Gently wash and hull the strawberries. Slice them into bite-sized pieces. If the strawberries are not very sweet, you can toss them with a tablespoon or two of granulated sugar and let them sit for about 10 minutes to macerate. This will draw out their natural juices and intensify their flavor.

In a large bowl, pour in the heavy cream and add the powdered sugar and vanilla extract. Using an electric mixer (handheld or stand mixer), whip the cream until stiff peaks form. Be careful not to overwhip, or you'll end up with butter! You want the cream to be thick and able to hold its shape.

Take your meringue cookies and gently crush them into smaller pieces. You don't want a fine powder – keep some larger chunks for a nice textural contrast.

Now comes the fun part! In individual serving glasses or a large bowl, start layering the components. Begin with a spoonful of whipped cream, then add a layer of crushed meringue, followed by a layer of sliced strawberries. Repeat these layers until you reach the top of your glass or bowl, finishing with a generous dollop of whipped cream and a few strawberry slices for garnish.

Ideally, you want to chill the Strawberry Eton Mess in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and the meringue to soften slightly, creating a perfect harmony of textures. However, you can serve it immediately if you're short on time!