Balsamic Roasted Strawberries

The sight and smell of pallets of fresh, in-season berries stacked high at the market today was amazing. Strawberries just asking to be doused in balsamic vinegar, a little sugar, and then roasted and spooned over a scoop or two of homemade vanilla ice cream. These balsamic roasted strawberries are a great way to use up an abundance of strawberries and preserve the sweet flavor of Spring.

A tray of balsamic roasted strawberries just out of the oven.

Why this recipe works

The sweetness of the berries meshed with the tart, splash of balsamic vinegar, and a little sugar is a match made in heaven. I used to make this recipe as an apprentice chef and it never gets old, unlike myself!

By cooking the fruit at a lower temperature, you’ll keep the sweetness of the strawberries, but intensify the overall flavor. It’s an easy recipe to have up your sleeve this time of year. Double the recipe, triple it, and enjoy those roasted strawberries for months on end.

Here are a few simple ingredients you’ll need to get started

  • Fresh strawberries. Look for good, in-season berries for the best results. This recipe is also a good way to use up those overripe strawberries. 


  • Balsamic Vinegar. Look for a two-leaf cooking balsamic vinegar for this one. No need to use your prized aged balsamic vinegar. A cooking balsamic will work perfectly.


  • Pure icing sugar
All the ingredients you need to make Balsamic Roasted Strawberries.

The nitty gritty

  1. Preheat oven to 150 degrees C.

  2. Line a baking sheet with baking paper and set aside.

  3. Wash and core the strawberries. Cut each strawberry in half.

  4. In a small bowl, combine the strawberries and balsamic vinegar. Sift the icing sugar over the top and stir through.

  5. Put the strawberries on the baking tray in a single layer and drizzle with any leftover liquid.

  6. Pop the tray into the preheated oven for 30 minutes.

  7. Remove the roasted strawberries from the oven and leave to cool to room temperature before storing.

Equipment

A few simple pieces of everyday kitchen tools for this one. A mixing bowl, chopping board and knife, and a baking dish lined with parchment paper.

​Variations

Try using a sugar substitute of white sugar is not your thing. I’ve tried Maple syrup, honey, and brown sugar. All work well to different degrees, but I always go back to the original. 

​Strawberries not in season? Try using frozen strawberries instead. Just be aware they may have excess moisture when defrosted.

Here are a few ways to use these balsamic-roasted strawberries

Yes, ice cream. It’s simple but oh-so-flavorsome. Drizzle a spoonful of strawberries and a little balsamic liquid over a bowl of vanilla ice cream. Better still ice cream on pancakes (or waffles, french toast, etc.) with roasted strawberries for a cheeky weekend breakfast.

Turn the balsamic strawberries and all their delicious syrup into a fruit coulis by blitzing in a blender or food processor. You now have a sauce to accompany cheesecake, panna cotta, etc

It’s the ultimate pavlova topping. Top a pavlova with double cream and all the fresh berries, then finish with balsamic strawberries drizzled over the top. Decorate with a dust of icing sugar and a few mint leaves and voila! A showstopper!

Keep it healthy-ish and top some granola with Greek yogurt and a few strawberries.

Make your own strawberry ice cream! All you need is to make a vanilla ice cream from scratch and have an ice cream maker on hand. While the ice cream machine is churning and has thickened the custard a little, add as much, or as little of the strawberries and balsamic reduction as you like. 

Keep this one for later

These oven-roasted balsamic strawberries will last in the fridge for up to 3 days in a clean, sterilized preserving jar or airtight container. No need to bottle these, the sugar and vinegar will keep the strawberries preserved.

To keep them longer (up to two weeks), increase the amount of balsamic vinegar and icing sugar. To ensure they stay fresh and don’t dry out, make sure the strawberries are fully immersed in liquid.

Hello berry lover! Here are a few more recipes you might like…

Enjoy

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A tray of balsamic roasted strawberries just out of the oven.

Balsamic Roasted Strawberries

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  • Author: Emma Lee
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 serves 1x
  • Category: Preserving
  • Method: Roasting
  • Cuisine: Australian

Description

The sweetness of the berries meshed with the tart, splash of balsamic vinegar, and a little sugar is a match made in heaven. Spoon over a scoop or two of vanilla icecream for an easy dessert!


Ingredients

Scale
  • 2 punnets of strawberries (500g)
  • 3 tbsp balsamic vinegar
  • 3 tbsp pure icing sugar

Instructions

  1. Preheat oven to 150 degrees C.
  2. Line a baking tray with baking paper and set aside.
  3. Wash and core the strawberries. Cut each strawberry in half.
  4. In a small bowl, combine the strawberries and balsamic vinegar. Sift the icing sugar over the top and stir through.
  5. Put the strawberries on the baking tray in a single layer and drizzle with any leftover liquid.
  6. Pop the tray into the preheated oven for 30 minutes.
  7. Remove the roasted strawberries from the oven and leave to cool.

Nutrition

  • Serving Size:
  • Calories: 72
  • Sugar: 13.4 g
  • Sodium: 4.1 mg
  • Fat: 0.4 g
  • Carbohydrates: 17.2 g
  • Protein: 0.9 g
  • Cholesterol: 0 mg

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