Place a rack in the middle of the oven, and preheat to 350° F.
Cut each strawberry in half or in quarters if they’re large. Add the berries and cherries to a mixing bowl. In a separate small bowl, whisk together the maple syrup, olive oil, and salt. Pour syrup mixture over strawberries and very gently toss to coat the berries. Arrange the strawberries in a single layer on a parchment lined rimmed baking sheet or large baking dish.
Roast for 30-40 minutes, or until the berry juices thicken, but not long enough for the juices to burn. Use immediately or let cool and store in the refrigerator for up to a week.