Cut the larger strawberries into halves or quarters. Set aside a quarter of the strawberries for garnish and place the rest into a large bowl.
Lightly mash the strawberries with a large fork or a potato masher. Cover with cling film and place into the fridge to chill for an hour.
Whip the lactose free cream lightly. Using your hands, roughly crush the meringues into bite-sized pieces over the bowl of cream mixture, then gently fold through the mixture.
Fold in the crushed strawberries and passion fruit pulp, to create a rippled effect. Spoon the lactose free cream and meringue mixture into clear serving glasses and garnish with the reserved strawberries.