It looks like chocolate sauce, but it's actually balsamic vinegar reduced down into a syrup, which pairs beautifully with strawberries.
Balsamic syrup: about 1/2c balsamic vinegar + 1 TBSP sugar. Heat to boiling, and let simmer until it has a syrupy consistency. Drizzle over strawberries and top with fresh basil. And because hey—it's dessert— how about a little squeeze of honey and dusting of cinnamon.
And, because I love edible containers (this blog was born with bacon cups, as you may recall), this mountain of strawberry deliciousness is served in a crêpe cup.
Take a crêpe (see my previous crêpe post for recipe) and form it into a cup in a muffin tin. Bake at 350 for 10-12 minutes, and the shape will set and it will get nicely crispy on the top edges. The above photo doesn't quite do justice to the dainty crêpe cup, as I completely overflowed it with strawberries.
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