Preheat oven to at 400°F.
For dutch babies:
Mix in all ingredients, stir to make batter. Pour into muffin tins. Bake for 20–30 minutes, or until brown around the edges.
For the roasted strawberries:
Slice strawberries in half and toss with sugar and balsamic vinegar. Place in a single layer on a sheet tray. Bake for 30–40 minutes or until caramelized around the edges.
For the basil infused diplomat cream:
Simmer fresh basil in a saucepan with ½ cup of cream. Strain basil. Add to the other cup of cream in a chilled metal bowl or in a stand mixer. Whip cream to soft peaks about 6–7 minutes.
For the caramel:
Mix sugar with water in a pot. Cook sugar until caramelized. Add remaining ingredients.
For the basil sugar:
Add basil leaves to sugar in food processor and process until sugar is fine.
Place a spoon full of the roasted strawberries in the sweet dutch baby, top with basil infused diplomat cream, drizzle with Carmel and sprinkle with the basil sugar.