Hmm. I can see why you’d go with baked strawberries when combined with mascarpone, although I’d personally have preferred sugared fresh ones and clotted cream or something. Comparatively unoriginal, I’ll admit, but I’m not a fan of the texture of cooked strawberries. But setting my personal tastes aside, it does look gorgeous.

Honestly, I’m right there with you, but these were strawberries that would have been uneaten before I went away for a week. Baking them meant I could keep them alive in the fridge until I returned.