In a large bowl, break up the
meringues into bite-size pieces.
Whip the cream until it holds its
shape, but take care not to
over-beat, then whisk in the rose water.
Just before serving, fold the crushed
meringue and cream together. Stir
through the strawberries, leaving a few
to garnish. Alternatively, make layers of
meringue mixture and strawberries in
a tall glass bowl or in individual tall wine
or dessert glasses. Finish with rose
petals scattered on top, if you like.