1. Place half of the strawberries in a blender and whizz until fairly smooth. Chop the remaining strawberries.
2. In a bowl, whip the double cream until stiff peaks form. Fold in the strawberry purée and crushed meringue until just combined, leaving visible swirls. Fold in the chopped strawberries.
3. Layer the meringue mixture and the chopped strawberries in serving glasses.