Line an 8 x 4 inch (21 x 10 centimeters) loaf pan with plastic or use a silicone loaf pan**
STRAWBERRY SAUCE #1
In a small pot add the strawberries, sugar and lemon juice bring to a boil, squishing with a potato masher, cook 3-5 minutes stirring constantly, remove to a clean bowl and let cool, then refrigerate until cold (I placed mine in the freezer for 10-15 minutes).
SEMIFREDDO
Meanwhile in a medium bowl whip the cream until stiff, fold in the yogurt and vanilla then gently fold in the cold strawberry sauce. Pour into the prepared loaf pan, cover with plastic wrap and let freeze at least 4-5 hours.
STRAWBERRY SAUCE #2 TOPPING
In a blender add the cut up strawberries, lemon juice and sugar, blend until smooth. Pour into a small pot add sugar and cook on low for approximately 5 minutes or until thickened. Let cool and serve if desired over the semifreddo. Enjoy!
** If using a silicone loaf pan place it in a larger firmer pan, silicone doesn't hold together very well. Great for peeling out the dessert though.
Notes
The semifreddo should be stored well covered in the freezer, it will keep for 1-2 weeks.