In a bowl whisk the butter with the sugar and the vanilla extract until frothy. Slowly add the egg whites and then the sifted flour. Put this cream in a pastry bag with a smooth nozzle and form four discs on a buttered cookie sheet.
Bake for 10 minutes on a 425°F oven. Remove and, while still hot, place each disk over an upside down glass. The overlapping edges will turn down, thus creating a basket. Let cool and then remove from the glasses.
Clean and dry the strawberries and place them in the baskets.
On each dessert plate place a spoon of vanilla ice cream and let it melt for a couple of minutes until soft. Place a basket next to the vanilla ice cream. Drizzle about four drops of balsamic vinegar over each basket. Garnish with strawberry leaves.
Serves 4
