1 batch meringue cookies (homemade or store-bought)

2 lbs (907 g) strawberries, hulled and quartered, divided

3 tablespoons granulated sugar

2 tablespoons cornstarch

1 tablespoon lemon juice

2 cups (475 ml) heavy cream

½ cup (62 g) powdered sugar

½ teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

In a saucepan, combine half the strawberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat until berries soften and sauce thickens. Cool completely.
Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
Lightly crush meringue cookies into bite-sized pieces.
Layer whipped cream, strawberry sauce, fresh strawberries, and meringue in serving glasses or a trifle bowl.
Repeat layers, finishing with whipped cream, sauce, and meringue on top.
Serve immediately for best texture.

Assemble just before serving to keep meringue crunchy.

Use mixed berries (raspberries, blueberries, blackberries) for variation.

Add liqueur (like Chambord or Grand Marnier) to sauce for extra flavor.

Lemon zest in whipped cream adds brightness.

Frozen strawberries work for sauce but fresh are best for layering.