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Puree in a mason jar with a wooden spoon and strawberries around.

Roasted Strawberry Puree

This healthy and delicious Roasted Strawberry Puree is so much fun to make and truly a treat for the entire family. Keep it in the fridge to top ice cream, pancakes, waffles or even toast.
Prep Time 5 mins
Total Time 4 hrs 10 mins
Course Breakfast, Dessert, sauce
Cuisine Gluten-free, Vegan
Servings 8 servings


  • 2 pounds strawberries
  • 1-2 tbsp. maple syrup
  • Squeeze of lemon juice


  • Preheat oven to 200°F.
  • Wash, dry and remove stems from your strawberries. I generally just remove the stem by twisting them off. Do make sure to remove all of the stem. You can also cut off the tops as well if you prefer this method.
  • Place the strawberries on an ungreased sheet pan in one single layer.
  • Roast for 2 hours, flip over, roast another 2 hours. Flipping them will help the tops not to dry out while they are roasting.
  • Pull out of the oven and allow them to cool before handling.
  • Add strawberries, lemon juice and maple syrup to the food processor. Pulse until desired consistency. I like to make mine very smooth however, you can leave some strawberry chunks if you prefer. Taste and add more sweetener or lemon juice if needed.
  • Serve on top of all your favorite dessert or breakfast items. This is so tasty on a big bowl of oats, stack of pancakes or even a bowl of vegan vanilla ice cream.
  • Enjoy!


  • Roasting the strawberries pulls out the sweetness and gives them an amazing flavor. I like the addition of the citrus and a small amount of sweetener to round out the flavor but it is not needed if you don't have any on hand.
  • You can use strawberries that are not so perfect for this. In fact it's a great way to use up strawberries that are about to go bad. 


Calories: 44kcal
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