Wash and hull the strawberries and cut into halves. In a bowl toss half of the strawberries and 80g of the caster sugar then let stand for 10 mins. Puree, strain and reserve the juice.
In a large bowl, whisk the remaining caster sugar with the cream and vanilla essence until light and fluffy. Roughly crush the meringues.
In 6 glasses, place some of the halved strawberries at the base with a couple tablespoons of the puree liquid over the top. Add a couple of spoons of the whipped cream, then a layer of crushed meringue and a scoop of strawberry sorbet. Repeat the layers again and garnish with fresh mint.