Take 100g of the strawberries and put them in a saucepan with the raspberries or redcurrants, mash lightly, add the syrup or sugar and bring to the boil. Simmer for 5
minutes and then tip into a sieve and push the fruit through to extract all the juice and pulp, leaving behind the seeds. Fold in the shredded basil and leave to cool.
Whip the crème fraiche and cream together to form smooth soft peaks. Ripple the fruit sauce through the cream and pile on top of the cooled meringue.
Slice the remaining strawberries in half and pile on top with the dried strawberries. Dust with icing sugar and finish with a few small basil leaves.
