Place the strawberries into a large mixing bowl and add the caster sugar and lime juice. Stir well to combine then set aside for at least 30 minutes (up until 4 hours).
Using an electric hand whisk, whisk the double cream with the icing sugar until soft peaks, then stir through Onken Natural Set Yogurt until well combined.
Use one small glass per guest (around 8cm tall, 7.5cm wide). Break the sponge fingers in half and place half of them on the bottom of the glass. Top with a few spoonfuls (around 45g) of marinated strawberries followed by a few spoonfuls (around 45g) of cream/yogurt mixture. Add another layer of sponge fingers and repeat with the strawberries and cream. Repeat for each glass. Cover the glasses with clingfilm and place in the fridge for at least 4 hours or up to 1 day.
Before serving, remove the clingfilm and sprinkle over the chopped pistachios.