I don't think I have the patience to make Campari-stuffed strawberries this year, but it's finally local strawberry season and I had to have Eton mess:
Matcha meringues (egg whites, superfine sugar, cream of tartar, and matcha powder whipped until stiff, baked at 200 for 2 hours, left in the closed oven overnight) broken into pieces;
whipped local cream;
halved strawberries macerated with a little sugar and Chartreuse;
a few extra drops of Chartreuse on top.
I say it every year, but if you haven't had strawberries and Chartreuse together in some way, you're missing out.