Easy Baked Strawberries
Baked strawberries pack a real flavor punch, and are perfect for snacking as is or adding to your favorite breakfasts or desserts such as overnight oats, milkshakes, ice creams, or popsicles. The perfect way to use up an abundance of overripe or cheap strawberries, and so naturally sweet that there is no need for the addition of refined sugar.
Servings: 10 serves
Preheat oven to 250F (120C) and line a baking sheet with parchment paper or a silicone cookie sheet.
Rinse, dry and hull the strawberries, removing all of the greens and any mouldy or overly soft pieces. Keep the greens (see notes)
Spread the hulled strawberries on the baking sheet, making sure they are kept in a single layer.
Pop the baking sheet into the preheated oven and roast for about 50 mins, until the strawberries are soft, dark and releasing an amazing strawberry aroma and strawberry syrup.
Remove the baked strawberries from the oven and allow to cool completely.
Transfer the cooled strawberries to a glass jar and keep stored in the fridge until ready to use. The harder you squish the strawberries into the jar, the more juices will be released, giving you a great strawberry syrup.
This recipe can easily be doubled or tripled. Simply ensure the strawberries are kept in a single layer on the baking sheet to ensure even baking.
Use the washed leafy greens from the strawberries to make strawberry water. Simply add them to a water jug, top with filtered water, and allow to steep for about an hour before pouring out.
Mix these strawberries in with your oats, chuck them in the blender with some frozen bananas for a beautiful ice cream, blend with milk of choice for a great milkshake - use your imagination! See the full post for a long list of possible uses for baked strawberries.
Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 69mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 27mg | Calcium: 7mg | Iron: 1mg