1 to 2 kilos large strawberries, washed and with leaves taken out
store-bought white cake or butter cake, or ladyfinger biscuits (about 1 whole can or 48 pieces)
about 20 to 30 ready-made baked meringue
1 Using electric mixer, whip whipping cream with powdered sugar in high speed until it develops soft peaks (when metal whisk starts to leave a mark as it passes through the cream). Fold in vanilla extract and set aside. 2 Get a trifle bowl and (a tall round glass of bowl with stem). Line the base with baked meringue 3 Lay whole strawberries side by side on the meringue layer, leaving no spaces in between. Keep the pointed end of the berries facing up.