Simple roasted strawberries transform fresh berries and sugar into a jammy, sauce-like topping through low, slow oven roasting. The minimal two-ingredient approach lets natural fruit flavor concentrate while creating its own syrup.
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Preheat your oven to 300°F (150°C).
Wash the strawberries thoroughly. Using a paring knife, hull the strawberries by removing the green tops and core.
Cut the strawberries into quarters, or halves if they are smaller.
Place the prepared strawberries into a large, oven-safe pot or baking dish.
Pour the granulated sugar over the strawberries and toss gently to combine.
Place the pot in the preheated oven and roast for about 2.5 hours.
Check on the strawberries every 30 minutes, giving them a very gentle stir each time to prevent burning and ensure even cooking.
Once the strawberries are soft, jammy, and have released their juices to form a syrup, remove from the oven. Serve warm as a topping.
Store in an airtight container in the refrigerator for up to 2 weeks; reheat gently on the stovetop or microwave before serving.
Typically 2.5–3 hours at low heat (around 250–275°F). They're ready when berries have collapsed and released deep red liquid that coats the bottom of the pan.
Yes, but thaw them fully first and drain excess liquid to avoid a watery result. Fresh strawberries are preferred for better texture and flavor concentration.
Store in an airtight container in the refrigerator for up to 2 weeks. Reheat gently on the stovetop or microwave before serving if desired.
Yes. Keep the ratio of 1 part sugar to 3 parts strawberries (by weight) consistent. Adjust oven time slightly based on batch size—larger batches may need an extra 30 minutes.
