Directions

1. Place a third of the strawberries in a medium bowl and mash with a fork. Cut the remaining strawberries into quarters and add them to the bowl. Add 2 1/2 tablespoons and 1/2 teaspoon of caster sugar, and stir until well combined. Let sit for 10 minutes, stirring occasionally.
   
2. In a bowl of an electric mixer with whisk attachment, combine the heavy cream and 1 tablespoon of sugar. Beat on medium speed until soft peaks form.
   
3. Place 4 meringues in a sealable plastic bag and coarsely crush with a rolling pin. Fold into the whipped cream. Break the remaining meringue cookies into various-sized pieces.
   
4. In small clear cups layer the cream, strawberries, and broken cookies, creating as many layers as you want. Serve immediately or chill for up to 3 hours before serving.