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For the balsamic strawberries, combine the strawberries, balsamic vinegar, honey, red pepper flakes, and a pinch of salt in a 2 qt saucepan over medium-high heat. Bring to a boil and cook for 5 minutes.
Reduce the heat to medium-low and cook for about 20 minutes, stirring often, or until thick and jam-like (reduce the heat to low if needed). Turn off the heat and let cool for about 10 minutes.
Meanwhile, combine the remaining sliced strawberries, honey, lemon juice, lemon zest, basil, a pinch of salt, and a drizzle of olive oil in a small bowl. Toss to combine and let marinate for 10 minutes.
To assemble, arrange the torn burrata onto a large plate. Spoon the balsamic strawberries and marinated strawberries over top.
Drizzle on a little extra olive oil. Season with a pinch of flaky sea salt, freshly cracked black pepper, and a pinch of red pepper flakes (optional). Serve the toasted bread alongside.