Note: keep the cream in the fridge/freezer until it’s really cold. Colder cream whips faster.
Whip the cream with the sugar until you have soft peaks. Using an electric whisk is easier, but a regular whisk would work too. Fold in the yogurt. Refrigerate until ready to serve.
Hull the strawberries and halve them. Add to a pan and cook covered just until they start to break down. Squish them against the pan to soften them. You still want them holding their shape. Set aside to cool slightly.
Dollop the cream and yogurt mixture onto a plate. Top with half the crushed meringue/macaroons. Scatter the strawberries with their juices over the top. Finish with the remaining meringue/macaroons and serve.