Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. It’s really important you use a rimmed baking sheet instead of a cookie sheet. As the strawberries roast, they release their juices and you want to keep those juices contained on the baking sheet, and not all over your oven.
Cut strawberries in half or in quarters, depending on how large the berries are. Transfer to a large bowl and toss with sugar. If the berries are already sweet, you can skip the sugar. I only add sugar if I’m using berries that haven’t reached the peak of their sweetness yet.
Transfer berries to prepared baking sheet and arrange in an even layer.Bake for 20-25 minutes, until berries are tender.
Use the roasted berries as toppings over ice cream, top them with whipped cream, put them in your morning yogurt, or eat them by the spoonful!