Whisk the egg white in a stand mixture until they reach soft peaks. 2-3 minutes.
Add in the cream of tartar, corn starch, and sugar.
Continue whisking another 1-2 minutes until egg mixture is glossy and has soft peaks.
On a lined baking sheet, spread the merengue mixture into 2 - 6(ish) inch circles (depending on how big you want them and how many you want to make) and ½ inch thick. With a spoon, indent the middle of the pavlova circles to form a nice nest for the whipped cream.
Bake for 50 minutes.
Let the pavlovas cool completely. Then top with whipped cream and berries.
The pavlova shells can be made ahead of time. Simply leave on your counter up to 8 hours or until ready to serve.