Place sugar, 2 cups of strawberries and kirsch in a food processor and puree. Transfer to a bowl. Slice remaining strawberries and set aside.
Beat egg white in medium bowl with electric mixer until foamy. Add 3 T. sugar, one at a time, beating until soft peaks form. Set aside.
Mix tapioca, remaining 3 T. sugar, cream, milk and egg yolk in a medium saucepan. Let stand for 5 minutes, then cook over medium heat, stirring constantly, until mixture comes to a full boil.
Remove from heat and quickly stir in the egg white mixture and the vanilla until well blended. Cool for 20 minutes.
Spoon some puree into the bottom of a parfait glass, add a layer of tapioca cream, a layer of strawberries and finish with the tapioca cream. You will have enough for 6 parfaits. Chill until ready to serve.