2 teaspoons lime zest plus 1 tablespoon lime juice
2 to 4 tablespoons confectioners’ sugar
2 cups cold heavy cream
Step 1 Transfer the meringue cookies to a large, resealable plastic bag. Use a rolling pin to lightly crush the cookies. (You should have pieces of varying sizes.)
Step 2 Trim the berries, discarding the greens. Halve or quarter 1 pound of the strawberries; add to a medium bowl. Blend or mash the remaining ½ pound strawberries until you have a chunky purée. Add the strawberry purée, lime zest, lime juice and 2 to 3 tablespoons confectioners’ sugar to the chopped strawberries and toss to coat. (The better the strawberries, the less sugar you’ll need.)
Step 3 In a large bowl, beat the cream with 1 tablespoon confectioners’ sugar with an electric mixer on medium-high until whipped cream holds stiff peaks. Fold the crumbled meringue into the whipped cream.
Step 4 Starting and ending with the strawberry mixture, layer it with the cream mixture in individual serving dishes (preferably clear cups, bowls or jars), creating as many layers as you like. Serve immediately.