Start by lining a 9 x 5-inch loaf pan with parchment paper and chill it in the freezer for about 30 minutes.

In a blender, combine fresh strawberries, strawberry jam, and lemon juice. Blend until smooth to make the puree.

Using a double boiler, whisk together egg whites, granulated sugar, and salt for about 4-5 minutes until it reaches 150°F.

In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form, about 2-3 minutes.

Gently fold the strawberry puree into the whipped cream. Then fold in the meringue gradually.

Pour half of the strawberry mixture into the chilled loaf pan and drizzle with half of the strawberry jam. Swirl with a knife.

Cover with plastic wrap and freeze for at least 8 hours, preferably overnight.

Prepare the strawberry compote by cooking halved strawberries, sugar, and lemon juice until thick.

To serve, run a knife around the edges of the pan and warm the bottom briefly. Invert onto a platter and slice.