Intensely sweet, sticky & syrupy Roasted Strawberries made with just 3 ingredients. Perfect for using up berries that are tasteless or a little past their best. Use as a topping for pancakes, ice cream, cake, cheesecake, oatmeal and more!
Sweet, syrupy, saucy Roasted Strawberries! Because fresh strawberries aren't always bursting with juicy, ripe flavour.
This is the perfect recipe for using up out of season strawberries that aren't quite at their peak or are a bit tasteless, or berries that are a little overripe, bruised, wrinkly or otherwise past their best.
Once roasted they are sticky and saucy with an intense strawberry flavour which makes them wonderful used as a topping on so many things.
This really is the simplest strawberry recipe. Just 3 ingredients are required:
And just a note RE the vanilla - You can use vanilla extract, vanilla powder or a vanilla pod.
How to make Roasted Strawberries
These Roasted Strawberries are incredibly easy to make. Simply mix the berries with some maple syrup and vanilla, spread out in a single layer on a rimmed baking sheet that has been lined with parchment paper or a silicone mat, and bake until sticky, syrupy and delicious.
Magically, while they are cooking a thick, very deep red, sticky sauce develops!
Why roast strawberries?
Roasting fruit is great for intensifying flavour. If you have ever roasted vegetables you will know how sweet and delicious they become. The same happens to roasted fruit, in this case strawberries. The natural water content in them evaporates and the natural sugars caramelize giving them an intense strawberry flavour. They become jaw tinglingly delicious. I really can't put into words how good the flavour is!
Store roasted strawberries in a glass jar or other sealed container in the fridge for up to 4 days or in the freezer for up to 3 months.
If you manage to not eat these Vanilla Roasted Strawberries straight from the baking tray, they are amazing used as you would strawberry jam, or served with breakfast or dessert. Here are some ideas:
- Pancakes or waffles
- On vegan ricotta or vegan feta toasts with fresh basil or mint.
- French toast
- Oatmeal or overnight oats - So good with my Coconut Milk Oatmeal!
- Vegan yogurt or smoothie bowls
- Bircher Muesli
- Vanilla ice cream or nice-cream
- Cake (they are amazing with my almond cake) or in strawberry shortcake
- Trifles or sundaes
- Baked New York Cheesecake
- Vegan Chocolate Cheesecake
I don't recommend making this recipe with frozen strawberries. They are too wet and mushy when defrosted.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
- 1lb (454 grams) fresh strawberries
- ¼ cup (60 mls) maple syrup
- 1 teaspoon vanilla extract , (or the seeds from 1 vanilla pod or ¼ teaspoon vanilla bean powder)
- Preheat oven to 375°F and line a baking tray with parchment paper or a silicone baking mat.
- Wash the strawberries in a colander or sieve and shake them to remove any excess water.
- Hull the strawberries and cut them in half. If you have any extra big ones cut them into quarters.
- In a bowl mix the maple syrup and vanilla then add the strawberries and toss to coat.
- Pour onto the prepared tray and bake for around 40 minutes. By then they should be jammy and caramelized. Any liquid will thicken as it cools.
- Immediately scrape them from the tray and into a jar or other sealed container, making sure you scrape all the jammy saucy bits in too.
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
This recipe was originally published on September 22nd, 2016. It's since been updated and republished. I hope you enjoy it. Thank you for following A Virtual Vegan!