How to Make It
In a large bowl, beat whites and cream of tartar with a mixer on high speed until whites are foamy.
Mix 1 cup sugar, cinnamon, and baking powder. Beating on high speed, gradually add sugar mixture to whites. Then continue beating until whites hold stiff, glossy peaks.
Crush crackers into pieces about 1/4 inch across. Fold crackers and walnuts into whites.
Line 2 baking sheets, 12 by 15 inches each, with cooking parchment (or lightly oil nonstick baking sheets). Spoon meringue mixture in 8 equal mounds about 3 1/2 inches wide and well separated.
Bake in a 300° oven until meringue walnut puffs are lightly browned, about 30 minutes. Let cool on pan about 10 minutes. With a spatula, transfer to racks to cool. If making ahead, package walnut puffs airtight and hold at room temperature up to 1 day.
Mix strawberries and cream with sugar to taste and spoon onto the walnut puffs.