Method

• 1.
  For the sable biscuits, in a stand mixer fitted with the paddle attachment, beat sugar and butter until pale and fluffy. Add 1 egg yolk and vanilla, and beat until combined. Add flour and a pinch of salt flakes, and beat until mixture just forms a dough. Transfer to a floured work surface and flatten into a disc. Enclose in plastic wrap and chill for 1 hour or until firm.
• 2.
  Preheat oven to 190°C. Grease 3 baking trays and line with baking paper.
• 3.
  Roll out dough between 2 sheets of baking paper to 4mm thick. Transfer to a prepared tray and freeze for 10 minutes or until firm. Using 9cm-long oval or round cookie cutter, cut into biscuits. Place biscuits on remaining prepared trays, 2cm apart, and freeze until firm. Brush biscuit tops with remaining egg yolk. Bake for 8-10 minutes or until golden. Stand on trays for 5 minutes, then transfer to a wire rack to cool completely.
• 4.
  Meanwhile, to make the vanilla sugar, place sugar and vanilla seeds in a food processor and pulse until combined (vanilla sugar can be stored, in an airtight container, for up to 6 months).
• 5.
  Toss 2 tbs vanilla sugar and strawberries in a bowl and stand for 10 minutes to macerate slightly.
• 6.
  Divide cream among serving bowls, top with strawberries and macerating juices, and serve with sable biscuits.