Heat oven to 250° F. 

Line a large baking tray with parchment paper.

Whisk egg whites in a large bowl until they form stiff peaks. Add in the granulated sugar a third at a time, whisking back to stiff peaks in between additions. 

Spoon dollops of meringue mixture onto the parchment paper and cook on bottom shelf of oven for 1 hour - 1 hour 15 minutes or until meringues are hard and do not stick to paper. Let meringues cool.

Use blender to blend 1/3 of the strawberries into a sauce. 

In the second large bowl, whisk the heavy whipping cream with confectioner's sugar until it holds it's shape. 

Crush 3/4 of the meringues and add to the chopped strawberries and stir to mix together. Mix in with the strawberry sauce.

Assemble in bowls, put a dollop of cream with a serving of the strawberry mixture.

Crush the remainer of the meringues and sprinkle on top.