Heat the olive oil, caster sugar, red wine vinegar, red wine, vanilla pod and seeds in a small non-stick frying pan.
Add the fresh strawberries and heat gently until glazed and warmed through.
Spoon the strawberries around the edge of a serving plate and pour the pan juices over them.
For the cream, lightly whisk the double cream and vanilla seeds together.
Spoon the cream into the centre of the plate to serve.
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