New recipes

How to Make Roasted Strawberries

How to Make Roasted Strawberries

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Take advantage of strawberry season by roasting strawberries at home.

There really is nothing like going strawberry picking in the summer—friends, family, straw hats, gingham shirts, and fields upon fields of berries. After laborious hours of picking and fun, you are left with buckets of strawberries. You make jam, rhubarb pie, ice cream, smoothies and eat them plain (because that’s really the best way). But alas, the strawberries seem to be multiplying… a problem you never thought you would have.

My solution? Roast them! Roasting them brings out the fruit’s natural acidity, making them taste like they’ve been spritzed with lemon juice. They’re sweeter, warm, and caramel-y. They are amazing straight out of the oven, but they also turn into something saucy and delicious when jarred up in the fridge.

Eating healthy should still be delicious.

Sign up for our daily newsletter for more great articles and tasty, healthy recipes.

Ingredients for Oven-Roasted Strawberries

  • 2 pints of washed strawberries, hulled
  • 2 tbsp brown sugar

How to Make Roasted Strawberries

  • Preheat oven to 375 degrees.
  • Lay the strawberries in a single layer out on a baking pan. (You want a deep pan to catch the juices that are released.)
  • Sprinkle evenly with the brown sugar.
  • Roast for 30-35 minutes.

And just like that, oven-roasted strawberries! Here, some more ways to make the most of your roasted strawberries.

  • Pour the juices that are left in the pan after scooping out the strawberries—trust me, there will be a good bit—into a sauce pan and simmer with 2 tbsp. balsamic vinegar for 15 minutes on med-high heat for a sweet and tangy drizzle.
  • The syrup pairs well over other fruit as well, but I like it to give savory things an easy twist. Drizzle over pork chops, into salad dressing, or even over brie on your next cheese plate.
  • Make a Roasted Strawberry Salad with Prosciutto and Beets, or blend your berries into a Roasted Strawberry Margarita with Aquafaba Whip.
  • Get a slice of your favorite whole grain bread and lay .75 oz. of dark chocolate on top. Place some of the strawberries straight out of the oven on top of that, letting the heat melt the chocolate. Sprinkle ½ tbsp of chopped, unsalted pistachios on top. Quick & easy dessert!

Roasted strawberries are hands down my favorite dessert topping. They pair perfectly with everything from cake to ice cream… and even many breakfast items! Best of all, they’re ridiculously easy to make and can be made ahead for storing in the refrigerator or canned for a much later date! The ability to use fresh or frozen strawberries makes this an essential dessert topping for desserts year round! Be sure to check out the recipe archives for delicious strawberry pairing suggestions!

Originally posted May 2013:
I hope you had a fabulous Mother’s Day – delicious and stress free! Just as it should be. I spent the majority of the day in the kitchen, two rounds of pictures and playing with the kids. It was a nice relaxing day. I know that sounds funny considering I was busy in the kitchen for much of it but to me that’s relaxing, plus I get to eat the results. Yum! If you follow me on Instagram, you got a sneak peek at one recipe to come. It’ll be a little bit of a wait though since I’m now weeks out on recipes.

I can’t even begin to tell you how refreshing it is to be ahead. In the past I often made recipes a day or two prior to posting thing. Talk about pressure and stressful. This method also means I’m doing a great deal of planning. Are there holidays coming up that I should be cooking for weeks out? I suppose come Fall I’ll be working on Thanksgiving recipes in September this year. Crazy but that’s kind of awesome too because it means double Thanksgivings and who wouldn’t love that?! It’s the tastiest holiday of the year! Mmm carbs and pie.

This week is all about strawberries, specifically roasted strawberries. I figured since the other two recipes this week call for roasted strawberries, it’d make sense to share my favorite recipe for them as a stand alone post. It’s also a tease for what is to come and I do hope you love strawberries. Even if you don’t, I’m sure someone in your life does. So, you don’t want to miss what’s coming up later in the week! It’s totally scrumptious.

What you see here is a double batch of the recipe below. It’ll give you roughly 1 1/2 cups or so, but honestly I didn’t measure it out after it cooked – just guessing. If you want a lot of roasted strawberries… and their amazing juices, you’ll want to double the recipe and use 2 pounds of strawberries. Trust me, it will disappear fast.

Forget buying that bottle of strawberry sauce from the store. Make your own amazing strawberry sauce. It’s easy and ridiculously tasty, so much so that you’ll want to eat this as is with a spoon. I’m not kidding. And it’s perfect for topping off so many things from breakfast to dessert.

  • 32 ounces whole strawberries, washed and drained (about 7 cups 910g)
  • 3 1/2 ounces plain or lightly toasted sugar (about 1/2 cup 100g)
  • 1/8 teaspoon Diamond Crystal kosher salt for table salt, use about half as much by volume
  • 1/2 ounce freshly squeezed lemon juice (about 1 tablespoon 15g)
  • 1 empty vanilla pod, reserved from another project (see note), or 1 drop vanilla extract
  • 1/4 teaspoon rose flower water (about 1ml)

Adjust oven rack to the middle position and preheat to 375°F (190°C). Slice off the strawberries’ leafy caps, removing as little fruit as possible. Leave small and medium berries whole, but cut the largest ones in half. Toss with sugar, salt, and lemon juice in a 2-quart glass or ceramic baking dish. Add the empty vanilla pod, if using.

Roast, stirring once or twice along the way, until the berries are fork tender and swimming in bright red juice, about 30 minutes. If you didn't use a spent vanilla pod, stir in one drop of vanilla extract along with the rose water, taking care not to crush the tender berries. Serve warm, or refrigerate to use as a jammy syrup. In an airtight container, the roasted fruit and syrup can be refrigerated up to 2 weeks.

Step 4. Roast for 10 minutes.

It doesn&rsquot take long to make roasted strawberries, only about 10 minutes. You want them to have softened up and caramelised a little, but you still want them to hold their shape. No mushy roasted strawberries please.

Next time I&rsquoll show you how I served my roasted strawberries at the supper club I held last month, but you can eat them straight from the baking tray if you so desire. They&rsquore hot, juicy and sweet (and no, that wasn&rsquot another euphemism).

What do you reckon &ndash have I convinced you to give roasted strawberries a go?

Roasted Strawberries

What do you do with those fresh strawberries that are a bit too far gone? Don’t throw them out – roast them! This recipe is simple to make and doesn’t take much effort or time.

These roasted strawberries are not super sweet. You can add a couple tablespoons more to suit your sweet tooth. Omit the black pepper if you’d like black pepper, though, brings out the sweetness in fruit. It’s an easy add to any fruit recipe, and it will surprise and delight your taste buds. I use this for filling of my Roasted Strawberry Pie, but you can spoon over vanilla ice cream, add to biscuits, and much more.

Chadwick’s Checklist

What you need to know before you cook.

  • These are easy to do and don't take much prep time I just throw them in the oven as I do other things
  • If you don't have white balsamic, use regular balsamic
  • I like to use raw Manuka honey for this recipe, but any kind will do


· 2 pounds strawberries, rinsed

· ¼ cup white balsamic vinegar

· ¼ teaspoon freshly cracked black pepper


Cut off the strawberry hulls and cut the strawberries in half. If some strawberries are small, leave whole.

Rinse again to make sure to remove any green hull remnants. Place the strawberries in a large mixing bowl.

In a small bowl, mix together the vinegar, honey and black pepper with a fork or small whisk. Pour over the strawberries. Mix again to fully coat.

Place the strawberries on two baking sheets. Roast for 35 minutes until the juice thickens and the tops of the strawberries are slightly charred.

Meanwhile, run a clean 24 oz. glass jar with ling and ring under boiling hot water. Place on a clean dish towel.

Transfer the roasted strawberries with juice immediately back into the large bowl. Let cool for 20 minutes.

Spoon into the 24 oz. jar. Cool to room temperature. Place the ring and lid on and put in the refrigerator. The strawberries will last up to 1 week.

Serve over biscuits, in a pie shell or over ice cream.

Chadwick’s Changeups

Switch things up. Have some fun! Do more.

  • Add lemon zest before putting into jars
  • White pepper is a nice flavor surprise
  • Stir in a hint of ground cardamom or nutmeg - just a whisper is all you need

Copyright © 2021 Lovely & Delicious Enterprises, Inc. All Rights Reserved.

Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


  • 2 pounds strawberries, halved (or quartered if large)
  • ¾ cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • ⅛ teaspoon kosher salt
  • ¼ teaspoon vanilla extract
  • Vanilla ice cream

Gently stir together strawberries powdered sugar fresh lemon juice and kosher salt in a large bowl. Spoon mixture into a 13- x 9-inch baking dish. Roast at 400°F until strawberries are softened and mixture is bubbly, 25 to 30 minutes, stirring after 15 minutes. Remove from oven stir in vanilla extract. Let stand 30 minutes. Serve warm with vanilla ice cream.

How To Roast Strawberries

Roasted strawberries are AH-MAZING! The flavor is intense, sweet, with a hint of smoke depending on how long you leave them in the oven. Adding roasted strawberries to a dish can transform it, enjoy them on top of your favorite vanilla bean ice cream too! I am going to show you how easy it is to roast strawberries all year long even when they are not in season.

This is only the beginning of my roasted strawberry series. I will be sharing some delicious, easy, low carb, keto recipes you can use with these roasted strawberries.

Frozen & fresh strawberries

I have roasted both frozen and fresh strawberries. I do not add anything to them I just place them on a baking tray lined with parchment paper and bake away. You could sprinkle them with granular sweetener and vanilla if you prefer, but I find it is not necessary. Your house will smell divine while these are baking in the oven.

The great thing is you can roast strawberries all year long! I love to buy a big bag of frozen strawberries from Costco when the fresh ones are not in season. I take then straight from the freezer to the baking tray, if they are stuck together that is okay, just bake the frozen berries at a higher temp than the fresh ones.

Juicy strawberries

When you bake frozen strawberries, they release a lot more juices than fresh because they hold in more water from being frozen. Do not let any of those juices go to waste no matter what type you are roasting. You most definitely want to keep, use, and store those juices that the strawberries release. The longer your roast the fresh strawberries the more juices they will release, just be careful not to burn them.

Here is how to roast fresh strawberries:

  • Preheat your oven on to 400 degrees.
  • Line a baking tray with parchment paper
  • Cut tops off strawberries and bunch together in the middle of your tray (they can touch but do let them be on top of each other.)
  • Roast for 15-20 minutes, turn off oven and allow to set in the oven for 15-20 minutes
  • Remove from the oven and allow to cool
  • Store in an airtight container once fully cooled up to a week in the fridge and 4-6 months in the freezer.

Here is how to roast frozen strawberries:

  • Preheat your oven on to 450 degrees.
  • Line a baking tray with parchment paper
  • Bunch together in the middle of your tray (they can touch but do let them be on top of each other.)
  • Roast for 20-25 minutes, turn off oven and allow to set in the oven for 15-20 minutes
  • Remove from the oven and allow to cool
  • Store in an airtight container once fully cooled up to a week in the fridge and 4-6 months in the freezer.

Have you roasted strawberries before? I hope you try it and enjoy your roasted strawberries, please let me know how you use them. Follow me on Instagram for more foodie inspiration.

Please give a 5 star review and save to Pinterest, it would mean so much to me, thank you *Angie

Roasted Strawberries

It always thrills me when quick and easy recipes turn out to be so delicious! And that is exactly the case with today’s Roasted Strawberries.

Roasting strawberries – or any fruit for that matter – really deepens and intensifies the flavors of the fruit and the sweetness. In our recipe today, we tossed the strawberries with a little bit of sugar before roasting them under high heat in the oven, and the juices from the strawberries created a wonderful syrup.

The roasted strawberries you see here in our photos were added to our Roasted Strawberry Crème Fraîche Ice Cream but they would also make a delicious topping for strawberry shortcake or any other dessert.

20 Delicious Strawberry Recipes to Make This Spring and Summer

It's the season when berries are juiciest and cheapest. Make the most of them with these easy ideas, both sweet and savory.

These pretty much taste like dessert thanks to hidden pockets of cream cheese and strawberry sauce.

Say hello to the mother of all sundaes.

Berries, cheese and bread. What more do you need in this life?

Now sub the bread for chicken and you've got a colorful, equally delicious dinner.

When hangover food meets fancy bistro salad.

Step up your biscuit, pancake and waffle game with a smear of this homemade berry butter.

A little sweet, a little savory and a lotta melty.

Roasting you berries until extra sweet and syrup is a gamechanger.

Seriously they even make your oatmeal taste like dessert.

You look like you could use a glass of sunshine.

Here's a no-cook jam for the dog days of summer when you can't be bothered with stoves.

Nothin' but fruit and tea in this slushie so feel free to sip with abandon. Your brain freeze awaits.

In 2-quart baking dish, toss 4 cups chopped strawberries, 3 cups chopped pineapple, 1/2 cup sugar, 3 tablespoons cornstarch and 1/4 teaspoon salt. Top with 1 cup each granola and sweetened shredded coconut and 2 tablespoons melted butter bake at 350°F 35 minutes, or until bubbling. Serves 8

Bonus idea: Swap in 1 cup each blueberries and raspberries for half the strawberries.

Toss 1 1/2 cups chopped strawberries and 1 tablespoon balsamic vinegar in bowl sandwich berries and 4 (1/4-inch-thick) slices fresh mozzarella cheese between 8 (1/2-inch-thick) slices challah bread, making 4 sandwiches. Grill on medium, 4 minute per side or until cheese melts. Serves 4

Trim stems off 1 pound of strawberries hollow out centers using small knife. Fill with 1/2 cup plain nonfat Greek yogurt. Roll yogurt ends in mix of 3 tablespoons packed light brown sugar and 1 slice pound cake, toasted and finely crumbled. Serves 8

Mix 1 1/2 cups finely chopped strawberries, 1 cup finely chopped bell peppers, 1/2 cup finely chopped red onion, 1/4 cup lime juice, 2 tablespoons minced jalapeño and 1/2 teaspoon salt. Serve with tortilla chips. Serves 8

Puree 2 pounds strawberries, quartered 2 cup water 1/2 cup sugar and 2 tablespoons lime juice in blender until smooth. Strain into pitcher through fine-mesh sieve, pressing and stirring with spatula (discard solids). Serve immediately over ice, or cover and refrigerate up to 1 day. Serves 8

Make these pretty berry ice cubes and chill your cocktails in style all summer long.


  1. Tojanris

    I'm sorry, this doesn't suit me at all.

  2. Tygozahn

    Great question

Write a message