Preheat oven to 350℉.
Place the washed and halved strawberries into a medium bowl and toss with the sugar. Pour onto a sheet tray lined with parchment paper or a silicone baking mat and spread out in a flat, even layer. Top with the thyme sprigs.
Roast on the middle rack for 40-45 minutes or until bubbly and they have released some of their juices and deepened in color. Remove and let cool. Once cool, remove the roasted thyme leaves from the stems, discarding the woody stems. Stir together.
While the strawberries cool make the whipped cream. In a stand mixer fitted with a whisk attachment or with a hand mixer, add the heavy cream along with the powdered sugar and vanilla. Whip until soft peaks form.
Add the meringues to a resealable bag and using your hands or a rolling pin, gently break into small pieces.
To assemble grab a trifle glass, stemless wine glass or any small glass and start by adding 2-3 tbsp. of whipped cream. Next add a few roasted strawberries followed by some of the crumbled meringue. Repeat this process until you reach the top the of the glass, ideally you have at least 6 layers. Serve immediately.
Recipe Courtesy of Megan Mitchell
Paid Partnership with Bonnie Plants