Strawberries with Yogurt

Why Roast Strawberries?

So your next question might be “why would I roast strawberries when I could eat them fresh?”  The answer is: roasting strawberries intensifies their sweetness giving them a deeper, more complex flavor.  It’s also a great way to use up berries that are about to go bad or those that aren’t very flavorful to begin with, because as attractive as they might look, many of the specimens found in supermarkets can be lackluster in taste.

Now of course if you’re lucky enough to have gotten your hands on some extra ripe and flavorful berries then enjoy them fresh and save this recipe for another day, but if you’ve got yourself some ho-hum berries then let’s roast them!

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe.  As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

• Strawberries – Use fresh not frozen.  Frozen strawberries aren’t suitable for roasting.
• Sweetener – I’ve used maple syrup to sweet the berries but honey would work as well.
• Acid – A hint of acid helps to bring out the strawberries best flavor. I’ve used lemon juice but you could also use balsamic vinegar.
• Yogurt - Use your favorite yogurt either regular or dairy-free, preferably one that’s thick and creamy.

That’s it!  It really couldn’t be simpler.  (If you’re feeling fancy see the variations below for ideas on how to further flavor the berries.)

How to Make Homemade Strawberry Yogurt:

(Here are the basic steps and some helpful tips on how to make the recipe.  Find the full directions in the recipe card at the bottom of the post.)

While the ingredients are minimal and the process easy, the roasted strawberries will need to cool before being mixed into the yogurt, so plan on some chill time in the fridge.  You can make the strawberries ahead of time and store them in the fridge for up to week.

1. The first step is to make the roasted strawberries.  You’ll start by slicing the strawberries in halves or quarters depending on size then spread them onto a parchment lined quarter sheet pan or 9x13 inch dish.  Drizzle the sweetener and lemon juice over the strawberries and toss gently to combine.  They’ll go in the oven for about 20 minutes (stirring halfway) until the strawberries are tender and sitting in syrup.  Let cool to room temperature then transfer the strawberries and their syrup to an airtight container and place in the fridge to chill.
2. The next and final step is to serve those strawberries with yogurt.  I like to put a spoonful of strawberries at the bottom of a glass then add a layer of yogurt before finishing with another layer of strawberries for a layered effort like a parfait but you can also swirl them in or stir them in completely until your yogurt is pink. 

All that’s left is to grab a spoon and dig in!

Variations:

Want to mix things up?  Try these variations.

Additional Flavors – While strawberries, sweetener and an acid alone will give you some great roasted strawberries adding a few extras will help take them over the top.  Here are a few additions to try:

• A halved vanilla bean.
• A cinnamon stick.
• A whole star anise.
• A few pink peppercorns.
• A few strips of lemon or orange zest.

Other Uses – Serve the roasted strawberries in variety of ways, not just with yogurt.  Try them:

• Over ice cream.
• Swirled into homemade popsicles.
• With pancakes or waffles.
• With a slice of cake.

Want to add a little something extra to your homemade strawberry yogurt?  Try:

• A sprinkling of chopped pistachios or the nuts of your choice.
• A bit of granola homemade or store bought over the top.

Enjoy!

More Strawberry Recipes:

• Strawberry Cheesecake Parfaits
• Strawberry Milk
• Strawberry Jam Tarts