Ingredients:

  • 500g (1 lb) fresh strawberries, hulled and halved (quartered if large)
  • 2 tablespoons granulated sugar (30ml)
  • 1 tablespoon lemon juice (15ml)
  • 300ml (1 1/4 cups) heavy cream (double cream)
  • 3 tablespoons elderflower cordial (45ml)
  • 4 large shop-bought meringues, roughly crushed

Instructions:

  1. In a small bowl, gently toss the halved strawberries with the granulated sugar and lemon juice. Set aside to macerate for at least 10 minutes, stirring occasionally.
  2. In a large mixing bowl, whip the heavy cream with the elderflower cordial until soft peaks form. Be careful not to overwhip – you want it light and airy, not stiff.
  3. In individual serving glasses or bowls, layer crushed meringues, macerated strawberries (with their juices), and elderflower cream.
  4. Repeat the layering process until all ingredients are used, finishing with a generous dollop of cream and a scattering of crushed meringue.
  5. Serve immediately to prevent the meringues from becoming soggy.