preheat oven to 350 °F (180 °C) and line a baking sheet with parchment

combine halved strawberries, granulated sugar, and lemon juice in a bowl and gently toss

let fruit macerate while you prepare the phyllo crunch for maximum flavor

stack phyllo sheets on a clean surface and brush each layer lightly with melted butter

sprinkle lightly with cinnamon and sea salt as you brush for warm spice notes

bake phyllo layers for about 10–12 minutes until crisp and golden, then break into bite-sized pieces

remove strawberry mixture after 10 minutes and gently fold in honey or maple syrup to elevate sweetness

scoop generous portions of vanilla ice cream into chilled serving glasses or bowls

spoon macerated strawberries and their juices over ice cream for vibrant fruitiness

scatter crisp phyllo shards and toasted pistachios across the top for satisfying texture

finish with a warm drizzle of honey and extra whole pistachios if desired

serve immediately so ice cream contrasts with crunchy layers and sweet syrup