Preheat oven to 400F and line a baking sheet with parchment.

Bake hulled, quartered strawberries for 20 minutes.

After the strawberries are roasted, in a saucepan over medium heat, melt the butter or oil and sauté the minced garlic for two minutes, until aromatic. Add the roasted strawberries and the rest of the ingredients.

Lower the heat and simmer for 5 minutes. Using an immersion blender or traditional blender, blend until smooth.

Cool and transfer to a covered jar. Keep refrigerated for up to two weeks.