1. In a blender, combine strawberries and sugar {reserving a few strawberry slices for garnish, if desired} until completely pureed. Strain through a mesh sieve, using a spoon or silicone spatula to push mixture through. Discard seeds.

2. With an electric mixer, beat heavy whipping cream and vanilla bean paste until the mixture forms stiff peaks.

3. Take a large spoonful of the whipped cream and mix it into the strawberry puree to lighten it. Gradually fold the strawberries into the whipped cream. {You want your final mixture to be a pudding-like consistency, so you may not use all of the strawberries.} At this point, you may refrigerate for 1-4 hours, if desired.

4. Just before serving, mix meringue cookies into strawberry and cream mixture. Garnish with reserved strawberries and extra meringues, if desired.