Strawberry sauce

(The liquid grout):
Wash and drain the strawberries. Boil the sugar and water to help dissolve the sugar. Pour the mixture over the fruits. Mixer.
Filter to keep only the juice if you prefer or keep the preparation with pieces and pips.
Let cool before serving. This coulis can be added just before serving if the guests want it around the dessert or presented in a saucier or a small salad bowl with a sauce spoon.

It will keep a few days in the refrigerator.

(The gel gelled mirror):

Wash and drain well. Mix the strawberries. In a saucepan, boil the water. Add the agar-agar. Cook a few minutes.
Let it cool down. Add the sugar. And mix. (At this stage you can soak the strawberries for decoration to give them a shiny appearance and take them out immediately and reserve them). Mix the mixed strawberry syrup. For a fancy presentation, filter the liquid obtained in a colander (to have a very smooth grout without piece and without glitch).
Pour some mirror sauce into each plate around the dessert.
If necessary, pour some mirror sauce over the cake to cover it with a thin layer of bright, smooth red jelly.
Place the strawberries reserved for decoration in the jelly. Cool ½ hour.
The jelly will pick up and hold the strawberries on top.

The grout in the plate will freeze and become shiny and uniform.