This was a pre-dessert that I did for a supper club. It’s a play-on of a strawberry shortcake. Ontario strawberries were in season at the time, so I’d figured it should be showcased. The strawberries were sous vide’d, compressed, and also made into a gelee with its juices. It was also paired with some of its familiar components: a white chocolate chantilly, a vanilla sponges and a crumble.