Put the raspberries, Chambord, 1/2 cup sugar, and lemon juice into a saute pan. Crush the berries with a fork and bring to a full boil. Lower the heat and simmer for 10 minutes until the mixture is syrupy.

Add 3 tablespoons of the sugar to the sliced strawberries and refrigerate until you are ready to put together your desserts.

Using an electric mixer with a whisk attachment, beat the cream, the remaining 3 tablespoons of sugar, and the vanilla together on medium high speed until you have stiff peaks. By hand, fold the broken meringue pieces into the whipped cream.