• 1 Package (16 ounces) Driscoll's Strawberries, hulled and sliced
  • 1/4 Cup granulated sugar
  • Juice of one lemon
  • 1/8 Tsp. salt
  • 1/8 Tsp. cardamom
  • 1 vanilla bean
  1. PLACE strawberries into a large bowl.
  2. ADD 1/4 cup sugar, juice of 1 lemon, 1/8 teaspoon salt, and 1/8 teaspoon cardamom.
  3. SPLIT vanilla bean in half lengthwise using a sharp paring knife.
  4. SCRAPE seeds carefully from vanilla bean halves.
  5. ADD seeds and vanilla bean halves to strawberry mixture.
  6. TOSS mixture to combine ingredients.
  7. ALLOW mixture to rest at room temperature for 30 minutes to 1 hour.
  8. PREHEAT oven to 375˚F.
  9. REMOVE and DISCARD vanilla bean halves from strawberry mixture.
  10. POUR mixture into a 9-inch x 13-inch baking dish.
  11. BAKE about 30 minutes or until strawberries are tender.
  12. USE immediately or STORE in refrigerator in sealed container for up to two weeks.
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Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g