Frozen Treats: Roasted Strawberry Sundaes

Beat the heat with our week-long series on simple frozen treats!

Chances are, if you dropped by for dessert on one of these warm July evenings, we’d share roasted strawberry sundaes together out on the back patio. It’s our preferred dessert this month because it’s simple, seasonal, and sensational – just the way I love to cook and eat.

This month I’ve put up strawberries in the freezer, made a dozen jars of Honey Strawberry Jam, and even brewed a pint of strawberry-infused vodka, but for everyday enjoyment, I keep a jar of slow-roasted strawberries on hand. They are just so incredible.

Baking berries? Yes, indeed. Last summer we slow-roasted cherry tomatoes and couldn’t stop eating them; now we’re giving strawberries the same treatment and the result is just as addicting.

Roasted Strawberries For The Win

Sure a regular homemade strawberry sundae is great; you’ve got your sliced strawberries and a fresh berry coulis (sauce), but unless the berries are exceptional, it can be forgettable.

All talk around the table ceases when the first spoonful of roasted strawberry sundae is sampled. The berries hold their shape well in the oven and their intense flavor explodes on the tongue, sweeter than ever, thanks to the slow-roasting process.

The juice from the berries reduces in the oven to become a thick sauce, enhanced only with a touch of sugar, a pinch of salt and a sprinkling of pepper. It is dark and sweet, with a pungent perfume.

We’re spooning our roasted berries over vanilla ice cream, but they would also make a pretty fine topping for cheesecake, rice pudding, panna cotta or yogurt parfaits. They are also fantastic just eaten from the jar with a spoon.

Roasted Strawberry Ice Cream Sundaes || Simple Bites

Roasted Strawberries

This is a basic recipe for roasted strawberries, but feel free to get creative by adding a splash of balsamic vinegar or a sprinkling of cardamom, or what ever complementary flavour you like.
5 from 1 vote
Print Pin Rate
Course: Condiments
Cuisine: American
Keyword: Roasted strawberries
Essential Ingredient: Strawberries
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
Servings: 3 cups
Calories: 188kcal
Author: Aimee


  • 2 1/2 lbs small fresh strawberries
  • 1/4 cup demerara sugar or white sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  • Preheat oven to 225°F. Wash, drain and hull strawberries.
  • Divide berries between two baking sheets (I lined mine with parchment paper for easier clean-up) and spread them out so they are just one layer thick. Place in the oven and slow-roast for 45 minutes. Strawberries will not release much juice during this part.
  • Remove from oven and sprinkle two tablespoons of sugar onto each pan. Season lightly with salt and pepper, and stir gently. Return pans to oven and roast about 30 minutes more.
  • Remove pans from oven and allow to cool for at least ten minutes. Strawberries will release more juice during this resting period. Transfer to a bowl or jar and use a spatula to scrape all of the sauce from the pan. Enjoy warm, or refrigerate until ready to use.


Will keep up to one week in an airtight jar in the refrigerator.


Calories: 188kcal | Carbohydrates: 46g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 578mg | Fiber: 8g | Sugar: 35g | Vitamin A: 45IU | Vitamin C: 222.3mg | Calcium: 60mg | Iron: 1.6mg

What is your favorite sundae topping?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. I think my favorite would have to be peanut butter sauce, but I have never tried roasted strawberries, so I think I might have to soon! It looks delicious!

    • Ohhhh, do you have a recipe for that peanut butter sauce? Sounds incredible!

      • No actual recipe sorry! I use peanut butter, heavy or whipping cream, and sugar. Start with half cup pb (i use jif), 1/4 c heavy cream and a couple T of sugar. Put it in a saucepan over med-low heat and stir it until it is all combined and the peanut butter is melted. If it is too thick, add more cream, not sweet enough, more sugar, etc. etc. I am horrible at recipes, I just kind of add as I go 🙂 Good luck!

  2. Amber | Bluebonnets & Brownies says

    Aimee, these look spectacular. I’m pretty sure they’d be fabulous spooned over my Steel Cut Oatmeal this morning too.

  3. I love sliced strawberries on my ice cream. I’m going to have to try this!

  4. WOW – I’ve roasted tomatoes before too, but never strawberries, what a fabulous idea!!! And those sundaes look gorgeous. Thanks for sharing!

  5. 1000x yes! I love strawberries and strawberry syrup on my ice cream. Delicious. 🙂

  6. Lindsay Nicole says

    This sounds awesome. Would it work with frozen berries at all?

    • Lindsay, I’m only speculating here, but I don’t think so. Still, if you try it with good results, stop by and let us know!

  7. Gorgeous!!! I love this idea! We have a ton of strawberries from our garden… what a fun new way to use them! 🙂

  8. I love roasted berries! We made a roasted berry and buttermilk ice cream recently and it was fabulous. But spooned over plain vanilla sounds just as good to me, too.

    • Jan, you are killing me! I had buttermilk ice cream down in Atlanta in May and it was incredible. Your version sounds pretty amazing.

  9. I thought I had roasted everything that could be roasted, but I never thought to try strawberries. Brilliant!

  10. Mrs. Graham Gardens says

    This looks heavenly. You’re a genius, Aimee!

  11. One word, UMMMMM, I used to eat a flat of strawberries by myself when I was a child. You can imagine how I feel about this recipe. Gonna try it real soon.

  12. Oh wow. That sounds sooo good. I know that roasting would bring out such a nice sweetness in the berries. I have a question though — how would you go about processing this for canning? I would love to preserve roasted berries instead of all jam.

    • Good question. Which I don’t know the answer to, but I’ll ask around. I believe I’m going to be experimenting with this!

  13. BarefeetInTheKitchen says

    Salt and black pepper?! Never in a million years would I have thought of that. I need to pick up some more strawberries and try this. Thanks!

  14. What a great idea! I’ve been roasting tomatoes for several years, but never thought about strawberries. I’m heading off to the you-pick farm tomorrow!

  15. I usually go for caramel or dulce de leche on my Sundaes but this roasted strawberry sauce sounds amazing!

  16. This sounds amazing, how have I never thought of it before?! 😉 I’m also with Amber, these would be glorious over oatmeal.

  17. Gorgeous! I love this idea and now I am craving a sundae.

  18. Great idea! My favorite sundae topping is mango tapioca! But roasted berries will also do especially strawberries. Thank you for sharing this great recipe. This is really a must try recipe. 🙂

  19. OMG… that recipe looks unbelievable. I am going to have to try to make this as soon as I can 🙂 Such pretty looking strawberries as well.

  20. This sounds amazing, how have I never thought of it before?! I’m also with Amber, these would be glorious over oatmeal.

  21. Sounds great! Can you freeze them?

  22. Rhonda Parkhurst says

    5 stars
    I made this today, for a lunch I had with family! What a delight, it was so delicious. I could not find rhubarb so I used strawberry preserves in my layer. Everyone loved it .
    I served it on a wooden cake plate and dolloped cream on top placing blackberries and sliced strawberries than a dusting of powered sugar.
    The only issue I had was with the batter being really thick. I added a tablespoon more of the orange juice but it was still thick. In the recipe it stated it would be thin and drop from the spoon if I am stating it correct. Any suggestions? It still turned out great.
    I wish I could post a picture so proud of myself.

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