Sift flour, icing sugar, and salt into a bowl and rub in diced butter until the mixture resembles breadcrumbs.
Add egg yolks to a well in the centre and work into a dough without overworking.
Shape dough into a sausage, wrap in cling film, and chill for at least two hours.
Place gooseberries, sugar, and elderflower cordial into a large saucepan.
Simmer uncovered for 25 to 30 minutes while stirring regularly, then cool slightly.
Puree one-quarter of the cooked gooseberries in a food processor until smooth.
Heat milk in a pan, add squeezed gelatine leaves, and whisk until dissolved.
Whisk 225ml of the puree and the yoghurt into the hot milk.
Divide into four ramekins, cover, and chill in the fridge until set.
Preheat oven to 190°C, slice the dough, and bake on a tray for 15 to 20 minutes.
Warm vanilla syrup and pour over quartered strawberries and thyme leaves.
Serve cream topped with reserved gooseberries with shortbread and strawberry salad on the side.