The strawberry syrup is perfect for topping ice cream and yogurt, or mix about 3 Tbsp. into room-temperature butter for spreading onto biscuits, pancakes, and French toast.
- 1 pound strawberries, hulled, quartered
- ½ vanilla bean, split lengthwise, or 1½ teaspoons vanilla extract
Bring strawberries, sugar, and ¼ cup water to a boil over medium heat, then reduce heat and simmer, skimming occasionally, until strawberries are soft and fragrant, about 10 minutes. Remove from heat and add vanilla bean. Let cool completely, at least 1 hour.
Strain strawberry mixture through a fine-mesh sieve into a small bowl, pressing strawberries to extract as much juice as possible; discard solids, then chill syrup at least 1 hour. To serve, stir ¼ cup syrup into 1 cup milk.
Do Ahead: Strawberry syrup can be made 1 week ahead. Store in an airtight container and chill.