Heat oven to 350 degrees F. Coat a jumbo muffin pan (6 muffin cups) with nonstick cooking spray.
In bowl, mix flour, baking soda, powder, cinnamon and salt. In another bowl, beat eggs and 1 cup sugar until smooth; beat in buttermilk, oil, liqueur and vanilla. Make well in center of flour mixture. Add egg mixture to well. Stir until smooth. Stir in strawberries. Divide among muffin cups.
Bake in 350 degree F oven 30 minutes. Let cool in pan 5 minutes. Unmold onto rack. Let cool completely.
Increase heat to 450 degrees F. In bowl, dissolve whites in 6 tablespoons warm water. Add cream of tartar. Beat, gradually adding remaining 1/2 cup sugar, until stiff peaks form. Spoon 2/3 cup meringue onto each muffin; place on baking sheet. Bake until lightly browned, about 4 minutes. Makes 6 jumbo muffins.