In a small bowl, add your meringue cookies and roughly crush them. Set aside.
In a high speed blender or food processor, add half your strawberries and blend until smooth.
In a large mixing bowl, add your whipped cream, 3/4 of the crushed meringue cookies, and the sliced strawberries. Fold through the pureed strawberries until combined.
Transfer the Eton mess mixture amongst 6 large glasses or serving dishes. Top with remaining crushed meringue and serve.
* You can use store bought meringue if you'd like. For an eggless option, make vegan meringue. ** I used half raspberries. Feel free to use any fruits of choice. TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 3 days. Any longer and the meringue will soften up too much.