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Try this delicious and easy recipe for Oven Roasted Strawberries, perfect for a summer dessert or topping for pancakes or ice cream.
Impress your friends and family with this delicious combination of sweet and tart flavors that’ll have everyone asking for seconds! Roasting strawberries concentrates their sugars for a richer, deeper, and more complex strawberry flavor! The berry juices thicken into beautifully sweet caramelized sauce.
I originally posted this recipe in 2012, but it was time for an update. So, I’ve updated the photos and information, as well as the recipe itself, for a better user experience. This recipe was originally adapted from Heidi Swanson.
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How to store strawberries
So, you’ve got your beautiful fresh berries from the farm stand or the market. What’s the best way to store them so they stay fresh?
I know we’ve all seen the suggestion of washing them, cutting them, and placing them in a glass jar for storage. But I avoid that.
Personally, I think the better method for storing fresh strawberries is to keep them in the original container, unwashed, in the refrigerator produce crisper drawer for up to 5 days. You can even add a piece of paper towel to help absorb extra moisture.
Berries should stay as dry as possible. So don’t wash them until you’re ready to eat or use them in a recipe.
To keep berries for a longer time, consider freezing them. Wash them, dry them, trim the stem, then quarter or slice them. Place the berries on a parchment paper lined rimmed baking sheet. Then pop them in the freezer until solid, about 30 minutes. Transfer to a resealable freezer bag, and store for up to 3 months.
How to make
Roasting berries softens them and deepens the flavors. It also makes a most delicious berry sauce. This recipe, with just 4 ingredients, will help you make the most of strawberry season.
The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks in the post.
This recipe is great because you can use fresh strawberries that aren’t perfect or out-of-season berries. A little under ripe or over ripe – they all will benefit so much from roasting, turning them into delightful summer fruits.
Hull the berries and remove the stem and green leaves.
Cut each strawberry in half or in quarters if they’re large. I like larger quarters or halves, but you could make them into slices as well if you prefer.
Add the cut berries to a mixing bowl.
In a separate small bowl, stir together the maple syrup, olive oil, and salt. Pour syrup mixture over strawberries and very gently toss to coat.
The salt gives them a little kick to make them not quite so sweet. I like the flavor of (affiliate link) Fluer de Sel in them, but any kind of kosher or sea salt would be lovely. And, for the oil, please feel free to use your favorite neutral flavored oil.
Arrange the strawberries with the syrup in a single layer on a parchment paper lined rimmed baking sheet or baking pan. I like to use an 8×8 or 9×9-inch pan for this recipe. Larger if you double the recipe.
Pro tip: don’t crowd baking sheet – keep the fruit in a single layer so you get great roasted berries.
Bake for 30-40 minutes, or until the berry juices thicken, but not long enough for the juices to burn. The berries will be jammy, but not chewy or dried out.
They really cook down, so if you’re planning to serve over waffles or pancakes, you may want to increase the recipe.
Storage
Use immediately or let cool and store in the fridge for up to a week. I like to store mine in a glass jar like a mason jar.
This isn’t like a jam or preserves that you can and keep on the shelf because the sugar content is not very high.
For longer storage, the berries and syrup can be frozen for up to 3 months.
How to use
Eat them on their own with a spoon enjoying them warm or cold from the fridge.
Use them as a topping for vanilla ice cream, cakes, Strawberry Almond Cottage Cheese Pudding, pound cake, pancakes, French toast, waffles, crepes, yogurt, Greek yogurt, oatmeal, toasts, cheesecakes, or scones.
Makes a great strawberry shortcake. Top a biscuit with roasted berries and a big dollop of whipped cream.
Think of them as a crustless strawberry pie. Topping it with whipped cream or ice cream.
Make a fancy s’more with a bit of roasted strawberry and a toasted marshmallow on top of a graham cracker.
Bake them into a cake like in my Almond cakes with raspberry swirl.
Have them as a fancy PB&J with peanut butter on a croissant.
Serve over cream cheese on a bagel. Or serve them on crackers.
Pour the berries through a strainer to separate them from the syrup and store the berries and the syrup separately. The syrup can be added to drinks like soda water for a refreshing summer beverage.
The berries and sauce can be placed in a blender or food processor to make a great strawberry jam or strawberry sauce. Serve this on your morning toast or stir a spoonful into vanilla ice cream for a deep rich strawberry ice cream.
Changes to the recipe
This is a very versatile roasted strawberry recipe; it can be doubled or tripled as needed. Just be sure to adjust the size of the baking pan accordingly.
When I originally posted this recipe back in 2012, I added ½ cup of pitted cherries to the mix. That’s a good amount to use. Cherries and strawberries go together perfectly in a deliciously sweet tart kind of way.
Change the sweetness level or the sweetener by using brown sugar or honey instead of maple syrup.
Mix in some other flavors before roasting, like balsamic vinegar or black pepper.
Add additional flavors after roasting by stirring in a little lemon juice, lime juice, vanilla extract, or vanilla bean paste. Or toss in some fresh herbs like basil or lemon balm.
Most fruits can be roasted with this recipe. Add in your favorites like cherries, rhubarb, blackberries, or raspberries. Check out my Roasted Raspberry Sauce Recipe based on this strawberry version. Peaches and apricots would be great as well.
Add a little liquor to them with red wine, bourbon, rum, amaretto, Grand Marnier, Cointreau, or your favorite flavor.
And for another fun tangy fruit filled treat, check out my delicious Old fashioned Raspberry Rhubarb Crisp Bars.
Can I use frozen berries?
Yes, frozen berries will work just fine. Thaw them and drain them of any juices that come out when they thaw. Proceed with the recipe as directed.
Strawberry recipes
Love strawberries? Then check out all my strawberry recipes!
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Recipe
Oven Roasted Strawberries
Ingredients
- 8 ounces strawberries hulled
- 2 tablespoons maple syrup
- 1 tablespoon extra-virgin olive oil
- pinch fine-grain sea salt
Instructions
- Place a rack in the middle of the oven, and preheat to 350° F.
- Cut each strawberry in half or in quarters if they’re large. Add the berries to a mixing bowl. In a separate small bowl, whisk together the maple syrup, olive oil, and salt. Pour syrup mixture over strawberries and very gently toss to coat the berries. Arrange the strawberries in a single layer on a parchment lined rimmed baking sheet or large baking dish.
- Roast for 30-40 minutes, or until the berry juices thicken, but not long enough for the juices to burn. Use immediately or let cool and store in the refrigerator for up to a week.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Jane
I also made roasted strawberries yesterday, very similar to yours, only with a little balsamic vinegar. They are really delicious! Next time I’ll try cherries too 🙂 Thanks for sharing!
Alessandra
Yum! This is so delicious, and a great week-end breakfast treat over yogurt or as a snack. Lovely photos too, thanks for sharing.
peggy
I never thought of roasting fruit before. But you’re so right, it’s just like a pie with no crust. I served it with whipped cream and a biscuit like strawberry shortcake. So GOOD!
Cindy
What a cool concept! We followed your recipe but made it with summer mango! 🙂 It was great.
Debi
I’ve made this recipe many times changing the fruit with what’s in season. This is a great easy to make recipe that you can use in a lot of ways. And it’s great for berries that aren’t quite perfect. I hope you give it a try! ~ Debi, author, Life Currents