Remove about 1/3 of the sliced berries and crush them. Mix with a tablespoon or two of strawberry jam to make a sauce.

Mix the remainder of the berries with sugar, and if time allows, leave at room temperature for 15 minutes to an hour.

Assemble for serving; do any of the following:

• In a bowl, gently fold the meringues, then most of the berries and the berry sauce with the whipped cream, leaving large amounts of the whipping cream still white and distinct. Divide into individual servings. Save a small amount of berries and meringue for garnish.
• Layer the meringue, strawberries, sauce, and whipped cream in individual serving dishes, again saving out small amounts of the berries and meringue for garnish
• If serving as a whole rather than individual servings, mix as above in a bowl and transfer to a larger serving dish, or layer in a trifle dish.

Notes:

• If you’re making the linked meringue for this recipe, no need to pipe out nests. Use the recipe given or adjust to size and simply smooth the meringue out into about 1/2 inch layer.
• To learn more about measuring strawberries, see this article: Strawberry Measurements by the Spruce.