Wash, hull, and quarter the fresh strawberries. Set aside.

In a large saucepan, heat olive oil over medium heat. Add the finely diced red onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, to deepen its flavor.

Add the prepared strawberries, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to the saucepan. Stir everything together until well combined. Bring the mixture to a gentle simmer, then reduce the heat to low, cover partially, and let it simmer for 30-35 minutes, stirring occasionally, until the strawberries have broken down and the sauce has thickened.

Carefully remove the saucepan from the heat. Use an immersion blender to blend the sauce directly in the pot until smooth. Alternatively, transfer the sauce to a standard blender (be very cautious with hot liquids and vent the lid) and blend until smooth.

Taste the sauce and adjust salt, pepper, or cayenne pepper if desired. If the sauce is too thick, you can add a tablespoon or two of water to reach your desired consistency. Allow the sauce to cool completely before transferring it to an airtight jar or container.