Cream 200g of soft butter with 100g of powdered sugar until fluffy. Mix in 300g of all-purpose flour to form a smooth dough. Chill for 30 minutes, then roll out and cut into circles for molds. Bake at 180°C for 10-12 minutes.

Whisk together 3 egg yolks and 250ml of milk in a saucepan. Heat until thickened (5-7 minutes). Stir in bloomed gelatin and fold in 300ml of whipped cream.

Fill dome molds halfway with mousse, insert a strawberry in the center, and cover with more mousse. Freeze overnight to set.

Melt 200g of white chocolate, mix in red gel food coloring, and allow to cool to 32-35°C for glazing.

Unmold the frozen domes and pour the mirror glaze over. Allow to set for 5-10 minutes before serving.