Roasted Strawberries

Roasted Strawberries in a white platter with a spoon on the side and leaves on the side.

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5 from 1 vote

Roasted Strawberries; a perfect way to convert ordinary strawberries to a juicy, flavorful and delicious version.

A simple and quick recipe that is perfect as a topping for yogurt, granola or ice cream!

Prep Time20

Cook Time30

Cooling Time20

Total Time50

Course: Breakfast, Brunch, Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 29kcal

Author: Smruti

Ingredients

15-20 Strawberries
3 tablespoon Sugar
½ teaspoon Vanilla Extract (optional)
½ teaspoon Balsamic Vinegar (optional)

Instructions

Wash the strawberries well. To do so, dip them in a bowl of cold water and rub them lightly till the mud and other things comes off.
15-20 Strawberries
Remove and pat dry using a napkin. Then hull out the greens.
Transfer to a bowl and sprinkle sugar on them.
3 tablespoon Sugar
Also add the remaining add-ins. Toss well to coat.
½ teaspoon Vanilla Extract, ½ teaspoon Balsamic Vinegar
Spread them in a single layer in a baking tray. I have used a 6*8 inch tray here. Crowding them close to each other will give you a lot of syrup compared to when they are far apart in a tray.
Place in an oven preheated to 350 F/ 180 C. Bake the strawberries are soft and release the juices (about 25- 40 minutes depending on how soft you want them).
Remove the tray and cool to room temperature.
Transfer to an airtight bottle and refrigerate.
Use as a topping on yogurt, granola or ice-creams.

Video

Notes

Pick fresh berries: Use the freshest strawberries you can get. They give us the best roasted strawberries. Plus, make this within a day or two of getting the berries.
Discard the spoilt ones: A box of strawberries often has a few berries with some dings, cuts etc. Do not use these to make the roasted strawberries. One spoilt berry will cause the others to spoil quickly too.
Two ways to make them: Crowding in a baking tray to give us a lot of syrup as they roast or spreading them out to make roasted berries that do not have a lot of syrup.
Adding some acid: Add a little acid in some way to the strawberries. Lemon juice, vinegar, balsamic vinegar or orange juice works well. This helps brighten the berries and add some flavor as well.
Cooling the berries: Once the berries are roasted, let them stand in the pan till cool. The remaining heat from the pan makes the syrup nice in consistency. Transfer once it is at room temperature.
Not so sweet batch: This process of roasting strawberries is often the best way to use a batch of not so sweet strawberries. Add some extra sugar to make them sweeter. This method is great for hard strawberries as well.
Air Fryer: To make this in the air fryer; place the tray in the preheated air fryer at 350 F. Lightly cover it with a piece of foil. Set the mode to bake and time to 25 minutes.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition