Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a rimmed baking sheet with parchment paper.

Spread the prepared strawberries across the baking sheet, then drizzle with 15 ml of olive oil, the balsamic vinegar, and the honey. Sprinkle with a pinch of flaky sea salt and gently toss to coat evenly.

Roast the strawberries in the preheated oven for 12 to 15 minutes, until tender, glossy, and surrounded by syrupy balsamic juices. Remove from the oven and allow to rest for 5 minutes.

While the berries cool slightly, place the crumbled feta, Greek yogurt, remaining 30 ml of olive oil, lemon juice, and grated garlic into a food processor. Blend on high speed for 2 to 3 minutes, scraping down the sides as necessary, until the mixture is light, creamy, and completely smooth.

Spread the whipped feta across a wide, shallow serving dish, using the back of a spoon to create shallow swoops and indentations.

Spoon the warm roasted strawberries and their reduced balsamic juices directly over the whipped feta. Garnish with torn fresh basil, freshly cracked black pepper, and a light finishing drizzle of olive oil before serving.