Bring the balsamic vinegar to the boil in a pan and reduce by half, whisking frequently to prevent the sugars burning. Once reduced by half it should be very syrupy in consistency. Set aside.
Slice the strawberries thinly and lay on a white plate. Sprinkle with a little pepper and scatter over a few basil leaves, torn up as you go. Drizzle with the balsamic glaze.