Preheat your oven to 375°F (190°C). Place a medium white ceramic baking dish (about 8×8 inches or similar) on the counter so it’s ready.
Rinse the strawberries under cool water, pat them dry with a clean towel, hull them, and slice them in half lengthwise. Drop the raw halved strawberries directly into the white ceramic baking dish, spreading them into an even layer.
Freshly hulled strawberries spread in a ceramic baking dish
Sprinkle the granulated sugar evenly over the strawberries in the dish. Drizzle the melted butter over the top, then add the vanilla extract, letting it fall over as many berries as you can.
Using a large spoon, gently toss the strawberries right in the ceramic dish until every piece is coated with the sugar, butter, and vanilla. Smooth them back into an even layer so they bake evenly.
Strawberries being tossed with sugar and butter in the baking dish
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.
Freshly baked strawberries bubbling in red syrup
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