Preparation method

Pancakes:

1. Whisk flour, milk water, eggs, oil and sugar to make a smooth, thin batter.
2. Heat a pan, and grease well.
3. Using a ladle, pour batter into pan and swirl so that the batter covers the bottom of the pan in a thin layer.
4. Allow pancake to cook for 1-2 minutes on one side, then turn and cook for another 30 seconds. The pancake needs to be light golden brown.
5. Remove from pan, place on a plate and continue to cook pancakes until all the batter has been used up.
6. Cool pancakes completely before assembling the stack.

Filling:

1. Place 150g of the strawberries into a blender. Blend until smooth, and then set aside.
2. Slice remaining strawberries.
3. Whisk cream, vanilla and icing sugar until soft peaks form, then stir in half the strawberry purée to ripple through the cream.

Assembly:

1. Start layering the dessert by placing a pancake onto a serving platter or cake stand, then spread on a layer of the strawberry cream, top with some crumbled meringue and fresh chopped strawberries, then top with another pancake.
2. Repeat layering until all the filling and pancakes are used up.
3. Refrigerate until ready to serve.
4. Serve sliced into wedges like a cake.