Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Set aside.
Add the strawberries to a medium bowl.
In a small bowl, whisk together the maple syrup, olive oil, balsamic vinegar and sea salt. Pour over the strawberries and toss gently to coat.
Arrange the strawberries in a single layer on the prepared baking sheet. Roast for 35 minutes.
While the strawberries are roasting, cut the vanilla pound cake into 1-inch cubes.
Divide the pound cake cubes evenly between six bowls.
When the strawberries are done roasting, spoon the strawberries and juices over the pound cake. Let this sit while you prepare the whipped cream.
In a medium bowl, using a handheld mixer, whip the heavy cream and powdered sugar on high until peaks form.
Put a dollop of whipped cream on the roasted strawberries and garnish with a sprinkle of fresh thyme. Serve immediately.