Strawberry Basil Dessert Cups in 50 Min

Instructions:

1. Place the quartered strawberries, honey, and lemon juice in a small saucepan over medium heat. Cook for 5 minutes, stirring occasionally, until the berries soften and release a mahogany-colored syrup.
2. Remove the syrup from heat and stir in the chiffonaded basil and salt. Let the syrup cool completely.
3. In a medium bowl, combine the softened mascarpone and Greek yogurt. Use a hand mixer to beat the mixture until smooth and velvety.
4. Fold in the honey, vanilla extract, and lemon zest, whisking until the mixture holds soft peaks.
5. Spoon 2 tablespoons of the creamy filling into the bottom of each of the 8 dessert cups.
6. Top with a generous layer of the cooled strawberry basil syrup, then repeat the layers once more.
7. Garnish each cup with a halved strawberry and a single basil leaf. Optional: drizzle with balsamic glaze.
8. Chill in the refrigerator for 30 minutes before serving.