Roasted Strawberry Sauce Recipe

This easy Roasted Strawberry Sauce is a fantastic fruit topping to add to so many dishes like pancakes, cheesecake, ice cream, and poundcake. Or blend it up with some vanilla ice cream for a mouthwatering strawberry milkshake.

When I make this delicious Vanilla Cheesecake (that I shared right here with you), my husband, Randy, enjoys topping it with a sauce, like this super easy and equally delectable Roasted Strawberry Sauce. A piece drizzled with this easy Roasted Strawberry Sauce is scrumptious indeed. Cheesecake is one of his very favorite desserts and while Randy enjoys it very much, he specifically likes this strawberry topping. Ripe strawberries, mixed with a smidgen of sugar and a little vanilla extract, then roasted under a bit of heat makes an incredibly easy sauce to use not only on top of cheesecake, but waffles, poundcake, greek yogurt or ice cream sundaes, just to name a few.

It always amazes me how simple ingredients can come together to make something special. And this Roasted Strawberry Sauce is definitely something special! This sauce, made with fresh strawberries, can be prepared in a short 15-20 minutes to enjoy however you like. It can be made ahead and kept refrigerated for up to a week (if it lasts that long).

If you have a bounty of fresh picked strawberries, I recommend going ahead and making a double or triple batch to enjoy or share. It would be a fabulous gift for a friend or a new neighbor along with a simple poundcake. Yum!

So if you have ripe strawberries on hand, be sure to try this Roasted Strawberry Sauce real soon! And be sure to check out these other delicious strawberry recipes too:

Roasted Strawberry Sauce

This easy and delicious sauce is a great topping for desserts and greek yogurt.

Ingredients:

  • 1 pound strawberries, hulled and sliced
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 400-degrees F.
  2. Combine strawberries, sugar and vanilla and spread evenly in a baking dish. Roast uncovered for 15 minutes at 400-degrees F, stirring once.

Originally published May 7, 2015.