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This baked strawberries recipe makes that delicious berry even sweeter and juicier! Serve with yogurt and granola for breakfast, or whipped cream for dessert.

Baked strawberries
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In 2010, Alex and I started a food blog called A Couple Cooks. We had no plans for it, except as an outlet for our boundless enthusiasm for cooking. As we discovered delicious new ways to eat vegetables, we’d share them unabashedly: Quinoa tastes delicious in tacos! Sweet potatoes are tasty topped with salsa! And still today: there’s not much we love more than sharing the newest delicious way to eat healthy foods. Our newest trick? Baked strawberries! Roasting them brings out an even sweeter flavor, and they’re delightful over yogurt or perfect with whipped cream.

Roasted strawberries with breakfast parfait

About the book: The Easy Vegetarian Kitchen

Back when we started A Couple Cooks, we discovered a blog called Naturally Ella. Like us, the author was passionate about cooking healthy vegetarian recipes. Her name was Erin, and we started corresponding by email. She lived not so far away, in Illinois. She asked if she could come visit. We said yes, though we’d never met in real life.

Luckily, we got along wonderfully with Erin! Since that time, she’s become a dear friend. We just received Erin’s new cookbook, The Easy Vegetarian Kitchen, which is where this delicious baked strawberries recipe comes from! The book features 50 core recipes for vegetarian cooking, each with four seasonal variations. It’s a genius concept, and a fantastic way to learn about seasonal plant-based eating.

Baked strawberries with granola and yogurt

How to make baked strawberries

Why make baked strawberries? Baking strawberries brings out a beautiful sweet and tender richness you don’t get in a crisp, fresh berry. It’s also great if you have berries that aren’t terribly sweet, or might be a little past their prime. How do you make baked strawberries?

  • Preheat the oven to 375 degrees.
  • Place the strawberries on a parchment lined baking sheet and roast for 20 minutes, until tender.
  • Swirl them with maple syrup or honey to taste.

Turns out roasted strawberries are an incredible taste treat! This recipe is absolutely perfect with fresh, ripe local berries. They’re served up in a breakfast parfait with yogurt and pecan granola. Since we’ve always loved Erin’s granola recipes (she brought us some on that first visit and it disappeared quickly!) and the baked strawberries sounded intriguing, we thought we’d give it a try. Let us know what you think of these baked strawberries in the comments below!

Baked strawberries

How to serve baked strawberries

If you’d like, serve these baked strawberries in the breakfast parfait as we’ve shown here. Or you could serve them up layered in a canning jar or clear glass! Here are a few more ways to serve roasted strawberries:

Strawberry recipes

What’s better than than a pint of ripe, seasonal strawberries from your local farmers market? The earthy sweet flavor of a local berry is one of life’s great pleasures. These baked strawberries would be absolutely killer with fresh ripe local strawberries. Here are a few of our other favorite strawberry recipes:

This baked strawberries recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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Baked Strawberries


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  • Author: a Couple Cooks
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 1x
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Description

This baked strawberries recipe makes that delicious berry even sweeter and juicier! Serve with yogurt and granola for breakfast, or whipped cream for dessert.


Ingredients

Scale

For the pecan granola

  • 2 cups rolled oats
  • 1 cup pecan pieces
  • ⅛ teaspoon kosher salt
  • ¼ cup maple syrup
  • ¼ cup walnut or olive oil
  • ½ teaspoon vanilla extract

For the roasted strawberries

  • 2 cups strawberries
  • 1 tablespoon honey or maple syrup
  • 2 cups plain whole-milk yogurt or Greek-style yogurt, to serve

Instructions

  1. If using, make the granola: Preheat the oven to 300F. In a bowl, toss together 2 cups oats, 1 cup pecans, and ⅛ teaspoon salt. In a separate bowl, whisk together ¼ cup maple syrup, ¼ cup oil, and ½ teaspoon vanilla extract. Pour into the oat mixture and stir until the oats are well coated. Spread the oats in an even layer on a baking sheet lined with parchment paper. Bake for 40 to 50 minutes, rotating the pan halfway through baking. The granola should be golden and starting to brown around the edges. Remove the pan from the oven and let cool completely on the pan. Once the granola is cool, break it into pieces and store in an airtight container at room temperature for up to a week.
  2. Roast the strawberries: Preheat the oven to 375F. Quarter the strawberries. Spread the strawberries in a roasting pan lined with parchment paper and bake for 20 minutes. Toss with the honey and let them cool.
  3. Serve: Swirl the roasted strawberries into the yogurt. Taste and add additional honey to the yogurt if desired. Divide among 2 bowls and finish with ¼ cup granola for each bowl.

Notes

From The Easy Vegetarian Kitchen by Erin Alderson *Prep time is for the roasted strawberries only.

  • Category: Breakfast
  • Method: Roasted
  • Cuisine: American

Last updated: January 2020

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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18 Comments

  1. Patti says:

    Do you think the roasted strawberries would freeze okay? I was thinking of making a batch to have on hand this fall for my oatmeal and yogurt.

    1. Alex Overhiser says:

      We haven’t tried it, but I think they’d freeze well!

  2. Shilpa Malhotra says:

    Oh my! Hubby would love this! Pinning now! Thanks for sharing!!






  3. Bec says:

    A fantastic recipe that now has me craving breakfast! Lovely xxx

  4. Ileana says:

    Love this idea. Beautiful breakfast!

  5. Vicky | Vicksquisite says:

    Love the simplicity of this! And congrats to Erin as well :)

  6. Kathryn says:

    Thank you guys so much for organising this baby shower – it’s been such fun! And I adore the photos of the three of you; so good!

  7. Katie @ Whole Nourishment says:

    What a sweet tribute to Erin. And I love the simplicity of this granola, it’s a good reminder that granola doesn’t have to have a million ingredients to be delicious.

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