Trim the tops from 3/4 of the strawberry, and cut them in half lengthwise. Reserve the rest of the strawberries, setting them aside.
Add the crumbled feta and sliced strawberries into a food processor, drizzling the olive oil on top.
Pulse until a mixture starts to form.
Add in the milk and pulse until completely combined, smooth and creamy.
Place into a serving bowl and top with some chopped basil and a drizzle of balsamic glaze.
Cut the remaining strawberries into heart shapes, by carving off the stems into a v-shape, slicing the strawberry in half lengthwise, and cutting the tips on either side of the "V" into more rounded pieces, forming a heart.
Serve as a dip with crackers.
Notes
You can alternatively use cream instead of milk if you want it to be more creamy and more "whipped".
Be generous with the basil - it adds for a very night freshness.