Oven Roasted Strawberries
Roasting intensifies the flavor of out-of-season strawberries and tenderizes the under-ripe ones. Once you taste them, you may never want to eat them any other way.
Strawberry season has arrived. However, if you’re not fortunate enough to pick your own or purchase freshly picked strawberries, you’re probably at the mercy of what your local grocery store has to offer.
Let’s face it. Those giant strawberries at the grocery store are white inside and bland in taste. You have to sprinkle lots of sugar on them just to doctor up that bland taste. Then you open a carton to find several with green tops and several bruised and over-ripe. A great combo. Right?
When I purchase strawberries at my local grocery store, I always buy twice as many as my recipe calls for, because I know I’ll be throwing several right into my garbage can. That’s pretty sad, considering what you pay for a one pound carton these days, not to mention trying to doctor up the bland taste to try and make them sweet and flavorful.
Where have I been? The light bulb finally went off in my head. My mother used to make a delicious strawberry cobbler when I was a kid. Okay, I won’t talk about the rhubarb she always added, which I hated. I couldn’t understand why she had to ruin a perfectly good cobbler with that slimy stuff. Anyhow, she usually got strawberries at the grocery store, and the flavor once roasted in the oven was amazing!
There’s just something about roasting strawberries in the oven that totally intensifies their flavor and makes them so juicy. It also softens them, even those huge ones with the white hollow centers.
Now if you’re lucky enough to have your own strawberry patch or can purchase freshly picked strawberries from a farmer’s market, you probably don’t need to roast them. However, save this recipe in your back pocket for all those grocery store strawberries. By the way, it’s the easiest recipe you’ll ever make.
How To Roast Strawberries
Start by rinsing the strawberries, checking for bruised or bad ones, and removing the stems.
Transfer the strawberries to a shallow baking dish. Sprinkle the sugar, salt and vanilla over the strawberries and toss with a spatula or spoon to evenly coat the strawberries with the sugar.
Bake the strawberries for 10 minutes and stir once. Bake for an additional 10 minutes or until the strawberries are soft and have released lots of juice.
WARNING: You’re going to be tempted to get a large spoon and eat these straight from the baking dish while slurping up all of that warm delicious syrupy juice. They are that good!!
How to serve them
Oven roasted strawberries are so delicious right out of the oven. They taste like the filling in a strawberry cobbler. However, if you can resist the urge to eat them right out of the serving dish, here a a few ways you can serve them…
- Over ice cream
- Mixed into yogurt
- Over pancakes or waffles
- In oatmeal
- Over shortcake with some whipped cream
- Over cheesecake
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Oven Roasted Strawberries
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dessert topping
- Method: Baking
- Cuisine: American
Description
These oven roasted strawberries are so full-flavored and sweet, and they are delicious served over your favorite breakfast or dessert. They also take no time to make.
Ingredients
- 2 pounds (32 ounces) fresh strawberries
- 1/2 cup granulated sugar
- 1/8 teaspoon salt
- 1/4 teaspoon pure vanilla extract
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Instructions
- Preheat oven to 350 degrees.
- Rinse and drain the strawberries and remove stems. Leave strawberries whole, unless they are really large. They will cook down some in the oven.
- Transfer the strawberries to a shallow 2-quart baking dish. Sprinkle the sugar, salt and vanilla over the strawberries and toss with a spatula or spoon to evenly coat the strawberries with the sugar.
- Bake for 10 minutes and stir them. Bake for an additional 10 minutes or until the strawberries are soft and very juicy. Extra firm strawberries will take a little longer.
- Use immediately, or transfer to a sealed glass jar and refrigerate for one day. After one day, they will start to break down and become really mushy.
- Serve warm over ice cream, oatmeal or pancakes, or add to your yogurt.