Reserve 4 small strawberries for decoration. Hull the remainder, put in a bowl with the sugar and mash together with a fork. Alternatively, process the strawberries and sugar in a food processor or blender to a smooth purée. Pull off the lavender flowers from the stems and crumble them into the purée to taste.
Put the yogurt in a bowl, crumble in the meringues, then lightly mix together. Add the strawberry purée and fold together with a spoon until marbled. Spoon into 4 dessert glasses.
Cut the reserved strawberries in half, then use together with the lavender flowers to decorate the desserts. Lightly dust with icing sugar and serve immediately.