Easy Balsamic Roasted Strawberries are an intensely flavorful combination of sweet strawberries, tangy balsamic, and rich maple syrup. They roast into a lusciously jammy sauce that’s delicious spooned over cake, whipped ricotta, or vanilla ice cream.
This post was updated on 3/24 with revised recipe, photos, and tips.
It’s so easy to make this homemade roasted strawberry sauce. Just drizzle balsamic vinegar and maple syrup over strawberries and let the oven do the work.
As they roast, the sweetness of the strawberries intensifies and the balsamic and maple syrup reduce down into a thickened syrup that’s out of this world.
And don’t worry if your strawberries are overripe or out-of-season. You won’t even notice — that’s the magic of roasting strawberries.
I love to serve these strawberries in parfaits layered with Greek yogurt and toasted nuts, spread on goat cheese crostini, or as a topping on this Orange Angel Food Cake with Orange Whipped Ricotta.
You’re going to love this
Intensely flavorful. The berry flavor is heightened by roasting and the balsamic reduction is exquisite.
Balsamic vinegar and strawberries is a match made in heaven. Even if it sounds weird at first, it’s addictively delicious.
Healthy dessert. Roasted balsamic strawberries are a low-fat, healthy dessert with no refined sugar.
Super easy. This dessert comes together with just 4 simple ingredients.
Versatile. Balsamic strawberries are a delicious breakfast, snack, appetizer, or dessert.
Ingredients
Fresh strawberries. Perfectly ripe strawberries are great, but they don't have to be. This recipe is a great way to use up those overripe strawberries.
Maple syrup. A drizzle of pure maple syrup adds even more sweetness to liven up ‘meh’ strawberries.
Balsamic vinegar. Because there are only a few ingredients to this recipe, the flavor of each one is pronounced. So use a good quality aged balsamic vinegar to get the smoothest flavor possible.
Salt. I just add a little salt to bring out all the flavors even more, but a twist of freshly cracked black pepper is also super delish.
Step by step instructions
Step 1
Preheat oven to 350. Cut the tops off the strawberries, then cut them in half.
Step 2
Place halved strawberries on a baking sheet. Drizzle maple syrup and balsamic vinegar over the strawberries. Add a dash of salt and toss until coated.
Arrange strawberries in a single layer on the baking sheet.
Step 3
Roast for 25-30 minutes, tossing once, halfway through.
Step 4
Serve and enjoy!
Balsamic strawberries are delicious served simply over whipped ricotta or vanilla ice cream.
They’re also excellent on strawberry shortcake, pound cake, crostini, pancakes, waffles, oatmeal, or to make an elevated PB&J.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them.
Expert Tips
Arrange strawberries in a single layer on the baking sheet to allow for even roasting.
Toss the strawberries once halfway through roasting to ensure they get evenly coated with the syrup.
Roasting breathes new life into overripe or out of season strawberries.
Recipe FAQs
Yes, definitely! As strawberries roast, the flavors concentrate and become more intense. The balsamic vinegar and maple syrup bring out the sweetness even further, which is why this is such a great recipe for out-of-season strawberries that aren’t as sweet.
All you need to do to get the strawberries ready for roasting is thoroughly wash and dry them, cut off the tops, and halve them. Super easy!
You can keep these balsamic roasted strawberries in the refrigerator for up to three days or freeze them for months.
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Balsamic Roasted Strawberries
Ingredients
- 16 ounces strawberries, halved
- 1 tablespoon maple syrup
- 2 tablespoons balsamic vinegar
- dash of salt
Instructions
- Preheat oven to 350. Cut the tops off the strawberries, then cut them in half.
- Place halved strawberries on a baking sheet. Drizzle maple syrup and balsamic vinegar over the strawberries. Add a dash of salt and toss until coated. Arrange strawberries in a single layer on the baking sheet.
- Roast for 25-30 minutes, tossing once, halfway through.
- Serve over whipped ricotta, ice cream, shortcake, pound cake, crostini, pancakes, waffles, oatmeal, or to make an elevated PB&J.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them for several months.
I made this the other night for dessert. The roasted strawberries were delicious. I didn’t have any pepitas so I threw on some glazed pecans. It was fabulous. Highly recommend it and I will make it again!
Thank you, I'm so glad you liked it! The glazed pecans sound delish -- I'll have to try that next time :).