Preheat your oven to 350°F (180°C) and line your baking trays with non-stick parchment paper.

In a medium saucepan, combine the butter, brown sugar, golden syrup, and a pinch of salt. Stir over medium-low heat until everything melts together, taking care not to let it boil. Once smooth, let it cool for just a minute.

Add in the flour, ground ginger, and lemon juice, mixing it all together with a wooden spoon until it becomes glossy and well-combined.

Drop about two teaspoons of batter onto your prepared baking tray, leaving space for spreading.

Bake until they turn an amber-brown color and become lacy—anywhere from 6 to 10 minutes. Keep a close eye; ovens vary.

Once ready, let the cookies cool for around a minute before shaping them into baskets.

Have a greased upside-down muffin pan ready, or use small jars or bowls. When the cookies are still warm, gently lift them with an offset spatula.

Place a warm cookie over one of the upside-down cups, gently pressing down until it holds its shape.

If they harden too quickly, pop the tray back in the oven for a few seconds to soften.

Let the shaped baskets cool further on a wire rack while baking the rest.

In a separate bowl, combine the cream, vanilla, and powdered sugar, whipping until soft peaks form.

Fill these baskets just before serving with the whipped cream, topped with chopped strawberries and shredded mint.

Finish with a dusting of powdered sugar.