This recipe is proof that your oven can perform miracles. YES! Those sad strawberries that maybe weren't as ripe as you thought they were when you bought them or the ones that have been in the fridge a little too long and nearly past their prime? This recipe for Roasted Strawberries will turn them into sweet and saucy berries with intense strawberry flavor.
Only 4 ingredients AND the magical heat of the oven result in these luscious, tender strawberries that have so many delicious uses. Trust me.....you are going to want to put these versatile roasted strawberries on everything!
Why This Recipe Works
A few simple ingredients and the heat of the oven come together to enhance, sweeten and intensify the natural flavor of the strawberries.
Ingredients
So very simple! Other than the strawberries themselves, we just need a little sugar for sweetness, vanilla for flavor and a pinch of salt to balance everything out. Done!
Special Equipment Needed
How to Make This Recipe
- Preheat the oven to 350 degrees. Quarter (or halve if the berries are small) the strawberries and place them in an 8x8 square baking dish.
- Add the sugar, salt and vanilla to the strawberries and stir to combine. Transfer to the oven and roast for 20 minutes. Give the strawberries a stir and then put them back in the oven for another 20 minutes.
- Let cool slightly. You now have two options: (1) Leave them as is OR (2) mash mixture with the back of a fork or a potato masher until it is a jam-like texture, Cover and refrigerate until ready to use.
Expert Tips
- This recipe works with beautiful, pristine strawberries and grocery store berries that aren't so great. As I said above, it's magic! If your berries are not super sweet to begin with, consider adding an extra tablespoon of sugar to compensate for the lack of sweetness.
- Don't forget the pinch of salt! I know it seems like a strange ingredient in a sweet recipe like this one, but it helps balance out all of the other flavors and round out the sweetness of the sugar.
FAQs
Store in a tightly sealed container (I like to use a glass jar with a lid) in the refrigerator. They will keep for about a week.
Yes! They freeze quite well. Simply place them in a tightly sealed freezer-safe container or ziploc bag and freeze for up to three months. They may lose a little structure during their time in the freezer and become more jam like in texture, but they will still be delicious!
Yes! 1 pound of strawberries makes about 1 cup of roasted strawberries. If you want to make a double (or triple or quadruple) batch, simply scale all ingredients accordingly. A double batch will fit in an 8x8 glass dish but a triple or quadruple batch will require a 8 x 11 or 9 x 13 baking dish to accommodate the larger amount of berries.
How to Serve Roasted Strawberries
These roasted strawberries go with anything and everything. Here are some ideas to get you started:
- Serve warm over vanilla or cardamom ice cream.
- Spoon on your morning oatmeal with a drizzle of cream on top.
- Layer with granola and yogurt for a delicious breakfast parfait.
- Use in place of strawberry jam on buttered toast.
- Spoon on top of Swedish pancakes or crepes. Don't forget the whipped cream!
- Serve on top of buttermilk waffles.
- Spoon inside of almond tarts for an instant strawberry pie! Also good with a dollop of whipped cream on top.
- Use as a filling in a cake. Both my Scandinavian Strawberry Cream Cake and Swedish Rulltårta Cake use these intensely-flavored roasted strawberries as a filling.
Related Recipes
Looking for more delicious strawberry recipes? Give these a try:
Recipe
Simple and Sweet Roasted Strawberries
Ingredients
- 1 pound strawberries cored and quartered (or halved if small)
- 3-4 tablespoons granulated sugar
- Pinch of salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees. Combine strawberries, sugar, vanilla and salt in an 8 inch square baking dish. Roast in the oven for 20 minutes. Remove from the oven and stir briefly. Return to the oven and roast for an additional 20 minutes. Remove from the oven and allow it to cool slightly. Leave the berries as is or mash the mixture with the back of a fork or a potato masher until it is a jam-like texture. Cover and refrigerate until ready to use (up to one week).
Notes
Nutrition
If you loved this recipe, give it a star review! Also, snap a picture of your Roasted Strawberries and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.
Mimi Rippee says
I roasted strawberries one spring and put them on a warm Brie. It was magnificent, but I don’t remember what I did! Thanks for this recipe!
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