Begin by rinsing and hulling 1 cup of ripe strawberries. Slice them into ¼-inch rounds and pat them dry using a clean kitchen towel.

Next, take 8 ounces of buffalo mozzarella and slice it into ¼-inch rounds, similar in size to the strawberries. Arrange the mozzarella slices on a separate plate.

Wash about 1 cup of fresh basil leaves gently, then pat them dry. Optional: tear the leaves into smaller pieces.

In a small saucepan, pour ½ cup of aged balsamic vinegar and add 1 tablespoon of honey or maple syrup. Heat over medium heat for about 10 minutes until glossy.

On a large serving platter, create layers starting with the sliced strawberries, followed by a layer of mozzarella. Alternate layers.

Drizzle the balsamic reduction generously over the assembled caprese, followed by a drizzle of extra-virgin olive oil. Season with sea salt and black pepper.