• Line a 9 x 5-inch loaf pan with plastic wrap and freeze the pan so it gets cold. 

Make the Strawberry Puree

• Place the strawberries, jam, and lemon juice in a blender or food processor and blend until smooth. (Add additional sugar or jam if your berries are not very sweet)

Make the Semifreddo

• Fill a large saucepan with 1 inch of water and bring it to a gentle simmer over medium heat. Place the egg whites, ½ cup of sugar, and salt in a heat proof mixing bowl (save ¼ cup sugar for the whipped cream). Place the bowl over the pot of simmering water but don’t let the bowl touch the water. 
• Whisk the egg whites by hand until the mixture reaches 150°F. Don’t let the mixing bowl get too hot, this process should take about 10 minutes.  When the egg whites reach 150°F, remove the bowl from the heat and beat with an electric mixer until they reach stiff peaks. Set aside to cool. 
• In a separate bowl, add the heavy cream  and vanilla extract. Whisk with an electric mixer on high until soft peaks form then sprinkle in ¼ cup sugar and whisk until stiff peaks form. 
• Fold the strawberry puree into the whipped cream using a wide spatula. Add ⅓ of the whipped egg whites to the mixture and stir gently until well incorporated. Gently fold in the rest of the whipped whites. 
• Pour half of the mixture into the chilled loaf pan. Add half of the jam in large dollops and swirl into the semifreddo mixture. Add the rest of the semifreddo mixture then swirl in the rest of the jam. Cover the pan with plastic wrap and freeze for at least 8 hours. 

Make the Strawberry Compote

• Slice the strawberries in half or in quarters and place them strawberries in saucepan along with the sugar, lemon, and salt. Smash a few of the strawberries with a fork to break them up (keep some of them in large chunks) and cook the mixture over medium heat. 
• Cook the mixture, stirring frequently, until the strawberries break down and release their juices. Continue cooking over a gentle simmer for about 10 minutes until it looks slightly thick and chunky. 
• Let the strawberry sauce cool completely. 

To Serve

• To remove the semifreddo from the loaf pan, wrap a warm cloth around the pan for about 30 seconds. The warm cloth will loosen the semifreddo and you can invert it on a chilled plate, remove the pan, and discard the plastic wrap. 
• Top with the strawberry sauce and fresh strawberries.