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Have some excess strawberries in the fridge that are calling out to be used and going to rot very soon? One way to use up or preserve strawberries is roasting them. This gives an extra week to consume the berries. This is a great recipe to preserve or extend the usage of berries by few more days. Roasted strawberries make a nice topping for shortbreads, desserts and as add ons to cereal.
Last month, I had a pound of strawberries and did not know what to do with them. I did not feel like eating them nor did I want to bake or use them in a dessert. When searching for recipes to use up the strawberries, I came across roasted strawberries recipe.
In the source recipe, roasted strawberries had less syrup and that sounded like a nice idea. I went ahead and roasted the berries with some sugar, as the recipe called for. However, after roasting, I ended up with lot more syrup than I had expected. If you are going to serve these roasted berries with desserts; on cakes or shortbread, excess syrup would be just fine. Since I added it to my cereal, I felt the syrup was a bit too much.
Regardless of how roasted strawberries are used, this is indeed a great recipe to consume and extend the use by date of the strawberries. Next time you have more strawberries than you can not consume in a day or two, roast them and store in the refrigerator.
I took the pictures on two different days. I roasted the berries in the night and took the pictures the next day. I took the first three pictures on the first day and later three pictures couple of days later.
Total Time: 35 – 40 minutes
Preparation: 10 minutes
Baking Time: 25 – 30 minutes
- 1 lb Strawberries
- ¼ cup Sugar
- 1 tsp. Vanilla Extract
- Wash and drain the strawberries. Then wipe or pat dry with paper towels or kitchen towel.
- Preheat the oven to 350 F.
- Line a large baking sheet with a parchment paper.
- Cut the top off and cut each strawberry into two, lengthwise. If the berries are big, cut them into 3 pieces.
- Place halved strawberries on lined baking sheet.
- Sprinkle sugar and drizzle vanilla extract on the berries.
- Using your hand(s), toss the berries to coat the sugar.
- Bake in the preheated oven, on a middle rack for 25-30 minutes. I baked for 25 minutes but later wondered if baking for 30 minutes would have reduce the juices/thickened the juices/syrup.
- Cool and transfer to an airtight glass bowl and refrigerate for up to a week.
- Add roasted strawberries to cereal or use as a topping for shortbread.
- I felt ¼ cup sugar was too much but still went ahead as the recipe called for. My strawberries were not very sweet hence felt ¼ cup of sugar would sweeten strawberries when roasting. Thought the berries were sweetened, I felt it was too much of syrup.
- I baked for 25 minutes and yielded too much syrup. I wondered if I baked for 30 minutes, the quantity of syrup might have thickened and reduced in quantity.
This is part of the Bake-a-thon 2016