Beat the egg whites until frothy, gradually adding half of the powdered sugar until stiff peaks form, about 4-6 minutes.

In the same bowl, beat the egg yolks with the remaining powdered sugar until pale and fluffy, approximately 3-5 minutes.

Whip the chilled whipping cream at high speed until soft peaks form, about 3-4 minutes.

Gently fold the whipped cream into the egg yolk mixture, ensuring to maintain airiness.

Carefully fold the whipped egg whites into the combined yolk and cream mixture in three additions.

Pour in the strawberry pureé and gently create swirls, avoiding overmixing.

Line a loaf pan with plastic wrap, pour in half of the mixture, and sprinkle crushed meringues on top.

Spread the remaining mixture evenly over the first layer, cover with plastic wrap, and freeze for at least 6 hours.

Once frozen, unmold the pavlova by lifting it from the plastic wrap, and place it on a serving platter. Decorate with meringues and fresh strawberries.