Preheat oven to 350°F degrees and place the Flexipat Rectangular Tray on a Medium or Large Perforated Baking Sheet and set aside.
Rinse and hull strawberries. Slice in half or quarter so they are all roughly the same size and will cook at the same rate. Place strawberries in the Flexipat Rectangular Tray.
In a small bowl, combine the strawberry balsamic, honey and vanilla bean paste. (If using the whole vanilla bean see below.)
If using the whole vanilla bean, cut both ends off and with a sharp paring knife. Starting at one of the ends, cut laterally into the vanilla bean and slice the length of the bean. You do not want to cut all the way through. Using the back of the paring knife, open the pod and scrape the inside all the way down to get out all of the seeds. Add the seeds to the above mixture and whisk to combine. Pour mixture over strawberries and toss to coat them.
Bake for 20 minutes, stirring once at about 10 minutes.
Delicious topping for pound cake, pancakes, waffles, ice cream or by the spoonful. Store in an airtight container.