500g fresh strawberries, hulled
2 tbsp caster sugar
300g thickened cream
1 tbsp icing sugar
1 tsp vanilla extract
5 meringue nests, roughly crushed
Roughly chop ½ the strawberries and place into a food processor with caster sugar. Process until a puree forms. Pass mixture through a fine sieve. Pour sauce into a jug and set aside.
Whip cream, icing sugar and vanilla until soft peaks form. Quarter remaining strawberries. Spoon puree into the base of 4 serving glasses. Top with meringue, cream, strawberries, meringue and cream. Serve.