Place a 3.75-cm / 1.5-in ring cutter at the center of the bowl (or desired vessel). Spoon 30g / 1.06oz of the macerated strawberries inside the ring. Pat them down with the spoon into a single layer.
Scoop a medium quenelle (30g / 1.06oz) of the gelato on top of the strawberries. Remove the ring.
The brioche croutons and the balsamic vinegar will be served tableside. Make sure they are set up and ready before service. Spoon 1 tablespoon of croutons on top of the quenelle (about 10g / .35oz) and 1 teaspoon of balsamic vinegar (about 5 mL) on top of the quenelle.