De-stem and wash strawberries. Dry with a kitchen towel.

Mix sugar and water in a medium pot and cook over high heat until bubbly. Once the syrup begins to darken in color, watch carefully until it turns into a deep gold color. Remove from heat.

Pour caramel onto a nonstick silicone mat and sprinkle with sea salt. Let rest for at least 15 minutes until fully hardened.

Once cool, smash your caramel into shards with the bottom of a wooden spoon. Put caramel shards into a food processor with cornstarch and blend until powdery. Transfer to a bowl.

In a medium bowl, whip heavy cream with maple syrup, by hand, until very light peaks form. Add 2 tbsp of your caramel sugar and mix to combine.

To plate, spread a generous circle of whipped cream on plate. Slice strawberries into round discs and places them on top of the cream.

Then, sprinkle your caramel sugar generously over the top, using a fine-mesh strainer to remove clumps. Garnish with fresh basil.