Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
In a medium bowl, combine the strawberries, sugar, balsamic vinegar, and basil. Stir until well combined. Set aside while you make the shortcakes.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the butter pieces to the flour mixture and toss with a fork just until the butter is coated with flour. Using a pastry cutter, fork, or your hands, cut the butter into the flour until you have a mixture of pea-sized or slightly larger clumps of butter and flour.
In a small bowl, combine the egg, buttermilk, vanilla, and ricotta cheese. Stir until well combined.
Pour the liquid ingredients over the dry ingredients and stir with a spatula until just combined. Don’t overmix the dough. Turn out the dough onto a well floured space and gently and shortly knead the dough. If the dough is too sticky, you can add a little bit of flour as you knead. Pat the dough down into a disk, about 1/2 inch thick. Cut the dough into 8 rounds, using a biscuit or cookie cutter.
Transfer the shortcakes to the prepared baking sheet and brush with milk or heavy cream. Bake for about 12-15 mins, or until the scones are light golden brown. Let cool on a wire cooling rack.
While the shortcakes are cooling, make the whipped cream. Using a mixer, beat the heavy cream, sugar, and vanilla until soft peaks form, about 1 1/2 to 2 minutes.
Cut the shortcakes in half. Spoon the balsamic strawberries over the bottom half of the shortcake. Place the top of the shortcake over the strawberries. Top the shortcakes with whipped cream and serve immediately.