Purée half the Warren's strawberries in a blender (or crush with a fork), and chop the remaining strawberries, keeping four aside for decoration.
- Whip the double cream until stiff peaks form, then gently fold in the strawberry purée and crushed Flower and White meringue. Gently fold in the chopped strawberries.
- Spoon equal amounts of the mixture into two cold glasses (tumblers or jam jars work well!).
- Serve garnished with the remaining strawberries and a sprig of mint, if using.