Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients. 

Toss the sliced strawberries with honey and lemon juice. Set aside to Beginning to break down and release juices.macerate and release their juices.

In a mixing bowl, combine flour, sugar, and salt for the sablé crumbs. Add cold butter and rub in with your fingertips until the mixture resembles coarse crumbs.

Add honey and egg yolk and mix just until a soft dough forms. Press lightly into the baking dish in an even layer.

Preheat the oven to 350°F. Bake the sablé base for 15 – 18 minutes, or until golden and lightly crisp. Allow to cool completely, then crumble into rough pieces. Set aside.

In a stand mixer fitted with a whisk attachment, whip the heavy cream to soft peaks.

In a separate bowl, whisk the fromage blanc with icing sugar and vanilla until smooth. Gently A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold in the whipped cream until light and airy.

In serving glasses or mason jars, layer strawberries, fromage blanc cream, and honey-sablé crumbs. Repeat layers until filled, finishing with a few crumbs and strawberries on top.

Serve chilled, ideally after resting for 10 – 15 minutes so the crumbs slightly soften into the cream while still retaining texture.