Slice the strawberries into a small bowl, add the sugar and chopped basil, and stir to combine. In a food processor, blend the Froot Loops until they form a powder. In a separate bowl, whip the cream with an electric mixer until stiff peaks form, about a minute, and fold in the Froot Loops powder. Slice the scones in half and sandwich the strawberries and whipped cream in the centre.