Cut strawberries in four and basil leaves in pieces.
Add sugar, vinegars and mix everything together.
Allow it to sit at least 15 minutes so that strawberries can absorb all the flavors and release their juices.
Whip heavy cream with sugar to stiff peaks. Add sour cream and cream cheese, homogenize.
Cover the bottom of a pan with sugar and let it caramelize. Once you have an amber caramel add the almond and stir.
Remove from the heat, pour onto a sheet of baking paper. With another sheet on top, roll it to a thin layer of almond.
Allow to cool and then break in pieces.
Add a layer of strawberries, follow with a layer of cream and top with crushed meringues. Keep going all the way to the top. Garnish to taste with small meringues, caramelized almonds, and strawberries.