarters.

Place berries in a medium mixing bowl. Pour sugar over berries and stir to combine.

Using a sharp paring knife, split the vanilla bean down the middle. Scrap out the inside of the bean into the bowl with the strawberries. Stir to combine and let the mixture sit for about 30 minutes.

Transfer mixture to a medium saucepan. Bring to a boil over medium to medium high heat and simmer until juice begins to thicken, about 10 minutes. Remove from heat and allow to cool slightly.

Place one cooled meringue on a plate. Top with whipped cream. Drizzle strawberry sauce over top.