Transfer the meringue cookies to a large, resealable plastic bag.
Use a rolling pin, lightly crush the cookies; this will render pieces of varying sizes.
Trim the berries, discarding the greens.
Halve or quarter 1 pound of the strawberries; add to a medium bowl.
Blend or mash the remaining 1/2 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.
In a large bowl, with an electric mixer, on medium-high, beat the cream with 1 tablespoon confectioners’ sugar until whipped cream holds stiff peaks.
Fold the crumbled meringue into the whipped cream.
Starting and ending with the strawberry mixture, layer it with the cream mixture in individual clear serving dishes, creating as many layers as you like.
Serve immediately.
