Roasted strawberries are the summer treat you didn’t know you needed in your life! Sweet, gooey, and full of flavor, these soft, syrupy berries are perfect for ice cream, pancakes, or layered in strawberry shortcake.
I am a huge strawberry lover and although I buy and enjoy strawberries year round, they are most amazing in the summer. So I tend to get excited and buy a bunch every time I go to the store.
But even perfectly ripe summer strawberries don’t last that long. Roasted strawberries are my solution!
Roasted strawberries are amazing! Roasting turns strawberries into a syrupy, gooey, flavorful concoction that’s amazing for everything from pancakes and frozen desserts to eating with a spoon. I actually used them to top off my vegan pancakes; you can see them in the photos in this post!
The best part? You can roast the strawberries when they have passed their maximum freshness. You know, when they’re not really bad, but they’re starting to look a little sad and wrinkled. These are berries that beg to be roasted.
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Ingredients you will need
- strawberries Fresh strawberries work best, but frozen will do too! It’s also okay if they’re a little old (starting to fade in color and lose fat) as long as they’re not yet rotten or moldy.
- Maple syrup If you prefer, you can use another liquid sweetener such as agave.
- Vanilla extract.
- Lemon juice or balsamic vinegar. I prefer balsamic vinegar as it really deepens the flavor of these berries, but lemon juice works well too.
- Sal.
How to roast strawberries
The following is a detailed photo tutorial on how to make this dish. Scroll down if you want to jump straight to the recipe!
Shelf life and storage
Roasted strawberries will keep in an airtight container in the refrigerator 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 toast, waffles, pancakes or cookies. They also make an excellent topping for vegan yogurts and ice creams, 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 full of flavor, these soft, syrupy berries are perfect for ice cream, pancakes, or layered in strawberry shortcake.
Ingredients
-
1
pounds
fresh strawberries (Note 1),
emptied and cleaned -
2
spoonfuls
maple syrup -
1
teaspoon
vanilla extract -
1
teaspoon
balsamic vinegar or lemon juice -
pinch
salt
Instructions
-
Preheat oven to 350°F.
-
Cut the strawberries in half if they are small, or in quarters if they are large.
-
Place the strawberries in a medium baking dish and add the rest of the ingredients. Stir until everything is well combined.
-
Roast the strawberries for about 45 minutes, stirring every 15 minutes or so. They are done when they are very soft and the liquid is bubbling.
-
Place the baking dish on a cooling rack and let the berries cool. The sauce will thicken as it cools.
-
Serve or save for later.
Recipe notes
- Frozen berries can be used if fresh are not available.
- This recipe makes about 1 ½ cups.
nutritional data
Roasted Strawberries
Amount per serving (0.25 cups)
calories 44
Calories from fat 2
% Daily Value*
fat 0.2 g0%
sodium 40 mg2%
potassium 131 mg4%
Carbohydrates 10.4 g3%
Fiber 1.5 g6%
Sugar 7.8 g9%
protein 0.5 g1%
calcium 17 mg2%
* Percent Daily Values are based on a 2000 calorie diet.