Balsamic Roasted Strawberries | CUESA

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Returns March 17, 2022

Balsamic Roasted Strawberries


Jennifer Luttrell, Point Reyes Farmstead Cheese Company

This recipe was updated in 2019 from CUESA’s Market to Table program on March 28, 2015.

Serves 6 to 8


2 pints fresh strawberries, washed, stems removed, and sliced
3 tablespoons sugar
1 tablespoon coarsely ground black pepper
2 tablespoons balsamic vinegar


Place the strawberries in a large bowl, sprinkle with sugar, and stir to combine. Cover and refrigerate 1-4 hours. 

Preheat the oven to 375 degrees F. Add black pepper and balsamic vinegar to the strawberries, stirring to combine. Transfer the strawberries and their juices to a large ovenproof dish. Roast for 8 to 10 minutes, until the juices are bubbling and the strawberries are hot but not mushy.

Tip:  Jennifer serves these strawberries with an ice cream she’s created with Point Reyes Original Blue cheese. To make the ice cream, blend ½ cup heavy cream with ½ cup cheese and fold into 1 quart premium vanilla ice cream that has been slightly softened.

There are many other ways to serve these strawberries: with a slice of pound cake, as a crostini with goat cheese or fresh mozzarella (pictured), or even with oatmeal for breakfast.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »