Roasted Strawberries
  • 12 Driscoll’s Berry Big Strawberries, hulled and halved lengthwise
  • 2 Tablespoons sugar
  • 1 Tsp. all-purpose flour
  • 3/4 Cup all-purpose flour
  • 3/4 Tsp. baking powder
  • 1/4 Tsp. kosher salt
  • 1/2 Cup sugar
  • 1/4 Cup canola oil (olive oil may also be used for a unique twist)
  • Zest of 1 medium lemon
  • 1 large egg
  • 1/4 Cup buttermilk
  • 1 Tbsp. fresh lemon juice
  • Vanilla ice cream or whipped cream
Roasted Strawberries
  1. PREHEAT oven to 400˚F.
  2. PLACE strawberries into a large baking dish.
  3. SPRINKLE 2 tablespoons sugar over strawberries and TOSS gently to coat.
  4. ROAST strawberries 15 to 20 minutes, STIRRING occasionally, until berries have softened slightly and released some juices.
  5. REMOVE strawberries from oven.
  6. REDUCE oven to 350˚F and ALLOW strawberries to cool 10 minutes.
  7. SPRINKLE 1 teaspoon flour over strawberries and STIR gently to incorporate.
  8. SET ASIDE roasted strawberries.
  1. SPRAY a 6 cup muffin or cupcake pan with cooking spray.
  2. PLACE 3/4 cup flour into a medium bowl.
  3. ADD 3/4 teaspoon baking powder and 1/4 teaspoon salt.
  4. WHISK to combine and  then SET ASIDE flour mixture.
  5. PLACE 1/2 cup sugar into a small bowl.
  6. ADD 1/4 cup oil, zest of 1 lemon, and 1 egg.
  7. WHISK until fully incorporated.
  8. ADD half of flour mixture.
  9. STIR gently just until combined. Do not over mix.
  10. ADD 1/4 cup buttermilk and 1 tablespoon lemon juice.
  11. STIR gently just until combined. Do not over mix.
  12. ADD remaining flour mixture.
  13. STIR gently just until batter is smooth. Do not over mix.
  14. PLACE 3 or 4 roasted strawberry halves, seed side down, into each well of muffin pan and be sure to COVER bottom of each well completely with berries.
  15. DIVIDE any remaining strawberry juice equally between wells.
  16. SCOOP about 1/3 cup batter into each well.
  17. BAKE 10 minutes and then ROTATE muffin pan.
  18. CONTINUE BAKING 8 – 10 minutes longer or until tops spring back when touched and a toothpick inserted in center comes out clean.
  19. ALLOW cakes to COOL in pan 10 minutes.
  20. RUN a small knife around edges of wells to loosen cakes.
  21. PLACE a cutting board or platter on top of muffin pan.
  22. INVERT carefully and jiggle muffin pan to release cakes.
  23. SERVE warm or at room temperature with vanilla ice cream or slightly sweetened whipped cream. 
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