Butter and flour a large baking sheet and mark twelve 3-inch circles. Preheat the oven to 175F. Beat the egg whites to the soft peak stage. Beat in half the sugar and continue until the egg whites reach the stiff peak stage. Fold in the remaining sugar and flour gently. Fill a pastry bag fitted with a 1/4-inch plain nozzle, with the meringue. Starting at the center of each circle, pipe 6 concentric circles of meringue. Then pipe six 3-inch rings and six 1-inch pieces. Bake for 40 minutes. Remove the meringues from the baking sheet carefully and cool on a wire rack. Whip the heavy cream, adding the sugar, 1 tablespoon at a time, once the soft peak stage is reached. Beat in the vanilla extract. To serve, pipe a ring of whipped cream around the outer edge of each concentric circle and place a meringue ring on top of the cream. Fill the rings with whipped cream and strawberries. Top each meringue cake with the smaller pieces.
