Roasted Strawberries

for Buttermilk Pancake Mornings and Beyond.

A whisper of something sweet and warm to turn even the plainest breakfast into something worth sitting down for. Roasted strawberries are my go-to topping for buttermilk pancakes, a lazy luxury that feels like a reward. The kind of thing you make for someone you love. That includes yourself, by the way.

This strawberry topping is a simple little indulgence I'm sure you'll come back to again and again. It asks so little of you, just a few ingredients and a little time in the oven, and in return they offer deep, jammy flavor and just the right amount of drama on a plate.

I keep them in regular rotation for morning moments that feel just a bit more special. Think toast with crème fraîche, Greek yogurt bowls, even a swipe of ricotta on a warm biscuit. Whatever your canvas, these strawberries bring the color and a punch of flavor.

Here's how to make them:

Roasted Strawberry Topping

Serves 2-4 as a topping

Ingredients:

• 6 to 7 ounces fresh strawberries, hulled and halved if large

• 1/2 tablespoon sugar

• A squeeze of fresh lemon juice

• 1 teaspoon vanilla extract

• A pinch of kosher salt

Method:

Preheat your oven to 150°C (300°F).

In a medium sized bowl, toss the strawberries with the sugar, lemon juice, vanilla, and salt until everything is gently coated and glossy. Spread them out on a parchment-lined baking tray in a single layer.

Roast for 10 to 25 minutes, depending on the size and ripeness of your berries. You’re looking for soft, glossy strawberries that are bright red and sitting in their own gorgeous syrup.

Remove from the oven and gently toss the berries in their juices while still warm to coat them in the syrup.

These keep beautifully in the fridge for a few days, though they rarely last that long in my kitchen.

Simple, sweet, and surprisingly sophisticated, just how I like my mornings.

Until next time,

Britt

The Cook Wears Coco

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Ready for Part 2? I’ve got a stack of perfect buttermilk pancakes just waiting for these strawberries… (But that’s another post.)