Preheat oven to 400˚F and line a 1/4 sheet pan with parchment.

Scatter strawberries onto prepared sheet pan and roast for 25-30 minutes until strawberries begin to caramelize and soften.

Meanwhile, prepare burnt honey - pour honey into pot and cook over medium heat for about 20 minutes or until honey is dark in color and has reached a temperature of 340-350˚F. Stir in roasted strawberries and vanilla bean paste. Cook until the mixture is jammy, ~5-10 minutes, depending on how much moisture remains in the strawberries. Remove from heat and allow to cool to room temperature before storing refrigerated in an airtight container.