Slice 4 ounces of strawberries and set them aside for topping.

Quarter the remaining strawberries and divide them in half. Place one half in a medium bowl and mash roughly with a fork or potato masher to create a chunky puree.

Add the other half of the quartered strawberries to a small saucepan with sugar and water. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, for 7–9 minutes until thickened and softened. Let cool completely.

Once cooled, combine the cooked strawberries with the chunky puree.

Make the whipped cream by combining chilled whipping cream and vanilla in a medium bowl. Use a hand mixer to whip at medium speed until stiff peaks form (2–3 minutes). Then, fold in the Greek yogurt and whip briefly to stiff peaks again (about 30 seconds).

Crush meringue cookies into various sizes, reserving a few tablespoons for garnish.

Assemble: In 8 small bowls, layer the strawberry mixture, whipped cream, and crushed meringue. Repeat layers as desired.

Top with the reserved sliced strawberries and garnish with the remaining meringue crumbs.