Rinse the strawberries and reserve some whole to decorate.

Cut the stem off the remaining strawberries and then cut them in 4.

In a medium sized bowl, combine the quartered strawberries, the lime juice and 4 Tbsp of sugar and stir to combine. Reserve.

In a saucepan, combine the sweet condensed milk, the milk and the yolks and cook over medium low heat, stirring constantly, until it thickens and reaches the consistency of cream. (10 to 15 minutes) Let the cream cool.

Once the cream is cool, start assembling the dessert glasses by adding a layer of strawberries to the bottom and a layer of cream right on top of the strawberries. Cover the glasses and bring them to the fridge for 3 hours or overnight.

The next day, to make the meringue cookies, preheat your oven to 200F degrees.

Add the egg whites and 6 tablespoons of sugar to a stand mixer bowl and beat on medium speed until you have a firm meringue. Transfer the meringue to a piping bag fitted with a large star tip.

Pipe 80 mounds onto prepared baking sheets covered with parchment paper.

Bake the meringue cookies for about 30 minutes or until they begin to lightly toast. (Be careful that they don't burn!)

Turn the oven off and let the meringues cool in closed oven until dry. Carefully remove the meringues from paper.

Add the meringue cookies to the dessert glasses, over the cream layer. If there are any leftover meringue cookies, just use them to decorate the dessert glasses or the table! (In my case there are never leftovers because I pop some in my mouth while I'm working on the dessert glasses... Oops!)

Finish off with whipped cream and whole strawberries to decorate!

Serve cold.