Roasted Strawberries
Roasted ruby red Strawberries with a deep intense strawberry flavor, It´s delicious on everything!
Roasting fresh strawberries in the oven makes for a more intense strawberry flavor, as the warmth of the oven will intensify the flavor.
Now that strawberries are in their prime season ( depending on where you live), try finding those beautiful ruby red strawberries that have a beautiful red color inside out, they have an extreme sweetness, and you get the most beautiful and delicious roasted strawberries with amazing gorgeous ruby red color.
The roasted strawberries will firm up a little more after it has been in the refrigerator for a few hours, making the strawberry syrup thicker, kind of like jam.
Use roasted strawberries as you would use strawberry jam, on brioche, in cakes, in cheesecakes, in frosting, or just eat it by the spoonful as it is so delicious.
Before you start
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Bakers Tip
→Ruby red strawberries are sweet and have a beautiful red color; If you use strawberries that are not in their prime, You should then use two tablespoons of sugar instead of one, or the roasted strawberries will lack sweetness. I also would recommend adding 1 or two tablespoons of freshly squeezed lemon juice to make it yummier.
Roasted Strawberries
- 1000 gram whole ruby red strawberries, hulled and halved
- 1 to 2 tablespoons white sugar, more or less depending on the sweetness of the strawberries *
- a pinch of salt
- 1 tablespoon freshly squeezed lemon juice, optional
Roasted Strawberries
- Preheat the oven to 190C°/375F°.
- Try using ruby red strawberries that are in their prime during the summer months, they have an extreme sweetness, and you get the most beautiful and intense strawberry, roasted strawberries with a gorgeous ruby red color.
- Remove the leafy caps from the strawberry and halve the strawberries; place them into a 25 x 30 cm ( 10 x 12 inch) baking dish; make sure the height of the baking dish is at least 5 cm ( 2 inches) as the strawberry syrup will bubble while it is in the oven.
- Place the hulled/halved strawberries on a baking dish and sprinkle 1 or two tablespoons of sugar on top of the strawberries and a pinch of salt.
- Bake the strawberries in the center of the oven for 30 to 35 minutes, stirring every 10 minutes to prevent the strawberry juice from burning. The strawberries should be soft but still have some give.
- Remove from the oven; When using strawberries that are in season, the flavor is so amazing on their own, and there is no need for lemon juice, but if out of season, you might want to add 1 to two tablespoons of freshly pressed lemon juice to taste.
- Allow the roasted strawberries to cool completely.
- Store in an airtight container for up to one week in the refrigerator. You can also cover the airtight container with a ziplock bag and freeze the roasted strawberries for up to three months.
- Roasted strawberries are a perfect match with brioche, angel food cake, pancakes, or on top of yogurt and so much more.
For step-by-step pictures of how to make
→ Roasted Strawberries
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