- 1 pound strawberries, hulled and quartered
3 tablespoons granulated sugar
1 cup heavy cream
1/4 cup confectioners' sugar
3 cups coarsely crumbled pink or white meringue cookies (about 4 ounces)
- Gently stir together strawberries and granulated sugar in a large bowl. Cover, and let stand at room temperature until juices are released, at least 30 minutes (or refrigerate overnight).
- Coarsely crush berries using a potato masher. Whisk together cream and confectioners sugar in a large bowl until soft peaks form. Gently fold in cookies and berries (with juices) until almost combined but ribbons of juice remain. Serve immediately.
- Desserts, Whipped Cream