Baked Strawberries

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

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.

Print

Baked Strawberries


1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

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

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.


Scale

Ingredients

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

Keywords: Roasted Strawberries, Strawberry Recipes, Breakfast Recipes, Dessert Recipes,

Last updated: January 2020

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

16 Comments

  • Reply
    Katrina @ Warm Vanilla Sugar
    April 27, 2015 at 7:22 am

    You girls are adorable! And this sounds awesome. Roasted strawberries sound great in a parfait!

  • Reply
    [email protected]
    April 27, 2015 at 9:21 am

    One of the best, most surprising aspects of food blogging for me has been the friends I’ve made along the way. What a sweet post and special celebration!

  • Reply
    Ali | Gimme Some Oven
    April 27, 2015 at 9:48 am

    The parfait is absolutely beautiful! Looks like a lovely treat to begin the day.

    And ha, those pics with Erin are priceless. (Especially the last one, obviously my fav.) :)

  • Reply
    Ashley
    April 27, 2015 at 10:38 am

    Ahhh! I love this post!! Those photos are adorable and this parfait looks phenomenal!

  • Reply
    Amanda
    April 27, 2015 at 11:24 am

    I’m so excited you posted this. I was just talking about roasted strawberries with a friend last night. I’ve never made them but always wanted to. This looks delicious! I’m also thrilled to find another blog to follow via the link to Erin’s.

  • Reply
    Erin
    April 27, 2015 at 12:03 pm

    THESE PHOTOS! I’m so hardly ever in front of the camera that I completely forgot about them (and that last one I’m saving to my desktop so when I’m running low on sleep and need a chuckle, I’ll look at that one ;)

    You guys are too sweet and it’s hard to believe it’s been three years since I first invited myself to your house! That short drive to Indy is one of the things I miss about living in Illinois- we had so much fun together. Hopefully you can make it out to California sometime soon (once I can drink wine again ;) Love you guys bunches!

  • Reply
    Melissa
    April 27, 2015 at 12:53 pm

    This post made me smile in lots of ways. Love.

  • Reply
    Stephanie @ Girl Versus Dough
    April 27, 2015 at 4:56 pm

    Haha, love those photos of your meetup with Erin! I’m so blessed to have been able to spend time with all of you in real life. Thanks for hosting such a fun shower for Erin and ummmm, this breakfast parfait? I already want seconds.

  • Reply
    Jessie Snyder | Faring Well
    April 27, 2015 at 7:30 pm

    This looks so good – and I think this shower is just the sweetest! Congrats Erin! And love seeing you in front of the camera (all of you!).

  • Reply
    Sherrie
    April 27, 2015 at 10:56 pm

    Sonja! Alex! Thank you so much for rounding up all of these beautiful bloggers to celebrate Erin and all her beauty. And, I realllly love seeing these photos, pretty people. All the love, all the time, xo!

  • Reply
    Katie @ Whole Nourishment
    April 28, 2015 at 2:08 am

    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.

  • Reply
    Kathryn
    April 28, 2015 at 4:30 am

    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!

  • Reply
    Vicky | Vicksquisite
    April 28, 2015 at 2:04 pm

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

  • Reply
    Ileana
    April 30, 2015 at 10:19 am

    Love this idea. Beautiful breakfast!

  • Reply
    Bec
    May 4, 2015 at 6:13 am

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

  • Reply
    Shilpa Malhotra
    July 12, 2017 at 8:50 am

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

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