In a mixing bowl, combine strawberries, sugar, vinegar, and salt. Lightly mash until a pulp-like consistency forms. Cover bowl with plastic wrap and let macerate 1 hour at room temperature.

In a stand mixer fitted with a whisk attachment, whip heavy cream on medium speed until medium peaks begin to form. Transfer to a nonreactive container and refrigerate.

Scrape the pulp from the vanilla bean and transfer to a medium metal bowl. Add sugar to the bowl and massage the mixture with your hands until the vanilla seeds are evenly dispersed. Add yolks and whisk 1 minute, or until the yolks become slightly pale. Set aside.

In a large pan over medium heat, bring water to a rolling boil. Set yolk mixture over the pan and whisk until the yolks have volumized and become nape. Remove from heat and season with salt and vinegar. Set aside.

In a blender, purée strawberries. Set aside.

Line a mold of your choice with cooking spray and parchment paper. Mold should preferably be a deep glass or metal square shape. Set aside.

In a large mixing bowl, combine Macerated Strawberries, puréed strawberries, and Semifreddo Base. Mix to combine, then fold in Whipped Cream, making sure to incorporate cream with as few movements as possible.

Pour the mixture into the prepared mold and freeze. Once frozen, remove the semifreddo from the mold and cut to your desired size. Garnish with strawberries lightly dressed in Sherry Vinegar, salt and sugar.