Slice strawberries, place in a bowl. Reserve 1/2 cup of strawberries. Add 2 Tbsp sugar to the 1 1/2 cups of strawberries. Stir to combine. Set aside for 10 minutes.
In the bowl of a stand mixer with the whisk attachment, whip the whipped cream to soft peaks. Add in 1 Tbsp of sugar while whipping.
Crush 9 of the meringue cookies in a bowl or a zippered plastic bag. Reserve 3 for garnish
Gently fold strawberry mixture and crushed meringue cookies into whipped cream. Just until there are streaks of strawberry through whipped cream.
Place into serving dishes and top with remaining strawberries and meringue cookies (half a cookie per bowl)
It is best eaten right after it is made or within 8-10 hours. It will keep in an airtight container in the fridge for 2-3 days but the meringues will begin to soften and lose their crunch but it will still taste delicious.
If you prefer a softer, more marshmallow like texture to your meringues allow the whipped cream/strawberry/meringue mixture to sit in the refrigerator for a few hours before serving. I like to serve it right away because I like the crunch of the meringue cookie.
Make Ahead Tips. If you need to make this ahead of time I suggest putting together the components of the dessert but not assembling it until a few hours or right before you will serve it. The strawberries can be sliced and macerated the day before, just store in an airtight container. The whipped cream can be whipped a few hours ahead of time and kept in the fridge. The meringue cookies can be made a week or two ahead of time and kept in an airtight container at room temperature.