Super-Easy Balsamic Roasted Strawberry

Roasted Balsamic Strawberries
Elaine Lemm
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
51 Calories
0g Fat
12g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 51
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 12g 5%
Dietary Fiber 2g 5%
Total Sugars 10g
Protein 1g
Vitamin C 44mg 222%
Calcium 14mg 1%
Iron 0mg 2%
Potassium 125mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Strawberries are the quintessential fruit of a British summer. They can be found from Wimbledon to a cricket tea and on every table through the land. That being said, what do you do though when they are getting just a touch past their best?

Roasting overripe strawberries with a little sugar and a few tablespoons of balsamic vinegar makes for the best compote you can imagine. Never was there a simpler recipe than this one.

The dish comes oozing with huge flavors, stores well and is versatile. The compote is utterly delicious on rich, good-quality vanilla ice cream, or for those with a less sweet tooth, pour over Greek yogurt. Use as a filling for tarts or cakes, and a layer of these roast strawberries in a Victoria sponge is sublime. The strawberries keep well in a jar in the fridge, so what's not to love?

The result from the brief marinating and then quick roasting is an intense strawberry flavor with a flash of acidity from the vinegar. If you want to up the flavors even further, then try a twist of black pepper before serving. 


  • 1 pound (450 grams) strawberries, hulled

  • 2 1/2 tablespoons caster sugar

  • 3 tablespoons balsamic vinegar

  • 1/4 teaspoon ground black pepper, optional, for serving

  • 2 cups vanilla ice cream, optional, for serving

Steps to Make It

  1. Preheat the oven to 300 F/190 C

  2. Put the washed strawberries into a large roasting tray, making sure they are in 1 layer. Dust with the sugar and then sprinkle over the vinegar.

  3. Roll the strawberries around by tipping the tray from side to side making sure that all the berries are covered.   

  4. Put the roasting tray to one side covered with a tea cloth and leave to marinate for 20 minutes.

  5. After the marinating, put the tray into the center of the preheated oven and roast for 20 minutes. The strawberries will soften but keep a good shape. The vinegar and sugar will start to caramelize; make sure, though, that it does not burn.

  6. Take the roasting tray from the oven, leave to cool until cold. The syrup will thicken and become very tasty. Transfer the strawberries to a Kilner jar or similar and close. Store in the fridge. They will keep for several weeks. Serve with vanilla ice cream, and a little sprinkling of black pepper, if you like.


How to Use the Roast Balsamic Strawberries

  • Use the strawberries on ice cream, with yogurt or as a tart filling or anywhere suitable for soft, deliciously sweet strawberries.
  • Use a little black pepper when serving to lift what is already an incredible flavor. Perhaps not the best for children.
  • The roasted berries will not freeze well at all as the flavor is ruined and the strawberries will go mushy when defrosted.