Keep it simple. That's what spring and summer cooking is for. Little ripe berries don't need a lot of fuss, so I won't muck them up with word upon words. Here are the only two things I feel compelled to say:
Heaven must smell like roasted strawberries.
And roasting berries is pretty much like making instant sauce with absolutely no work.
Vanilla Roasted Strawberries
1 1/2 pounds fresh strawberries
2 tablespoons sugar
1 vanilla bean split and scrapped
Heat the oven to 375˚F. Rinse and stem the strawberries. Halve or quarter any particularly large berries. Spread the berries on a parchment paper lined half sheet pan (a 13X9 glass baking dish also works well, it needs to be rimmed). Sprinkle with the sugar and toss the berries with the vanilla seeds, split pod and a pinch of sea salt. Roast the berries for 35 to 40 minutes or until the berries have deepened in color and their juices have started to thicken. Cool slightly before storing. These berries will keep for about a week in the fridge.
Enjoy the berries over ice cream, spread on thick, buttery toast, or as part of the most delicious shortcake.
Roasted Strawberry Inspiration:
Tracy's Roasted Strawberries use maple syrup and olive oil.
Sara and Forte have a way with ice cream and fruit, this is no exception.