When strawberries are at their peak—ruby red, sun-warmed, and collapsing with juice—they hardly need embellishment. But a slow roast with a drizzle of honey coaxes out their hidden depths: jammy, rich, and heady with summer.
I like to add a whisper of lemon zest here. It complements the berries’ brightness, adding a lift that feels just right for early summer. Spoon the berries over a yogurt or ice cream, or eat them fresh from the jar. It’s a favorite in our house.
There’s something deeply satisfying about roasting fruit—it’s slow, simple, and always a little magical. Heat transforms even the humblest berries into something lush and syrupy, coaxing out their sweetness and concentrating their flavor. It’s a method that rewards patience and makes the most of seasonal abundance.
Roasting works its quiet magic on all sorts of fruit, not just strawberries – I’m partial to roasted grapes. It’s a simple technique that deepens flavor and brings out the natural sweetness in even the most modest harvest.
Why You’ll Love It
Roasting deepens the berry flavor, turning them into a jammy, spoonable treat.
Strawberries are packed with vitamin C and antioxidants.
Quick to make with just a handful of simple, seasonal ingredients.
Naturally sweetened with a few spoonfuls of honey, and versatile enough to add to both breakfast and dessert.
Ingredients + Substitutes
Strawberries: Choose the ripest berries you can find—local and in-season are best. If strawberries are out of season, try substituting raspberries or halved figs.
Honey: Runny honey works best here, adding floral sweetness and helping the fruit caramelize. Maple syrup or a touch of coconut nectar can stand in, though the flavor will shift slightly.
Olive Oil: A fruity extra virgin olive oil enriches the strawberries and balances their acidity. For a more neutral flavor, swap with avocado oil or melted ghee.
Lemon Zest: Adds brightness and an aromatic lift. You can substitute orange zest or a little ground coriander.
Sea Salt: Just a pinch sharpens all the flavors. If using a coarser salt, crush it lightly so it distributes more evenly.
How to Roast Strawberries
Start by rinsing the berries and trimming off their green caps. There’s no need to fuss over pale centers—roasting brings out the best in every bit. Leave smaller berries whole, and halve the larger ones for even cooking.
Toss the fruit with honey, olive oil, a touch of lemon zest, and a pinch of salt. If you have a spent vanilla pod or a sprig of lemon balm, tuck it in for just a little burst of extra flavor.
Roast the berries on a parchment-lined baking sheet at 350°F until their juices run thick and the edges begin to darken—about 25 minutes, but peek early to avoid overcooking. Give them a good stir about half-way through to promote even cooking.
Using Roasted Strawberries
My favorite way to enjoy roasted strawberries is spooned into a bowl of thick, sharp homemade yogurt—the sweet syrup swirling into the yogurt is pure early summer.
They’re just as good spooned into oatmeal, dolloped onto toast with ricotta, or served warm over vanilla ice cream. You can even blend them kefir for a smoothie or muddle them into drinks for a fruit-forward twist.
Our Favorite Strawberry Recipes
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