Preheat the oven to 350F and chop the strawberries in half. Cover a baking tray with parchment paper and add the chopped strawberries, ¼ cup sugar, and the vanilla bean paste onto the tray. Toss together until the strawberries are coated in the sugar and vanilla. Then, add the tray to the oven and bake for 18-20 minutes until the strawberries are letting out juice, but are not caramelized. Once roasted, remove and let cool on the tray for 10 minutes before blending.
While the strawberries are roasting, add the jalapeño to a small glass with the tequila. Let the jalapeño steep in the tequila for 10-30 minutes to infuse it. Then, remove the jalapeño slices and set aside to use as an optional garnish.
Add the roasted strawberries, jalapeño-infused tequila, lime juice, optional agave and ice to a blender. You can add up to ¼ cup agave for a sweeter cocktail, but I tend to stick to 1-2 Tbsp agave for a less sweet cocktail. Blend together until smooth and then pour into 3-4 cocktail glasses. Garnish with additional fresh strawberries, jalapeño slices, and serve!