Crush the Meringue: Start by taking your vanilla meringue cookies and placing them in a zip-top bag. Using a rolling pin, gently crush them into coarse crumbles. Be careful not to pulverize them into dust; you want some delightful crunchy bits to remain. This will add texture to your dessert.
Prepare the Strawberry Topping: In a medium bowl, add about two-thirds of your hulled and quartered fresh strawberries. Toss in the lemon zest, lemon juice, and 2-3 tablespoons of granulated sugar, adjusting to the sweetness of your strawberries. With a potato masher or immersion blender, coarsely blend the strawberries until you achieve a chunky consistency. This mixture will be the fruity layer of your dessert.
Incorporate Remaining Strawberries: After blending, stir in the remaining third of the quartered fresh strawberries. This adds fresh chunks of fruit for a variety of textures. Taste your mixture and add more granulated sugar if needed; you want it to be deliciously sweet!
Beat the Whipped Cream: In the bowl of your stand mixer, pour in the cold heavy whipping cream along with 1 tablespoon of granulated sugar. Beat on medium to high speed using the whisk attachment until the cream is whipped and spreadable, which should take about 3-4 minutes. Keep an eye on it to avoid overwhipping, which can cause it to turn grainy.
Assemble the Dessert: Grab some clear drinking glasses or your preferred serving cups. Start layering by spooning some whipped cream into the bottom of the glass. Follow it with a heaping spoonful of your strawberry mixture, then sprinkle on some of the crushed meringue cookies. Repeat this process until the cups are filled, finishing with a dollop of whipped cream and a sprinkle of meringue on top for presentation.
