Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form. If not using right away, cover and place in the refrigerator. (The whipped cream can be made several hours in advance.)

Berries: Place about one third of the strawberries (I don’t like to mash the blueberries or raspberries) in your food processor and process until just pureed. Alternatively, you can crush them with a potato masher or fork (this is what I like to do). Cut the rest of the strawberries into bite size pieces and place in a large bowl, along with the pureed strawberries. Sprinkle the granulated white sugar over the strawberries and stir to combine (can be made about one hour before assembling the Eton Mess).

Eton Mess: Break five to six meringue cookies (use more or less if you like) into bite size pieces. Then fold in the berries and meringue cookies into the whipped cream. Place in pretty dessert bowls or long stemmed glasses. Serve immediately.