Set aside for 1 hour for the sugar to dissolve and the juices to be released.
Preheat the oven to 160 degrees celcius. And after the hour has past transfer the strawberries and juices to a oven roasting dish, cover with foil and bake for 40 minutes until the fruit is tender without being mushy.
Remove the strawberries from the oven, allow to cool.
Soak the gelatine in a small bowl of water. Measure out 200 ml of the strawberry juice and gently heat until hot., then remove from the heat.
Add the soaked gelatine to the warm juice and stir briskly to dissolve the gelatine.
Pour this juice over the rest of the compote and stir through.
Refrigerate for 1 hour until its set.
Place the butter in a bowl of an electric mixer fitted with a beater attachment and beat at medium speed for 2 minutes.
Add the sugar and continue to beat for 5-8 minutes or until light and fluffy,
Occasionally scraping down the side of the bowl.
Combine the egg yolk, vanilla extract, lemon zest and salt in a small bowl, add the butter mixture
and beat for 2 minutes to ensure its thoroughly combined.
On low speed, add the flour until its thoroughly incorporated..
transfer to a container and allow to rest for 1 hour.
Preheat the oven to 175 celcius.
Roll pea sized amounts of dough into balls and place on a baking tray line with parchment paper, leaving a little space between each one.
Bake for 5-7 minutes or until golden brown. Cool and keep aside.
Combine the sweet wine and the sherry together with the lemon juice and the peel in a container and set aside to infuse.
Strain and discard the peel, add the sugar and stir to disolve.