Toss fresh halved strawberries in the enameled roasting pan and just 2 simple additions to get a dessert so mouthwatering your friends will be begging for the recipe.

This 3-ingredient oven strawberry dessert is the kind of simple, honest cooking I grew up with on our Midwestern farm. When the berries were ripe and the day had already been long, my mother didn’t fuss with fancy pastries—she’d just toss fresh halved strawberries into her old enameled roasting pan, add two pantry staples, and let the oven do the rest. The heat concentrates the flavor, the juices bubble into a glossy syrup, and you’re left with a dessert so good that folks will ask what your secret is. It’s perfect when you’ve got a bowl of beautiful berries and want something warm, comforting, and just sweet enough without a lot of work.

Serve these roasted strawberries warm in shallow bowls, making sure to spoon plenty of the syrup over the top. They’re lovely over vanilla ice cream, a scoop of cottage cheese, or a simple slice of store-bought pound cake. In the morning, tuck them alongside Greek yogurt or spoon them over hot oatmeal or pancakes. A little whipped cream never hurts, and if you enjoy a contrast, serve them with something lightly salted or tangy so the sweetness of the berries really shines.

Servings: 4

1 1/2 pounds fresh strawberries, hulled and halved lengthwise

Preheat your oven to 375°F (190°C). Place an enameled roasting pan or enameled cast iron baking pan on the counter so it’s ready for the berries.

Rinse the strawberries under cool water and gently pat them dry with a clean towel. Hull them, then slice each berry in half lengthwise. Scatter the halved strawberries evenly in the enameled roasting pan so they form a mostly single layer, with some overlap if needed.

Sprinkle the granulated sugar evenly over the strawberries in the pan. Drizzle the vanilla extract over the top, trying to distribute it fairly well.

Using a large spoon or your clean hands, gently toss the strawberries right in the enameled pan until the sugar and vanilla coat the berries. Spread them back out into an even layer so they roast and caramelize instead of steaming too much.

Place the pan on the center rack of the preheated oven. Roast for 20–30 minutes, stirring gently once about halfway through, until the strawberries are very soft, glossy, and sitting in a deep red syrup. The edges of some berries may look slightly caramelized and wrinkled.

Remove the pan from the oven and let the strawberries cool for at least 10 minutes. The syrup will thicken slightly as it stands. Taste and, if desired, add a tiny sprinkle more sugar while still warm, stirring gently to dissolve.

Serve the roasted strawberries warm or at room temperature, spooning both fruit and syrup into bowls or over your chosen base. Store any leftovers, cooled completely, in a covered container in the refrigerator and use within 3–4 days.

For a slightly deeper flavor, you can swap part of the granulated sugar for light brown sugar, which will give the syrup a gentle caramel note. If you like a brighter, more tart edge, squeeze a teaspoon or two of fresh lemon juice over the berries before roasting (this will still keep you at three main ingredients if you count lemon as your flavoring instead of vanilla). A pinch of ground cinnamon or a whisper of almond extract can also be nice, but use a light hand so the strawberries remain the star. If your berries are very sweet and ripe, you may reduce the sugar to 1/4 cup; for less ripe or out-of-season berries, you might need the full 1/3 cup or even a tablespoon more. For a softer, saucier result, cover the pan loosely with foil for the first 10 minutes of roasting, then uncover to finish. Always wash strawberries under cool running water before hulling to keep them from soaking up extra water. Use a clean knife and cutting board, and refrigerate leftovers promptly in a shallow container; discard if you see any signs of mold or an off smell. Reheat gently on the stovetop or in a low oven to avoid scorching the syrup.