In a large bowl, whip the double cream until thick. Crush the meringue nests and fold through the whipped cream.
Finely chop 2/3 of the strawberries (slice one into quarters and reserve for decoration) and fold into the cream mixture.
Using a food processor, purée the remaining strawberries and swirl through the mixture.
Spoon into 4 serving glasses, top with the strawberry quarters and a few mint leaves.