Traditional recipes

Vanilla Roasted Strawberries

Vanilla Roasted Strawberries

Jammy roasted strawberries burst with sweetness! Roasting them with a vanilla bean takes them to the next level. Freezes brilliantly!

Photography Credit:Alison Bickel

Strawberries are one of the more enticing treats of early summer. Instead of just macerating them in sugar, I love roasting strawberries with a split vanilla bean.

Roasting strawberries intensifies their flavor and creates a nice, gooey syrup—it’s almost like making a compote in the oven, and the berries maintain their shape while still getting jammy. It’s wonderful for spooning over ice cream, yogurt, panna cotta, or old-fashioned strawberry shortcake.

ROAST STRAWBERRIES FOR SWEETNESS

Roasting strawberries concentrates their flavor, making them sweet and extra-fruity, without having to add much sugar. You also get an intense syrup. I think of this as an oven compote. The berries themselves stay more intact roasted in the oven than they would if you simmered them on the stove.

USE FRESH STRAWBERRIES, NOT FROZEN

Save your frozen berries for smoothies. There’s no reason to make this unless you have fresh strawberries. Strawberries that are thawed after freezing are already collapsed and weeping liquid, and they’ll just turn to mush if you roast them.

Use locally grown berries, if you can. The varieties trucked in from Mexico, California, and Florida are bred more for longevity than flavor, though they’ll still be tasty when prepared this way.

Make sure you hull the berries, removing just the green leaves and stems from the strawberry, rather than slicing off the white tops or tips—the tops are high in pectin, which helps give the finished berries a jammy texture.

I like to use this strawberry huller, but you can also use a paring knife. Just insert the tip near the leaves and cut them out in a shallow cone.

FRUIT LOVES VANILLA!

I love using whole vanilla beans with fruit. Yes, they’re expensive, but I think you really get your bang for the buck. The vanilla flavor mutes the acidity of the fruit and is so incredibly aromatic. Try it!

SWAPS AND SUBSTITUTIONS

This is still worth making without the vanilla bean. Here are some other flavoring options, if you want to shake it up. Add any of the following to the baking dish, along with the berries and sugar, prior to roasting them.

  • Cardamom (3 pods, or 1/4 teaspoon ground)
  • A few whole star anise
  • One 1 inch x 3 inch strip of orange zest
  • Add a tablespoon of orange liqueur like Grand Marnier to the berries after you take them out of the oven
  • Add 1-2 teaspoons vanilla extract (once again, add after roasting the berries)

WHEN ARE THE STRAWBERRIES DONE ROASTING?

The more room in your dish, the less time these will take to roast. The berries will be soft and slouchy. The juices pooled around them will be syrupy and have sticky little bubbles popping. As the berries cool, the syrup thickens, and the berries become even softer.

HOW TO STORE ROASTED STRAWBERRIES

Refrigerate the berries, covered, for up to a week.

You can also freeze them for up to a year. Either put them in an appropriately sized freezer-safe storage container, or in a small freezer bag and freeze it flat. It’s best to eat frozen berries within a year.

ROASTED STRAWBERRIES TASTE GREAT WITH:

Dairy! These are terrific with dairy products and dairy-based desserts.

  • Cheesecake
  • Plain yogurt
  • Panna cotta
  • Vanilla ice cream

Baked desserts are great, too: the more basic, the better.

  • Pound cake
  • Angel food cake
  • Shortcake
  • Almond cake

More Great Strawberry Recipes:

  • Fresh Strawberry Pie
  • Microwave Strawberry Jam
  • Strawberry Nectarine Fruit Salad
  • Strawberry Ice Cream
  • Strawberry Oatmeal Muffins
  • Strawberry Rhubarb Crisp

Vanilla Roasted Strawberries Recipe

If you don’t have a vanilla bean, you may omit it; if you like, add 1 teaspoon vanilla extract to the berries after you remove them from the oven.

Ingredients

  • 1 pound strawberries, rinsed
  • 3 tablespoons granulated sugar
  • 1 vanilla bean, optional

Method

1 Preheat the oven: Position a rack in the center of the oven. Preheat the oven to 425° F.

2 Prep the berries: Hull the strawberries (use a huller if you have one, or a paring knife if you don’t). To remove the stem and leaves from the berry using a paring knife, insert the tip of your paring knife as close to the stem as possible, and cut a narrow, shallow cone around it. Discard the stem.

If the strawberries are large, halve or quarter them. You can leave smaller berries whole.

3 Combine strawberries with other ingredients: Put the strawberries in a 9x9-inch shallow, non-reactive baking dish (ceramic, enameled, or Pyrex are good choices). Add the sugar. Cut the vanilla bean in half vertically with a sharp knife and scrape out the seeds; add the seeds and the scraped-out vanilla bean to the berries. Toss to combine.

4 Roast the berries Place the dish, uncovered, in the oven and bake for 30, stirring after 15 minutes, if you remember. The berries will collapse and lots of juice will rapidly bubble all around them.

5 Cool: Cool to room temperature; everything will thicken and become jammy as it cools.

6 Store: Store, covered, in the refrigerator for up to a week. Leave the vanilla bean in there so the flavors both deepen and mellow as it all sits. Serve over cakes, ice cream, yogurt, or spoon into oatmeal.

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The Genius Technique You Need To Try With Strawberries A.S.A.P.

They're delicious fresh, but strawberries can also take the heat.

Strawberry season is the best season. Period. After a long winter of too many blood oranges and clementines&mdashsorry, citrus, but you'll never be the best fruit group&mdashI gorge on strawberries come spring. I love them, of course, for snacking on plain, but I also try to top them on whatever I eat for breakfast (oatmeal, toast, cereal) or dinner (strawberry salsa!) and work them into desserts.

In my quest to figure out ways to improve upon the already perfect fruit, I decided to turn up the heat and roast them&mdashand then I nearly melted because roasted strawberries are maybe even better than fresh ones. Don't believe me? After hanging out in the oven for about 25 minutes, the berries caramelize, developing an intense sweetness as they break down and release their juices, which make an addictive candy-like syrup. (Do yourself a favor and taste it from the pan when it's still warm.)

Head here for the Roasted Strawberries recipe. Here's a step by step:

Slice off the stems of 1 pound strawberries.

Transfer strawberries to a parchment-lined baking sheet (so you can easily pour off the syrup) and add 1/4 cup sugar.

Add 1 teaspoon vanilla extract and toss.

Roast at 350° for 25 to 30 minutes. (You can keep them in the oven for up to an hour the more time they roast, the more syrup you'll get.)

Top them on a salad with arugula, feta, olive oil, and black pepper.


Save your frozen berries for smoothies. There’s no reason to make this unless you have fresh strawberries. Strawberries that are thawed after freezing are already collapsed and weeping liquid, and they’ll just turn to mush if you roast them.

Use locally grown berries, if you can. The varieties trucked in from Mexico, California, and Florida are bred more for longevity than flavor, though they’ll still be tasty when prepared this way.

Make sure you hull, removing just the green leaves and stems from the strawberry, rather than slicing off the white tops or tips—the tops are high in pectin, which helps give the finished berries a jammy texture.

I like to use this strawberry huller, but you can also use a paring knife. Just insert the tip near the leaves and cut them out in a shallow cone.


How To Roast Strawberries

Roasted strawberries are AH-MAZING! The flavor is intense, sweet, with a hint of smoke depending on how long you leave them in the oven. Adding roasted strawberries to a dish can transform it, enjoy them on top of your favorite vanilla bean ice cream too! I am going to show you how easy it is to roast strawberries all year long even when they are not in season.

This is only the beginning of my roasted strawberry series. I will be sharing some delicious, easy, low carb, keto recipes you can use with these roasted strawberries.

Frozen & fresh strawberries

I have roasted both frozen and fresh strawberries. I do not add anything to them I just place them on a baking tray lined with parchment paper and bake away. You could sprinkle them with granular sweetener and vanilla if you prefer, but I find it is not necessary. Your house will smell divine while these are baking in the oven.

The great thing is you can roast strawberries all year long! I love to buy a big bag of frozen strawberries from Costco when the fresh ones are not in season. I take then straight from the freezer to the baking tray, if they are stuck together that is okay, just bake the frozen berries at a higher temp than the fresh ones.

Juicy strawberries

When you bake frozen strawberries, they release a lot more juices than fresh because they hold in more water from being frozen. Do not let any of those juices go to waste no matter what type you are roasting. You most definitely want to keep, use, and store those juices that the strawberries release. The longer your roast the fresh strawberries the more juices they will release, just be careful not to burn them.

Here is how to roast fresh strawberries:

  • Preheat your oven on to 400 degrees.
  • Line a baking tray with parchment paper
  • Cut tops off strawberries and bunch together in the middle of your tray (they can touch but do let them be on top of each other.)
  • Roast for 15-20 minutes, turn off oven and allow to set in the oven for 15-20 minutes
  • Remove from the oven and allow to cool
  • Store in an airtight container once fully cooled up to a week in the fridge and 4-6 months in the freezer.

Here is how to roast frozen strawberries:

  • Preheat your oven on to 450 degrees.
  • Line a baking tray with parchment paper
  • Bunch together in the middle of your tray (they can touch but do let them be on top of each other.)
  • Roast for 20-25 minutes, turn off oven and allow to set in the oven for 15-20 minutes
  • Remove from the oven and allow to cool
  • Store in an airtight container once fully cooled up to a week in the fridge and 4-6 months in the freezer.

Have you roasted strawberries?

Have you roasted strawberries before? If not I hope you try it and enjoy your roasted strawberries, please let me know how you use them. Follow me on Instagram for more foodie inspiration.

Please give a 5 star review and save to Pinterest, it would mean so much to me, thank you *Angie


Super-Easy Balsamic Roasted Strawberry

Strawberries are the quintessential fruit of a British summer. They can be found from Wimbledon to a cricket tea and on every table through the land. That being said, what do you do though when they are getting just a touch past their best?

Roasting overripe strawberries with a little sugar and a few tablespoons of balsamic vinegar makes for the best compote you can imagine. Never was there a simpler recipe than this one.

The dish comes oozing with huge flavors, stores well and is versatile. The compote is utterly delicious on rich, good-quality vanilla ice cream, or for those with a less sweet tooth, pour over Greek yogurt. Use as a filling for tarts or cakes, and a layer of these roast strawberries in a Victoria sponge is sublime. The strawberries keep well in a jar in the fridge, so what's not to love?

The result from the brief marinating and then quick roasting is an intense strawberry flavor with a flash of acidity from the vinegar. If you want to up the flavors even further, then try a twist of black pepper before serving.


Vanilla-Roasted Rhubarb and Strawberries

Combine rhubarb, strawberries, bourbon, and sugar in a medium bowl. Scrape in seeds from vanilla bean. Cut bean into 4 pieces and add to bowl stir mixture until sugar begins to dissolve.

Step 2

Place four 16x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide mixture evenly among sheets, arranging on one side of each sheet. Fold parchment over mixture and crimp edges tightly to form a sealed packet. DO AHEAD: Foil packets can be made 4 hours ahead parchment packets should not be made ahead. Chill. Let stand at room temperature for 15 minutes before continuing.

Step 3

Preheat oven to 425°. Place packets on a small rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill packets until rhubarb is tender but not mushy (carefully open 1 packet to check steam will escape), 10–12 minutes for thinner rhubarb, 14–16 minutes for thicker. Carefully cut open packets. Transfer mixture to bowls. Top with yogurt, honey, and pistachios.


Maple Vanilla Oatmeal with Roasted Strawberries

You’ll love this tasty bowl of Maple Vanilla Oatmeal with Roasted Strawberries, a delicious take on a breakfast staple.

Hello from the other side (… of spring break)! I must say, being in school again does have its perks. I got to spend a relaxing week in Denver with friends, playing in my own kitchen, watching Michael Pollan’s new Netflix series, and brainstorming for the backyard garden of 2016.

Noah and I popped into the grocery store to stock up on groceries for the week, and picked out a ruby red package of organic strawberries. While we had pretty much forgotten what strawberries taste like and were eager to bite into them, they were somewhat lackluster compared to the juice-dripping, red-stained summer fruit I hoped for.

So: I roasted them. Holy flavor.

Today, I’m sharing my new take on oats, swirled with maple syrup and vanilla extract and topped with these roasted strawberries – a perfect way to heighten the flavor of these early season berries.

Because there’s nothing maple syrup and vanilla extract can’t do. Just like me after a second cup of coffee.


Vanilla Cake + Balsamic Roasted Strawberry Buttercream

Three layers of vanilla bean cake, frosted with balsamic roasted strawberry buttercream and topped with a mountain of balsamic roasted strawberries.

Keyword balsamic, buttercream, cake, frosting, roasted, strawberries, strawberry, vanilla, vanilla bean

Ingredients

Vanilla Bean Cake

  • 1 3/4 cups cake flour*
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  • 1/4 cup vegetable oil
  • 1 1/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla bean paste
  • 3/4 cup whole milk, room temperature

Balsamic Roasted Strawberries**

  • 6 cups sliced strawberries, 1/4 inch thick
  • 1/4 cup light brown sugar
  • 6 tablespoons balsamic vinegar

Balsamic Roasted Strawberry Buttercream

  • 1 1/2 cups unsalted butter, softened (3 sticks)
  • 5 cups powdered sugar
  • 1 pinch salt
  • 3/4 teaspoon vanilla bean paste
  • 5-6 tablespoons strawberry puree (from the balsamic roasted strawberries, above)

Instructions

Vanilla Bean Cake

Preheat oven to 350 degrees Fahrenheit and line the bottoms of three 6" cake pans with parchment paper. Butter and flour the pans.

In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the butter, oil, and sugar on medium-high speed until light and fluffy (3-4 minutes).

Reduce speed to low and add the eggs one at a time, mixing between each addition. Then, beat briefly on medium speed until the mixture is light, smooth, and creamy. Add the vanilla bean paste and mix to combine.

With the mixer on low speed, alternate adding 1/3 of flour mixture, then 1/2 of the milk, beginning and ending with the flour. Mix between each addition until incorporated. You will have 3 additions of flour and 2 additions of milk.

Divide the batter evenly between prepared cake pans and bake at 350 degrees for 22-25 minutes, or until a toothpick inserted into the cakes comes out with a few moist crumbs attached.

Let the cakes cool in the pans for about 10 minutes, then turn cakes out onto a wire rack to cool completely.

Balsamic Roasted Strawberries

Preheat oven to 375 degrees Fahrenheit and line two rimmed baking sheets with parchment paper.

Gently toss the strawberries, sugar, and balsamic vinegar together in a large bowl. Divide the strawberries evenly between the prepared baking sheets and roast at 375 for 30-35 minutes, until the strawberries have begun to caramelize.***

Place baking sheets on top of a wire rack and allow strawberries to cool completely.

Once cooled, place half (one pan) of the strawberries in a blender or food processor, leaving most of the juices on the pan. Pulse until strawberries are pureed. Set aside for the buttercream and reserve the other pan of strawberries to decorate the top of the cake.

Balsamic Roasted Strawberry Buttercream

Using an electric mixer, beat the butter on medium-high speed until light and fluffy. With the mixer on low, gradually add the powdered sugar (about 1 cup at a time), mixing to incorporate after each addition. Add salt and vanilla bean paste, then mix to combine.

Add the strawberry puree one tablespoon at a time until desired taste, consistency, and color is reached. I used about 6 tablespoons of puree, from well-roasted strawberries (i.e. they were on the drier side - see notes).

Assembling the Cake

Level each cake layer by using a serrated knife or cake cutter to slice the domes off the top of each cake.

Using a small amount of buttercream, attach the first layer to a six-inch cake board and cover with buttercream. Repeat with the second layer and more frosting. Finally, stack the third layer on top, cut side down.

Frost the top and sides of the cake with a thin layer of buttercream (a crumb coat), then chill the cake for about 20 minutes. Finish frosting as desired, using the remaining buttercream. I used a large, closed star tip to pipe rosettes around the sides of the cake. See directions in the post.

Finally, top the cake with the remaining balsamic roasted strawberries.

Recipe Notes

*Make your own cake flour by combining 1 1/2 cups + 1 tablespoon of all-purpose flour with 3 tablespoons of cornstarch. Sift together at least 3 times.

**If not topping the cake with strawberries, you may make a half batch just for the frosting.

***One pan of strawberries will be used for the strawberry buttercream and the other half to decorate the top of the cake. I let the one pan roast a little bit longer, so I had "drier" strawberries to use for the buttercream (as opposed to the ones on top of the cake).


Roasted Strawberries

This recipe is basically two steps: toss strawberries with sugar and bake in the oven. I recently started adding a vanilla bean to this recipe, and if you happen to have one, even just a small piece, I highly suggest that you throw it in. The vanilla bean makes its way through those juicy strawberries and gives every bite a subtle vanilla flavor. Also, you can’t beat those little black flecks of fresh vanilla bean. Once you try the combo of vanilla and strawberry you will be hooked.

So, what should you do with these Roasted Strawberries? You can eat them straight from the baking dish while they are still warm, or you can chill them and use them as a topping for yogurt, oatmeal, ice cream, pancakes or pound cake. The possibilities are endless!


Is there something that is holding you back? FAQs

I know you’re thinking this may be a “waste”. I mean, why roasting a delicious fruit, right? Well, I’m here to answer some of your questions. Cuz, friend, it would be a “shame” if you didn’t try these, trust me.

As I mentioned above, roasting enhances the flavors through the Maillard reaction (see next question) and caramelization. Roasting brings out their sweetness and juiciness!
My advice? If your strawberries already taste good, eat them as they are or roast them without adding any sweetener.
Instead, roast them if they’re a bit underripe or if you went strawberry picking with friends and fam and now you have tons.
One more reason: the liquid sweetener will form a thick syrupy that is delish, almost caramel-ish!

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives the food a distinctive flavor.
This reaction occurs when both protein and sugars are present at 300° F (150° C). Caramelization instead at 320°F (160° C) when only sugars are present.
Both the reactions involve color change and change of flavors.

Here comes the fun part. These roasted strawberries taste like jam: they’re sweet and syrupy. Perfect with both sweet and savory.
You can use them to:
– garnish on your oatmeal, yogurt or ice-cream
– top pancakes, waffles and french toasts
– make a delicious bruschetta (and don’t forget to drizzle some balsamic vinegar)
– enrich smoothies
– make amazing nice-cream
– on top of custards
– decorate cakes, pavlova and cheesecakes
…let the imagination run wild!

In my experience, strawberries pairs well with: basil, mint, thyme, vanilla, rose water, other berries, rhubarb (of course), chocolate (OMG *drooling*), ricotta, feta, cream, balsamic vinegar, some veggies…
You can put strawberries into salads, on bruschetta (yup) and risotto (ever tried it? I love it).
Strawberry’s sweet but slightly sour natural flavor complements other richer and complex foods. Try and experiment!

In conclusion, well…I have no more words to say. Now all that’s left for you is to enjoy these!

If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy! 🙂

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Watch the video: Sommerkake med jordbær (January 2022).