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Cut any green tops off the strawberries, then cut each fruit in half.
Put the strawberries in a small saucepan with a tablespoon of the honey, bring slowly to a boil, then turn off the heat and mash the fruit with a fork.
Pour the cream into another small saucepan, add the peppercorns, the stem of a sprig of basil, half the mashed strawberries and two tablespoons of honey, then bring up to a simmer on a low heat.
Cook for five minutes, stirring all the while, then take off the heat and leave to cool for five minutes.
Stir in the lemon juice (if the lemon's unwaxed, add some finely grated zest, too, to taste), then keep stirring until the cream begins to thicken.
Pour into a sieve set over a bowl, and push through the fruit mash with the back of a spoon.
Remove and discard the peppercorns, then scrape any remaining strawberry mash in the sieve into the cream bowl, so you don't waste any.
Pour the posset mix into 4 small glasses and chill for at least four hours.
Decorate with any remaining strawberry compote, an optional fresh strawberry or two and/or basil leaf and a crack of black pepper.