Preheat oven to 325F and line a sheet pan with parchment paper.
Bring a pan of water to a simmer.
In a bowl over the simmering water, whisk together the egg whites and sugar until sugar is dissolved.
Remove bowl from pan and whisk on high with cornstarch, vinegar and salt until stiff peaks form.
Dollop the meringue onto the sheet pan in 4 to 6 spots and spread into small circles.
Place them in the oven, reduce temperature to 230F, and bake for one hour to 90 minutes. The outside will have a hint of color and look dry. Turn off oven and let the meringue dry completely inside. This can be done overnight.
In a small saucepan, bring herbs and heavy cream to a simmer and turn off heat. Allow to steep for about 30 minutes.
In another bowl, combine all of the strawberry ingredients and let sit for about 30 minutes, or until liquid comes out of the berries to form a sauce.
Beat steeped cream and sugar until soft peaks form.
Spread cream on top of each pavlova and serve with a drizzle of the macerated strawberries and fresh herbs.