1 lb Strawberries
6 T Kirsch
2 c Heavy cream; whipping cream
6 Meringue shells;crushed
Reserve a few small small strawberries, chop the remainder and place in a
bowl. sprinkle the Kirsch over the berries, cover and chill for 2-3 hours.
Whip the cream until it stands in soft peaks. Gently fold in the
strawberries and their juices and the meringues. Spoon into a glass serving
dish and decorate with the reserved strawberries just before serving.