Prepare 7.5cm rings by stretching cling film over the top, lining with acetate, and placing them film-side down on a tray in the freezer.
Macerate 450g of strawberries with stevia and lemon juice for 30 minutes.
Purée the strawberries, reserve 150g, and fill the bottom of each ring with a 5mm layer before freezing for 30 minutes.
Place a 6cm ring inside each larger ring and fill the gap with purée to create a 2cm high wall.
Freeze the sorbet cases for at least 2 hours until solid and chill serving plates for 1 hour.
Macerate the diced strawberries with a pinch of stevia for 30 minutes.
Whip the cream with stevia and vanilla until firm peaks form.
Mix 100g of reserved purée with the macerated strawberries and fold half into the whipped cream.
Carefully remove the pastry rings and acetate from the sorbet cases and return them to the freezer.
Anchor each sorbet case onto a chilled plate using a small amount of crushed meringue.
Layer jam, strawberry cream, and macerated fruit inside the case, then garnish with meringues, mint, and extra purée.