Hull and quarter the Strawberries, then place them in a bowl and sprinkle over the Caster Sugar. Gently toss and leave to macerate for 10–15 minutes so the berries release their juices.
Crush the Crisp Meringue Nests by hand or in a bag to make a mix of large and small pieces; set a handful aside for garnish.
Pour the Double Cream into a chilled bowl, add the Vanilla Extract, and whisk until soft peaks form — be careful not to overwhip; the cream should be airy and smooth.
Fold about two-thirds of the crushed meringue and most of the macerated strawberries (reserve a little of the syrup) into the whipped cream using a spatula, gently combining so the mixture stays fluffy and streaks of berry remain.
Spoon the mixture into individual glasses or a large serving bowl, then scatter the reserved strawberries, meringue pieces and a little of the berry syrup on top for shine and extra sweetness.
Serve immediately for maximum crunch, or chill for up to 30 minutes if you prefer it cooler — note that the meringue will soften over time.
