I adore baked strawberries on their own, but I love them more when they are mixed with a couple of other berries too ... so I always use fresh strawberries, and then include frozen raspberries for their tartness, and add either frozen blueberries, blackberries, cherries or cranberries for variety.

When you bake fruits like this there will always be a lot of juice, particularly if the fruit is frozen. So to make that juice more "sticky" as it cools I add two level teaspoons of cornflour to the maple syrup before stirring it through the fruit. This works a treat creating a lovely thick sauce allowing the dish to resemble a thick compote of berries.

This dish can be prepared at least a couple of days before serving and can be used in so many ways: on pancakes, pavlova, as a layer in parfait glasses, on French toast, ice-cream, or even just as a fresh and fruity jam on some lovely sourdough toast. It also keeps well for up to a week in the fridge, but I honestly don't think it will be there that long ... do you?

To get the right balance of flavours it is important the amount of strawberries used is 600g hulled weigh, and to that you add 200g each of two other berries ... for me it is always raspberries along with one other, but it can be any type of berries you like.