If using, pit some fresh, sweet cherries, rinse some blueberries or blackberries, pluck a few organic edible petals.

In a medium bowl, stir together the sliced strawberries, sugar, lemon juice and pinch of salt to cover the berries. Let stand at room temperature until syrupy and juicy.

Preheat the oven to 250 degrees.

Cover a large baking sheet with a piece of parchment paper.

In the bowl of a stand mixer fitted with the whisk attachment, place the egg whites and pinch of salt in and beat on high speed until firm.

With the mixer on high speed, slowly add the granulated sugar until glossy stiff peaks form, about 2 minutes.

Remove the bowl from the stand mixer and gently fold in the vanilla.

Using a spatula, carefully dollop the meringue mixture onto the parchment paper, spreading it with an offset spatula into a semblance of a disc, about a 9 inch pillowy round.

Bake the meringue in the oven for 11/2 hours, then turn off the oven and leave the meringue inside the oven to dry out further and cool completely in the oven, about an hour or two.

In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until it begins to thicken.

Sprinkle the sugar in, then add the vanilla and continue to whip until stiff creamy peaks form.

Carefully remove the baked and cooled meringue from the parchment paper and place on serving plate or cake board.

Generously dollop billowy whipped cream on top, spreading the whipped cream to the edges of the meringue.

Spoon the macerated strawberries on top, adding any other fresh fruit you might like.

Finish with a few edible flowers or mint leaves, or leave as is!