Roasted strawberries are the summer treat you didn’t know you needed in your life! Sweet, gooey, and flavor-packed, these soft and syrupy berries are perfect on ice cream, pancakes or layered in strawberry shortcake.
I’m a big time strawberry lover, and while I buy and enjoy strawberries year round, they’re at their most amazing in the summer. So I tend to get excited and buy up a ton of them every time I go to the store.
But even perfectly ripe summer strawberries don’t last all that long. Roasted strawberries are my solution!
Roasted strawberries are amazing! Roasting transforms strawberries into a syrupy, gooey, flavorful concoction that’s amazing for everything from topping pancakes and frozen desserts to eating with a spoon. In fact, I used them to top my vegan crepes — you can see them right in the photos from that post!
The best part? You can roast your strawberries when they’re past peak freshness. You know, when they’re not really bad, but starting to look a little sad and wrinkly. These are the berries that are begging to be roasted.
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Ingredients You’ll Need
- Strawberries. Fresh strawberries work best, but frozen will also do! It’s also fine if they’re a bit dated (starting to dull in color and lose plumpness), as long as they’re not yet rotten or moldy.
- Maple syrup. You could use another liquid sweetener like agave if you prefer.
- Vanilla extract.
- Lemon juice OR balsamic vinegar. I prefer balsamic vinegar as it really deepens the flavor of these berries, but lemon juice works just fine as well.
- Salt.
How to Roast Strawberries
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Shelf-Life & Storage
Roasted strawberries will keep in an airtight container in the fridge for 3 to 5 days, or in the freezer for about 3 months.
Frequently Asked Questions
They are!
Try using them instead of jam on toasts, waffles, pancakes, or crackers. They’re also an excellent topping for vegan yogurt and ice cream, as well as oatmeal, cakes and puddings.
More Vegan Strawberry Recipes
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Roasted Strawberries
Roasted strawberries are the summer treat you didn’t know you needed in your life! Sweet, gooey, and flavor-packed, these soft and syrupy berries are perfect on ice cream, pancakes or layered in strawberry shortcake.
Ingredients
-
1
pound
fresh strawberries (Note 1),
hulled and cleaned -
2
tablespoons
maple syrup -
1
teaspoon
vanilla extract -
1
teaspoon
balsamic vinegar or lemon juice -
Pinch
salt
Instructions
-
Preheat the oven to 350°F.
-
Chop the strawberries in half if they’re small, or quarters if they’re large.
-
Place the strawberries into a medium baking dish and add the remaining ingredients. Stir until everything is well combined.
-
Roast the strawberries for about 45 minutes, stirring every 15 minutes or so. They’re done when they’re very soft and the liquid is bubbly.
-
Place the baking dish on a cooling rack and let the berries cool. The sauce will thicken as it cools.
-
Serve or store for later.
Recipe Notes
- Frozen berries can be used if fresh aren’t available.
- This recipe makes about 1 ½ cups.
Nutrition Facts
Roasted Strawberries
Amount Per Serving (0.25 cups)
Calories 44
Calories from Fat 2
% Daily Value*
Fat 0.2g0%
Sodium 40mg2%
Potassium 131mg4%
Carbohydrates 10.4g3%
Fiber 1.5g6%
Sugar 7.8g9%
Protein 0.5g1%
Calcium 17mg2%
* Percent Daily Values are based on a 2000 calorie diet.
