Baked Strawberries

Strawberry

A Recipe from the past.

I first baked this dish with with Amber in December 1998, on sunny Saturday afternoon, while eating her home made guacamole. NO effort, amazing results. It became a dish that I took to many places, cooking it in various kitchens of various friends and family, a dessert easily whipped up yet looks so wonderfully complex and amazing.

No one eats baked strawberries, right? Yet, they are so delicious. Try it immediately. I recommend 1 punnet of strawberries for every four to six people, depending on whether you want a lot of strawberries, or are happy to use it in a sauce like manner, drizzling it over whatever is on hand.

This recipe is perfect for the end of season strawberries that perhaps are not as perfect as the mid summer ones.

Strawberry

Serving Notes

  • Serve with whipped (unsweetened) cream, Marscapone cheese, creme fraîche, or vanilla icecream.
  • Serve for breakfast surrounded by muesli.
  • Serve on pancakes, or over crumpets or icecream.
  • Be daring and serve with a wonderful (but eggless) Chocolate Pudding or dessert.
  • Drizzle it into the middle of halved and stoned summer stone fruit.
  • Maybe even blend any leftovers into a yummy sauce.

It is quite a sweet dish, so a little goes a long way. Think strawberry shaped strawberry jam mouthfuls. It is also quite hot when it comes out of the oven (due to the sugar), so watch your mouth. It can be served hot, warm, cool or cold.

Strawberry and Cranberries

Recipe Notes

The basic recipe is just strawberries and sugar. And that works VERY well.

If you want to play, there are a whole range of things you can add. However, a word of caution. Only add 1 or 2 additional ingredients otherwise the complexities of flavour become overwhelming. Baked strawberries have an intense flavour – sort of a jam flavour. I suggest that you cook it without any additional ingredients before beginning to adjust flavours.

Tonight I used a punnet of strawberries, some dried cranberries, white sugar, a small piece of vanilla bean and a pinch of black pepper. And served it with some Maggie Beer icecream. Heaven in a bowl.

Strawberry and Cranberries

Baked Strawberries

Source : From my old Food_Matters site
Cuisine: Hmm. French?
Prep time: 5 mins
Cooking time: 25 – 30 mins
Serves: 4 – 6 people, depending how you use it

ingredients
750g strawberries
0.25 – 0.5 cup vanilla sugar, other flavoured sugar, or plain white sugar (add less or more as your taste dictates)

optional ingredients
Choose zero or more of the following
1 – 2 Tblspn strawberry or similar liqueur
a slice or two of fresh ginger, chopped finely
1 piece crystallised ginger, chopped finely
0.5 vanilla bean (if not using flavoured sugar), halved with the seeds scraped into the baking dish
a grind or two of fresh black pepper
dried cranberries
cinnamon stick
sprig of rosemary
lavender flowers
honey instead of sugar
let your imagination run wild (once you are used to cooking this dish), but don’t underestimate the intensity of strawberry flavours. So make sure any ingredient that you use is compatible with strawberries.

method
Heat the oven to 180C.

Place strawberries in a single layer in a very shallow baking dish (not a metal dish). You can hull them (remove the green top) or leave the green top on.

Sprinkle with the sugar. There will appear to be a lot of sugar for the amount of strawberries. Don’t worry – this is pure indulgence!

For variety, add one or two of the optional ingredients.

Bake for 30 minutes. The strawberries will lose a lot of their juice, creating a strawberry syrup as the juice combines with the sugar.

Serve hot, warm or cold with icecream, cream or mascapone.

Strawberry and Cranberries

Yum. Eat. Enjoy!

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

20 thoughts on “Baked Strawberries”

  1. Baked strawberries…who’d thunk it? I love the concept and I’ll play around with this when we get seasonal strawberries.

    Hi Peter, I like these best near the end of the season. Before that, the strawberries just end up in my mouth before they can hit the baking dish.

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  2. Sounds like an out of the world idea…sometimes, simple is exotic, especially when we havent done it before…strawberry season is over here, but will try out when they are in again!

    I love simple. I think it lets the flavours shine through. Oh sorry that you can’t get strawberries – they are a year-round thing here, but much better in Summer.

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  3. What a great idea! If it works for tomatoes, I don’t see why it wouldn’t work with strawberries. I bet they’re even sweeter and almost like jam in texture when baked! I’ll have to try this!

    Sophie
    Blogger In Chief
    Key Ingredient

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  4. I found this recipe today and thought I would add it here, in case you wanted to try it.

    BAKED STRAWBERRIES
    5 tablespoons butter
    1 quart strawberries
    2 tablespoons orange juice
    2 tablespoons Grand Marnier
    1 ½ cups graham cracker crumbs
    4 tablespoons brown sugar
    To garnish: Whipped cream flavored with Grand Marnier

    Smear one tablespoon of butter in a 2-quart baking dish or pie pan. Hull and rinse the berries and
    place them close together in dish. Sprinkle orange juice and orange liqueur over them.

    Sprinkle graham cracker crumbs and brown sugar over the berries. Smooth the crumbs and sugar
    together lightly with the palms of your hands.

    Melt 4 tablespoons of the butter and dribble over the graham crackers.

    Bake for 20 minutes in preheated 350° oven. Serve very warm, with the whipped cream.

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  5. Very creative work! I tried baking strawberries within a vanilla-coconut milk cake batter last month…gave the cake a very different take, I almost thought the strawberries would make the cake weird. Phew!

    That sounds great! I have also been thinking about other ways to use this. Stay tuned for some more strawberry recipes!

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  6. This has made my night, thank you for sharing it! What a beautifully simple recipe. I added orange zest to mine. They are very good. Now I need to get some plain Greek yogurt to stir it into.

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