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1
Preheat oven to 275F and line 2 large baking sheets with parchment paper.
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2
Trace three 12- by 4-inch rectangles on parchment (2 on one sheet, at least 2 inches apart, and 1 on the other), then turn over.
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3
Pulse together almonds, 2 tablespoons sugar, and cornstarch in a food processor until finely ground, being careful not to grind to a paste.
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4
Beat whites with standing electric mixer at medium speed until foamy.
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5
Beat in cream of tartar and a pinch of salt, then gradually beat in remaining 3/4 cup sugar, vanilla, and almond extract.
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6
Increase speed to high and beat until meringue holds stiff, glossy peaks.
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7
Fold ground almonds gently but thoroughly into meringue in 3 batches.
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8
Spread evenly onto rectangles on parchment with a small metal spatula, filling them in.
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9
(As mixture bakes, meringue will spread slightly outside lines.)
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10
Bake meringue layers in upper and lower thirds of oven, switching position of sheets halfway through baking, until firm and pale golden, 1 hour to 1 hour and 10 minutes total.
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11
Slide meringue layers, still on parchment, onto racks, then cool completely and peel off paper.
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12
Place 1 meringue layer on a platter and spread 1 1/2 cups ice cream evenly on top with cleaned spatula.
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13
Top with second meringue layer, then with remaining 1 1/2 cups ice cream.
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14
Top with third meringue layer, then trim edges of dacquoise with a serrated knife to make even.
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15
Wrap in plastic wrap and foil and freeze at least 3 hours and up to 2 days.
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16
Just before serving, trim and thinly slice strawberries and arrange decoratively over dacquoise.
