Chef John's Strawberry Semifreddo

Line 10 ramekins with plastic wrap, ensuring the wrap extends over the edges for easy removal. Place the lined ramekins on a baking sheet. (5 minutes)

In a food processor, combine the hulled strawberries, sugar, Greek yogurt, lemon zest, lemon juice, vanilla extract, balsamic vinegar, and salt. Pulse to combine, then puree on high speed until completely smooth. (10 minutes)

In a separate bowl, whisk the cold heavy cream until soft peaks form. Gently fold the strawberry puree into the whipped cream until just combined, being careful not to overmix. (5 minutes)

Fill each ramekin with the strawberry mixture, leaving about 1/4 inch of space at the top. Tap the baking sheet gently on the counter to release any air bubbles and settle the mixture. Cover the ramekins with plastic wrap and freeze for approximately 1 1/2 hours, or until partially firm. (10 minutes)

While the semifreddo is chilling, prepare the cookie crumb base. Place the shortbread cookies in a resealable plastic bag and crush them into fine crumbs using a rolling pin. You should have about 1 1/2 cups of crumbs. Transfer the crumbs to a bowl and mix in the melted butter until evenly moistened. (10 minutes)

Remove the ramekins from the freezer. Divide the cookie crumb mixture evenly among the ramekins, pressing gently to create a smooth, even layer over the strawberry mixture. Cover again with plastic wrap and return to the freezer for at least 2 hours, or until completely frozen. (10 minutes)

Prepare the macerated strawberries. In a bowl, gently toss the diced fresh strawberries with the remaining 2 tablespoons of sugar. Let the mixture rest at room temperature for about 1 hour, or until the strawberries release their juices and a syrupy sauce forms. (1 hour)

To serve, warm the sides of each ramekin with your hands to loosen the semifreddo. Invert the ramekins onto serving plates and top each with the macerated strawberries and syrup. Allow the semifreddo to thaw slightly for 10-15 minutes before serving to achieve the perfect creamy texture. (20 minutes)