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roasted strawberries on a baking sheet with a black spoon; overhead shot.
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4.7 from 13 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
Servings: 4
Author: Daniela Gerson


  • 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


  • 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. 


  • 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. 
Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making roasted strawberry waves in the kitchen!