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Roasted Strawberries in Vanilla Syrup with Scones

Roasting fruit is the perfect cooking method that allows the fruit to retain it’s colour, shape and flavour. I always roast my rhubarb and making the strawberry tarte tatin last week I was wishing for more baked fruit but not necessarily in a pastry case. Jamie’s method of cooking fish ‘en papilotte – in a parcel’ came to mind and I decided this should give the strawberries the same texture and flavour as the tarts. I just use vanilla syrup to sweeten the strawberries slightly, if you don’t have syrup, use seeds from a vanilla bean or half a teaspoon vanilla paste and a tablespoon of sugar. It’s a great alternative to jam for your cream teas, less sugar and still the full aroma of the fresh strawberry.


1 chip/punnet strawberries (approx 12 small)

2 Tbsp vanilla syrup (I used Equagold)


Pre heat oven to 180C

Wash & hull the strawberries and place in a bowl with the vanilla syrup, toss the strawberries through the syrup.

Take enough greaseproof paper to make a parcel to hold your strawberries.

Place the strawberries on one half of the greaseproof paper with the vanilla syrup. Fold the other half over the strawberries and then fold the three open sides over twice to make a parcel. Click Here for a YouTube demo, it’s done a little differently and I make my parcel round the fruit but it gives you the idea.

Place strawberry filled parcel onto a baking tray and roast for 12 minutes. Strawberries should just start to soften but hold their shape still. Don’t over roast or you will end up with a ‘mush’.

Allow to cool and serve with scones and cream

Ingredients – scones

200g Self Raising Flour

50g butter

1 Tbsp icing sugar

150ml milk

Method for Scones
Preheat oven to 200C degrees centigrade.

Place flour, butter and sugar into a bowl.

Using your fingers, rub mixture together until it resembles fine bread crumbs. Or use a food processor.

Form a well in the centre of bread crumb mix and add the milk, kneed gently to form a soft dough.

Transfer scone dough onto a floured board and press the dough out with hands (rather than using a rolling pin) until it is about 2cm thick.

Use a round cookie cutter to cut out the scones or slice the scones, it should make 8

Place on a baking tray and bake for 15 minutes or until golden brown. If you tap the bottom of one they should sound hollow when cooked.

15 Comments Post a comment
  1. Heavenly! I’m a sucker for scones and roasted strawberries.



    September 24, 2012
  2. Strawberries have finally come down to 99cents a punnet. This is definitely a recipe to try this school holidays! 🙂

    September 24, 2012
  3. Lovely photo! Strawberries are done here but I will definately be trying this next summer.
    Thanks for sharing,

    September 24, 2012
  4. Those are excellent looking scones – I think you need some clotted cream to go with them and the strawberries 😉

    September 24, 2012
    • peasepudding #

      now that is cruel, we don’t get clotted cream here :o(

      September 24, 2012
  5. Shall definitely try this when the strawberries spring into life. Feels like summer looking at that photo.

    September 24, 2012
    • peasepudding #

      and lucky you..picking them straight from your own patch

      September 24, 2012
  6. What a beautiful dessert. I must try roasting strawberries.

    September 24, 2012
  7. This would be so good for breakfast together with a freshly brewed coffee.

    September 25, 2012
  8. Shirley #

    Strawberry seasons started eh? Hope to see a huge amount of strawb recipes 🙂 Envious as its just started into Autumnal weather in earnest over here. x

    September 26, 2012
  9. they look so plump and juicy. i would never think to roast strawberries, but they look wonderful.

    September 26, 2012
  10. I just bought two more punnets of strawberries this past weekend and I cooked them but roasting them would be a great idea for the next lot! 🙂

    September 27, 2012
  11. peasepudding #

    Thanks for Fridays Favourite Jemma

    September 28, 2012

Trackbacks & Pingbacks

  1. Friday’s Favourite Five | Time for a Little Something
  2. Vanilla Roasted Strawberries with Cinnamon Meringues & Thumbprint Shortbread Biscuits | Pease Pudding

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