Roasted Strawberries

Super quick, easy and versatile roasted strawberry recipe! These sweet n’ juicy strawberries can be eaten as-is or used to top your favorite summer treat, taking it to the next level!

Why this Recipe Works

• Quick & easy!
• Depth of flavor! The heat intensifies the strawberries sweetness and their flavor. 
• Recipe is versatile! Quantity can easily be halved or doubled. Sweetener, spices or even the strawberries themselves can be swapped out! 
• Multi-use recipe: Eat them on their own or use them as a topping. The possibilities are endless!

Roasting strawberries is the quickest and easiest way to take any summer dish over the top! 

 These roasted strawberries are simplicity at its very best. The juices from the roasted strawberries combine with the maple syrup, creating dreamily delicious, saucy strawberries that are greater than the sum of their parts. 

What to Use these Roasted Strawberries on?

Some suggestions are: yogurt, ice cream, oatmeal, pancakes, waffles, cakes, crepes, cheesecakes, biscuits, toasts and more. Think ya get the idea!  

How to Make this Recipe:

Pre-heat oven. Slice strawberries and place on baking sheet. Toss with maple syrup (or other sweetener of your choice) until evenly coated; add spices and a pinch of salt. Let the oven do the rest of the work and enjoy!

If you can slice strawberries and turn on an oven, you can make this recipe!

Cooks Tips:

• When possible, buy organic and local strawberries. 
• Quality matters! We are using very few ingredients. 
• Storing fresh strawberries: store in a paper lined, airtight container, 3-7 days in the fridge. 
• Leftover roasted strawberries will keep for up to 5 days in the fridge. 

Hungry for more summer sweet treats? I got ya! Check out my Almond Rhubarb Cake, Rhubarb Upside-Down Cake, No-Bake Strawberry Cheesecake, Berry-licious Macadamia Rhubarb Bars, Fig Skillet Cake and Amaretto & Mascarpone Cheesecake.

Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #chefdanielagerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

Let’s make waves in the kitchen!

Print Recipe

5 from 11 votes

Roasted Strawberries

Super quick, easy and versatile roasted strawberry recipe! These sweet n’ juicy strawberries can be eaten as-is or used to top your favorite summer treat, taking it to the next level!

Prep Time15 mins

Cook Time20 mins

Course: Condiments, Dessert

Cuisine: Californian

Keyword: Roasted Stawberries

Author: Daniela

Ingredients

• 2 pints fresh strawberries 1.5 pounds or about 4 cups sliced
• 1-2 tablespoons maple syrup or honey, date syrup, sugar, or another sweetner of your choice
• 1 vanila bean or 1 tablespoon of vanilla bean paste
• 1 cinnamon stick optional
• 3 fresh thyme sprigs optional
• pinch kosher salt

Instructions

• Pre-heat oven to 350 F degrees.
• Rinse and hull strawberries. Leave tiny ones whole, halve or quarter the rest so they’re all roughly the same size and cook at about the same rate. Add strawberries to a baking dish. 
• Add maple syrup (or sweetener of choice), vanilla, cinnamon sticks and thyme (if using or other spices of choice) to baking dish with strawberries. Toss to coat strawberries evenly. 
• Bake for 20 min, stirring once along the way. 
• Enjoy straight out the oven or store in an airtight container in the refrigerator. 

Notes

• When possible, buy organic and local strawberries. 
• Quality matters! We are using very few ingredients. 
• Storing fresh strawberries: store in a paper lined, airtight container, 3-7 days in the fridge. 
• Leftover roasted strawberries will keep for up to 5 days in the fridge.