Preparation time: 10 minutes
Puree half the strawberries in a blender. Chop the remaining strawberries, keeping four aside for decoration.
Whip the double cream until it forms stiff peaks. Fold in the strawberry puree and half of the crushed meringue pieces. Then fold in the chopped strawberries and ginger cordial.
Spoon equal amounts of the mixture into four chilled glasses. Serve garnished with the remaining strawberries, crushed meringue pieces and a sprig of mint.