1. In a small saucepan, heat the milk over moderate heat. Remove from heat.

2. In a bowl, using an electric whisk, beat the egg yolks and 1/4 cup of sugar until they become thick and pale. Add the flour while beating; add the milk slowly. When all the milk has been incorporated, pour the mixture into a medium saucepan; stirring constantly, cook for 2 minutes over moderate heat.

3. Remove the saucepan from the heat; add the vanilla extract, cognac, and butter. Pour into a large bowl and set aside.

4. In a bowl, arrange the cut strawberries and sprinkle with 2 tablespoons of sugar. Let it sit for 10 minutes.

5. In a bowl, beat the egg whites and salt with a mechanical whisk until they form soft peaks. Sprinkle with the tablespoon of powdered sugar and beat until stiff.

6. Add the cut strawberries to the cream and mix well. With a metal spoon, gently add the egg whites by lifting the mixture gently. Using a spoon, transfer to a serving bowl.

7. Ten minutes before serving, place the whole strawberries in a bowl; sprinkle with the remaining sugar, then decorate with the cream.