Easy Baked Strawberries Recipes

EASY BAKED STRAWBERRIES

Steps:

• 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.

BAKED STRAWBERRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Quarter large strawberries and halve small ones. Place on a rimmed baking sheet. Add balsamic vinegar, sugar, vanilla, and salt. Toss to coat then spread back out in a single layer.
• Bake in the preheated oven until tender, about 20 minutes. Stir well and spread back out in an even layer. Continue baking until juices have started to thicken, about 10 minutes more.

SKY-HIGH STRAWBERRY PIE

Steps:

• In a large bowl, mash enough berries to equal 3 cups. In a large saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. , Remove from the heat; add food coloring if desired. Pour into a large bowl. Chill for 20 minutes, stirring occasionally, until mixture is just slightly warm. Fold in the remaining berries. Pile into pie crust. Chill for 2-3 hours. , In a small bowl, whip cream until soft peaks form. Sprinkle dry pudding mix over cream and whip until stiff. Pipe around edge of pie or dollop on individual slices.