Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan.

Whisk together all-purpose flour, baking powder, and salt until combined.

Beat softened butter with 1¼ cups sugar until light and fluffy (about 3-4 minutes).

Add eggs one at a time, then blend in vanilla bean paste and room temperature milk.

Gradually add dry ingredients to wet mixture, alternating with the remaining milk.

Fold pureed strawberries into batter gently.

Pour batter into prepared pan and bake for 50-60 minutes until a toothpick comes out clean.

Let the cake cool for about 10 minutes before transferring to a wire rack.

Whisk egg whites until soft peaks form. Heat cream of tartar and water to 240°F and add to egg whites.

Spread meringue over cooled cake and optionally toast it for golden brown finish.