How to Make It
Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper.
Whisk together tapioca starch and 1 3/4 cups sugar in a small bowl.
Beat together egg whites, lemon juice, and salt with an electric mixer on medium speed until frothy, 1 to 2 minutes. Increase speed to medium-high, and gradually add sugar mixture, beating until stiff, glossy peaks form, about 10 minutes.
Spread meringue onto prepared baking sheet in an even layer to form a 13- x 10-inch rectangle. Bake at 250°F until set and firm, about 2 hours and 30 minutes. Turn oven off, and let stand in oven to completely cool, about 3 hours.
Combine strawberries, basil, and vinegar in a bowl; let stand 30 minutes.
Just before serving, beat together cream and remaining 1 tablespoon sugar with an electric mixer on medium-high speed until soft peaks form. Spread whipped cream evenly over meringue. Top with strawberry mixture. Serve immediately.