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Hull and chop the strawberries and put into a bowl.
Add the sugar and pomegranate juice and leave to macerate while you whip the cream.
Whip the cream in a large bowl until thick but still soft.
Roughly crumble in 4 meringues nests — you will need chunks for texture, as well as a little fine dust.
Take out a ladleful, or about 100g / ½ cup, of the chopped strawberries, and fold the meringued cream and rest of the fruit mixture together.
Arrange on four serving plates or glasses, or in a mound, and top each one with some of the remaining macerated strawberries.