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In a pan place 2 1/2 cups of the cream over medium heat. With a mortar crush the basil leaves and add to the cream. Remove from heat once you are removing bubbles, cover with plastic for 25 minutes. Use a blanket of sky to remove all the solids from the mixture and remove all the liquid. Put in the refrigerator for 5 hours.
Pre-heat the oven. In a bowl mix the flour, three tablespoons of sugar, the baking powder and the pinch of salt. Add the butter in small pieces.
Mix with a fork in a bowl 3/4 cup of cream, eggs, vanilla and flour mixture. Only until the ingredients are moist, not on coats.
Grab the dough and form a circle, put it on a baking sheet. Add 2 tablespoons of cream and sprinkle a spoonful of sugar.
Bake until golden brown about 25 minutes. Let it cool completely.
Mace the strawberries with the fourth cup of sugar left for an hour.
With an electric mixer , whisk the cream with basil until nougat point to form peaks. Once the cake is completely cold add the cream, the sliced strawberries together with the basil leaves and the mixture of macerated strawberries.
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