Slide the baking dish into the preheated oven and bake for 20–25 minutes, stirring once halfway through, until the strawberries are very tender, glossy, and sitting in a deep red syrup. The edges of the syrup may bubble a bit.
Remove the dish from the oven and let the strawberries rest for about 5–10 minutes. The syrup will thicken slightly as it cools. Serve the warm strawberries and their juices spooned over ice cream, cake, or biscuits.
Variations & Tips
For a deeper, almost caramel flavor, swap half of the granulated sugar for light brown sugar. If you like a little brightness, stir in 1–2 teaspoons of fresh lemon juice after baking, while the strawberries are still warm. A pinch of kosher salt can make the berries taste even sweeter, and a light dusting of ground cinnamon or nutmeg before baking will give them a cozy, old-fashioned flavor.
To stretch the recipe for a crowd, add a handful of blueberries or sliced peaches to the dish along with the strawberries; just keep the total fruit amount close to 1 1/2–2 pounds so the syrup still forms nicely. For a dairy-free version, replace the butter with a neutral oil or melted coconut oil, understanding the flavor will change slightly.
Food safety tip: Always wash and hull the strawberries just before using, and dry them well so excess water doesn’t dilute the syrup. Use a clean cutting board and knife, and refrigerate any leftovers within 2 hours of baking. Store leftovers covered in the refrigerator for up to 3 days, and rewarm gently in a low oven or in short bursts in the microwave before serving.
