Wash and drain the strawberries. Set aside 5–6 strawberries and cut them into quarters.

Place the remaining strawberries in a bowl, add 1 tablespoon of powdered sugar, and mash them with a fork until juicy and slightly chunky.

Refrigerate the strawberry sauce until ready to use.

Using a hand mixer, whip the cold heavy cream until it forms soft, stable peaks.

Gently fold in the Greek yogurt, the remaining powdered sugar, and the lime zest until smooth and well combined.

Taste and adjust sweetness if desired by adding more powdered sugar.

Chill the cream mixture in the refrigerator until serving.

Choose a clear serving bowl or trifle dish to showcase the layers.

Spread a generous layer of strawberry sauce on the bottom.

Add a layer of cream, followed by a layer of sliced strawberries.

Spoon over a little more strawberry sauce.

Add a layer of meringues, breaking them into bite-sized pieces.

Sprinkle with some toasted almonds.

Repeat the layers until all ingredients are used, finishing with strawberry sauce on top.

Garnish with crushed meringues, small strawberries, fresh mint leaves, and toasted almonds.

Assemble the dessert just before serving to keep the meringues crisp. Serve with a spoon in individual bowls.