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.
Baked strawberries served with biscuits and whipped cream
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.
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