Roasted strawberries are easy oven roasted strawberries that make the perfect topping for cakes, yogurt, ice cream and more!
Today’s post is exciting for me, as it involves strawberries in a different and exciting way! I know strawberries and sugar together is pretty simple stuff. Well, we all know that sometimes the simplest things in life can be the best.
These Roasted Strawberries are a great example of that. It’s amazing how only two ingredients — strawberries and sugar — can turn into something so magical. They’re sweet and syrupy, with a concentrated, roasted flavor.
This is one of those recipes you’ll use again and again!
Perhaps you’ve had macerated strawberries before, where the berries and sugar are combined, then left standing at room temperature.
As the strawberries sit, the juices of the strawberries soften and the juices are drawn out, creating a lovely syrupy topping.
This recipe is along those lines, except they’re roasted in the oven at a high temperature. The sugar is caramelizes and the berries are break down, resulting in syrupy strawberry goodness.
The strawberry flavor deepens during the roasting process, which is why oven roasted strawberries are better than macerated strawberries.
You can make anything extra special with these roasted strawberries. Elevate your yogurt, ice cream, pancakes, waffles, oatmeal and cakes.
Or just eat them with a spoon. I won’t blame you. 🙂
Serve oven roasted strawberries with the following:
Strawberry shortcake by Food Network
- 1 lb. fresh strawberries, hulled, and quartered if large, halved if small
- 1/4 cup granulated sugar
- Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper.
- Place the strawberries and sugar in a medium bowl, and stir until all of the strawberries are coated with the sugar. Pour onto the prepared baking sheet, spreading the berries out in a single layer.
- Roast for 15 minutes, checking for doneness after 10. When the strawberries are done, they will have broken down, and you will see a good amount of their juices have been released, and it will be bubbling. If the juices are turning brown, remove from the oven to keep it from burning. Cool slightly, and transfer the strawberries to a bowl.
- Serve warm over ice cream, pancakes, oatmeal, cake, or serve cold over Greek yogurt. The options are endless!
- Store in an airtight container in the refrigerator.
- Recipe adapted from Baked by Rachel's Roasted Strawberries
Amount Per Serving: Calories: 56 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 1mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 2g Sugar: 12g Sugar Alcohols: 0g Protein: 1g