Start by making the lime pavlova :

1. Preheat the oven to 350°F (160°C).
2. Add the egg whites to a mixing bowl. Using a hand or stand mixer, beat the egg whites on medium speed until foamy with peaks starting forming, about 5 minutes. 
3. Add half of the sugar and beat for one minute. Add the other half of the sugar and keep beating for another minute.
4. Turn the mixer up to high speed and continue beating until glossy, with stiff peaks forming about 3 minutes. (You should be able to turn the whisk upright, and the peaks should not move!)
5. Add the lime zest and beat for one minute.
6. Gently fold in the cornstarch and lime juice with a rubber spatula. 
7. Line a baking sheet with parchment paper. Spread the lime pavlova mixture into a 9-inch (22 cm) circle, with the edges taller than the center (you want to create a shallow dip in the center).
8. Reduce the temperature of the oven to 250°F (120°C).
9. Bake for one hour until firm to the touch with a pale beige color.
10. Turn off the oven and let the pavlova cool down inside the cooling oven.

Prepare the strawberry topping:

1. Hull the strawberries and cut them in half, placing them in a bowl as you go. 
2. Add the lime juice and stir until combined. Set aside. 

Make the vanilla whipped cream:

1. In a mixing bowl, add the cold whipping cream, the seed of the grated vanilla pod, and powdered sugar. 
2. Using a hand or stand mixer, whip the cream on medium-high speed until light and holding its shape, about 6-8 minutes. Do not over-whisk the cream as it will lose its lightness. 

Assemble the Strawberry Lime Pavlova:

1. Transfer the cooled pavlova onto a serving dish.
2. Layer the vanilla whipped cream on top.
3. Add the strawberries and finish by zesting one lime on top of the pavlova.
4. Serve immediately and enjoy!