Frozen Treats: Roasted Strawberry Sundaes

Beat the heat with our week-long series on simple frozen treats!

Chances are, if you dropped by for dessert on one of these warm July evenings, we’d share roasted strawberry sundaes together out on the back patio. It’s our preferred dessert this month because it’s simple, seasonal, and sensational – just the way I love to cook and eat.

This month I’ve put up strawberries in the freezer, made a dozen jars of Honey Strawberry Jam, and even brewed a pint of strawberry-infused vodka, but for everyday enjoyment, I keep a jar of slow-roasted strawberries on hand. They are just so incredible.

Baking berries? Yes, indeed. Last summer we slow-roasted cherry tomatoes and couldn’t stop eating them; now we’re giving strawberries the same treatment and the result is just as addicting.

Roasted Strawberries For The Win

Sure a regular homemade strawberry sundae is great; you’ve got your sliced strawberries and a fresh berry coulis (sauce), but unless the berries are exceptional, it can be forgettable.

All talk around the table ceases when the first spoonful of roasted strawberry sundae is sampled. The berries hold their shape well in the oven and their intense flavor explodes on the tongue, sweeter than ever, thanks to the slow-roasting process.

The juice from the berries reduces in the oven to become a thick sauce, enhanced only with a touch of sugar, a pinch of salt and a sprinkling of pepper. It is dark and sweet, with a pungent perfume.

We’re spooning our roasted berries over vanilla ice cream, but they would also make a pretty fine topping for cheesecake, rice pudding, panacotta or yogurt parfaits. They are also fantastic just eaten from the jar with a spoon.


Roasted Strawberries
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Prep time:
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Serves/Yield: 3 cups
This is a basic recipe for roasted strawberries, but feel free to get creative by adding a splash of balsamic vinegar or a sprinkling of cardamom, or what ever complementary flavor you like.
Ingredients
  • 2 1/2 lbs small fresh strawberries
  • 1/4 cup demerara sugar (or white sugar)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 225ยฐF. Wash, drain and hull strawberries.
  2. Divide berries between two baking sheets (I lined mine with parchment paper for easier clean-up) and spread them out so they are just one layer thick. Place in the oven and slow-roast for 45 minutes. Strawberries will not release much juice during this part.
  3. Remove from oven and sprinkle two tablespoons of sugar onto each pan. Season lightly with salt and pepper, and stir gently. Return pans to oven and roast about 30 minutes more.
  4. Remove pans from oven and allow to cool for at least ten minutes. Strawberries will release more juice during this resting period. Transfer to a bowl or jar and use a spatula to scrape all of the sauce from the pan. Enjoy warm, or refrigerate until ready to use.
Notes
Will keep up to one week in an airtight jar in the refrigerator.

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What is your favorite sundae topping?

About Aimee

Cooking has always been Aimรฉe's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites.

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Comments

  1. I think my favorite would have to be peanut butter sauce, but I have never tried roasted strawberries, so I think I might have to soon! It looks delicious!
    Heather’s last post: rearranging furniture…again…

    • Ohhhh, do you have a recipe for that peanut butter sauce? Sounds incredible!

      • No actual recipe sorry! I use peanut butter, heavy or whipping cream, and sugar. Start with half cup pb (i use jif), 1/4 c heavy cream and a couple T of sugar. Put it in a saucepan over med-low heat and stir it until it is all combined and the peanut butter is melted. If it is too thick, add more cream, not sweet enough, more sugar, etc. etc. I am horrible at recipes, I just kind of add as I go :-) Good luck!
        Heather’s last post: The Dirty Life and a giveaway

  2. Aimee, these look spectacular. I’m pretty sure they’d be fabulous spooned over my Steel Cut Oatmeal this morning too.
    Amber | Bluebonnets & Brownies’s last post: High Rising Sandwich Bread

  3. I love sliced strawberries on my ice cream. I’m going to have to try this!

  4. WOW – I’ve roasted tomatoes before too, but never strawberries, what a fabulous idea!!! And those sundaes look gorgeous. Thanks for sharing!
    CookiePie’s last post: Cherry hand pies

  5. 1000x yes! I love strawberries and strawberry syrup on my ice cream. Delicious. :)
    Rachel @ Baked by Rachel’s last post: Garlic Bread

  6. Lindsay Nicole says:

    This sounds awesome. Would it work with frozen berries at all?

    • Lindsay, I’m only speculating here, but I don’t think so. Still, if you try it with good results, stop by and let us know!

  7. Gorgeous!!! I love this idea! We have a ton of strawberries from our garden… what a fun new way to use them! :)
    Amanda’s last post: Caramel Banana Cake

  8. I love roasted berries! We made a roasted berry and buttermilk ice cream recently and it was fabulous. But spooned over plain vanilla sounds just as good to me, too.

    • Jan, you are killing me! I had buttermilk ice cream down in Atlanta in May and it was incredible. Your version sounds pretty amazing.

  9. I thought I had roasted everything that could be roasted, but I never thought to try strawberries. Brilliant!
    Rivki Locker (Ordinary Blogger)’s last post: Zucchini Banana Bread

  10. This looks heavenly. You’re a genius, Aimee!

  11. One word, UMMMMM, I used to eat a flat of strawberries by myself when I was a child. You can imagine how I feel about this recipe. Gonna try it real soon.
    jackie brown’s last post: Blackberry Cobbler

  12. Oh wow. That sounds sooo good. I know that roasting would bring out such a nice sweetness in the berries. I have a question though — how would you go about processing this for canning? I would love to preserve roasted berries instead of all jam.

  13. Salt and black pepper?! Never in a million years would I have thought of that. I need to pick up some more strawberries and try this. Thanks!
    BarefeetInTheKitchen’s last post: Onion Crusted Tilapia

  14. What a great idea! I’ve been roasting tomatoes for several years, but never thought about strawberries. I’m heading off to the you-pick farm tomorrow!
    Lydia (The Perfect Pantry)’s last post: Picnic-perfect tortellini and shrimp salad recipe

  15. I usually go for caramel or dulce de leche on my Sundaes but this roasted strawberry sauce sounds amazing!
    Sylvie @ Gourmande in the Kitchen’s last post: blackberry honey butter | the french, cultured butter, and breakfast

  16. This sounds amazing, how have I never thought of it before?! ;-) I’m also with Amber, these would be glorious over oatmeal.
    Tracy’s last post: Flax Seed and Honey Muffins

  17. Gorgeous! I love this idea and now I am craving a sundae.
    Jamie | My Baking Addiction’s last post: Asian Chicken Kebabs

  18. Great idea! My favorite sundae topping is mango tapioca! But roasted berries will also do especially strawberries. Thank you for sharing this great recipe. This is really a must try recipe. :)
    Sarah@Espresso Makers and Machines’s last post: keurig coffee maker

  19. OMG… that recipe looks unbelievable. I am going to have to try to make this as soon as I can :) Such pretty looking strawberries as well.

  20. This sounds amazing, how have I never thought of it before?! Iโ€™m also with Amber, these would be glorious over oatmeal.
    divai@BestSingleServeCoffeeMakers’s last post: Senseo 7810 Single-Serve Gourmet Coffee Machine

  21. Sounds great! Can you freeze them?

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