Wash the strawberries, chop them and put them in a bowl, together with the 30 g of sugar, the pepper and the Modena vinegar. Cover and let macerate in the refrigerator for a couple of hours.
Whip the Quescrem Culinary Yogurt with the 20 g of sugar.
Place the strawberries in a small glass and pour the yogurt on top with a piping bag.
Serve with grated lime on top.