Macerate 1 pint of sliced berries with 2 tablespoon granulated sugar and the juice of one lemon. Stir and allow to sit for 20-30 minutes.
For the Chantilly Cream
In a chilled bowl, using the whisk attachment or on an electronic mixer, whisk 8oz heavy cream on high until soft peaks form.
Add sifted powdered sugar and a teaspoon pure vanilla extract. Whisk only until incorporated, do not over-whip.
Assembly
In desired serving dishes, layer Chantilly cream, crumbled meringues, and macerated strawberries. Repeat until desired height is achieved.
Serve immediately.
Notes
Lime juice can be used in place of the lemon.
MAKE-AHEAD - Ideally, wait to assemble this dessert until service. At most, prepare Eton Mess up to 2 hours before serving.
STORAGE - Store the whipped cream and macerated berries in the refrigerator when not in use. Assembled dessert(s) stay fresh for up to 2 hours in the refrigerator before they begin to soften and start to weep.