Vanilla roasted strawberries

Vanilla roasted strawberries with yoghurtIt took me a while to attempt this vanilla roasted strawberries recipe, just because it sounded too simple to be interesting. I’m kicking myself for waiting so long – with such little effort, this recipe transforms strawberries into a pungent, heady delight.

I roasted a batch of these in the oven whilst also roasting the balsamic strawberries for a ginger ricotta cheesecake. The house smelled amazing. Both the vanilla and the balsamic roasted strawberries were delicious eaten straight from the dish, and barely made it to their intended dessert pairing.

The strawberries keep well, indeed they seem to improve after a day in the fridge. They’re delicious served with yoghurt or ice-cream. The original creator, Buttercream Blondie, also recommends serving them on French toast and waffles.

I’d like to try the recipe again with even less sugar, as freshly picked strawberries really don’t need anything to sweeten them up. However, you need a little so as not to lose the caramelised vanilla sauce that makes these strawberries so addictive.

Vanilla roasted strawberries

500g strawberries
30g sugar
1/2 vanilla bean pod


  1. Preheat oven to 220ºC.
  2. Hull the strawberries and cut them in half, or quarters if they’re really large. Make sure they’re all to roughly the same size.
  3. Gently toss the strawberries with sugar.
  4. Scrape the vanilla bean, add this to the strawberries, and tossing again. Thin out any lumps of the sticky black vanilla.
  5. Spread out the strawberries evenly on a parchment-lined baking sheet, seed side up. This will ensure the strawberry seeds get a chance to crisp up a little.
  6. Tuck the vanilla bean pod under the strawberries.
  7. Roast the strawberries for 15-18 minutes, rotating the pan about 10 minutes through.
  8. Remove the strawberries from the oven and allow to cool completely. Transfer the cooled strawberries to jar and refrigerate.

Vanilla roasted strawberries



Comments are closed.