250g punnet strawberries
125g punnet raspberries
1 tablespoon icing sugar mixture
½ x 100g box mini vanilla meringues
300ml tub thickened cream
450g packet double unfilled rectangular sponge cake
2 tablespoons raspberry jam
Place half the strawberries on a chopping board. Cut into small pieces. Reserve remaining for decoration. Place chopped strawberries and half the raspberries in a medium bowl with sugar. Mix well. Reserve remaining raspberries for decoration.
Coarsely crush meringues. Reserve ¼ cup for decoration.
Beat cream in the small bowl of an electric mixer until firm peaks form. Fold in meringues. Add berry mixture. Fold through twice to give a rippled effect.
Place one sponge layer on a serving board. Spread with half the jam. Spoon over half the cream mixture, gently spreading to edges. Top with remaining sponge. Spread with remaining jam and cream mixtures.
Decorate with reserved halved strawberries, raspberries and crushed meringues.