Hull and quarter the berries and add them to a medium bowl. Sprinkle with 1 tablespoon of sugar and toss to combine.
Whisk the cream in a medium bowl until peaks form, about 4 to 5 minutes. Sprinkle in the remaining 1 tablespoon of sugar and the extract and combine.
Crumble the meringues and it fold into the cream with half the berries. Top bowlfuls of the cream with the remaining berries and serve.
Recipe courtesy of Rachael Ray