strawberry messy – tis the season

by Michelle

Strawberry Messy is my favorite Eton Mess which is literally a messy bowl of fresh fruit, whipped cream and broken up meringue cookies. I only make it with locally grown fruit because there is no comparison in the taste if you try to use imported produce. Of the fruit grown in eastern Canada, local strawberries drop me to my knees. And the season is now!

The reasons local strawberries taste better, to begin with, is they’re fresher. Local strawberries are harvested closer to ripeness and consumed soon after picking. This means they haven’t undergone the long periods of transport and storage that can diminish flavor.

Secondly, local farmers often select varieties for taste rather than shelf life or durability during transport. This results in varieties that prioritize flavor and sweetness over other characteristics. Commercially grown strawberries that are shipped long distances are harvested way before they’re fully ripe so they can withstand the journey. Local strawberries are allowed to ripen fully on the plant, maximizing their natural sweetness and flavor with more time in the sun.

Most importantly, I love supporting local farmers. Mother Nature can be a nasty business partner especially here in the great white North. Our farmers work hard producing delicious produce so I buy as much as I can locally for my family and for my restaurant  strawberry messy l bitebymichelle.comIf you want to be really fancy, you can make your own meringue cookies. I never have time in the summer for fancy so I buy premade meringue dessert shells, from the supermarket and break them up. It’s hard to muck up sugar and egg whites! I keep the store bought meringues in my cupboard all summer so I can whip this dessert up when I have a bowl of gorgeous fruit.

Thanks for reading.

strawberry messy

Rating: 5.0/5
( 2 voted )
Serves: 4 - 6 Prep Time: Nutrition facts: 200 calories 20 grams fat


  • 1 quart strawberries, hulled and quartered
  • 1 cup whipping cream
  • 1/4 cup icing/confectioners' sugar
  • 3 cups chunked up meringue cookies


  1. Whisk together cream and icing/confectioners' sugar in a medium bowl until soft peaks form.

  2. You can gently fold in cookies and berries until just combined or place ingredients in goblets in layers like I did.

  3. Serve immediately.


THE LOVE: Serve right away so that the meringues are still crunchy.