1 - Purée half the strawberries in a blender.

2 - Chop the remaining strawberries, reserving four for decoration.

3 - Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue.

4 - Fold in the chopped strawberries and ginger cordial, if using.

5 - Spoon equal amounts of the mixture into four cold wine glasses.