Best Baked Strawberries Recipes

BAKED FRENCH TOAST WITH STRAWBERRIES

Steps:

• Place bread in a single layer in a greased 13x9-in. baking dish. In a large bowl, whisk eggs, milk, cream, syrup, vanilla, cinnamon and nutmeg; pour over bread. For topping, in a small bowl, mix brown sugar, butter and syrup; stir in pecans. Spread over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve with strawberries and additional syrup.

BAKED STRAWBERRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Quarter large strawberries and halve small ones. Place on a rimmed baking sheet. Add balsamic vinegar, sugar, vanilla, and salt. Toss to coat then spread back out in a single layer.
• Bake in the preheated oven until tender, about 20 minutes. Stir well and spread back out in an even layer. Continue baking until juices have started to thicken, about 10 minutes more.

LEMONY BAKED ALASKA WITH STRAWBERRIES

Steps:

• For the sorbet: Mash the sorbet in a 7- to 8-inch-diameter bowl, then form it into a dome inside the bowl. (You may use between 2 and 3 pints depending on the size of your bowl.) Smooth the top and cover with plastic. Freeze for 8 hours or up to overnight.
• For the cake: Preheat the oven to 425 degrees F. Use 1 tablespoon butter to grease a 9-inch round cake pan.
• Melt the remaining 5 tablespoons butter in a small pot over medium heat, then let cool. Sift together the flour, salt, baking powder and baking soda in a medium bowl. Combine the sour cream, sugar, milk, vanilla and egg in another bowl. Whisk until smooth. Add the flour mixture to the sugar mixture in small batches, whisking as you go to avoid the formation of lumps. Stir in the melted butter and whisk until smooth. Add the chocolate chips and stir to blend. Transfer the batter to the greased baking pan, then gently tap the sides of the pan so it is evenly distributed. Place the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove from the oven and let cool slightly, then use a knife to scrape around the sides of the cake pan and invert the cake from the pan onto a cooling rack, to cool completely.
• For the fruit: Stir together the strawberries and sugar in a medium bowl. Refrigerate for 30 minutes.
• For the meringue: Line a baking sheet with parchment paper. Whip the egg whites in a stand mixer fitted with the whisk attachment on medium speed until they gain volume, 2 to 3 minutes. Beat in the cream of tartar and the sugar, then whip until stiff peaks form and the whites are firm and glossy, 1 to 2 minutes more. Transfer the whites to a disposable pastry bag (or sealable plastic bag) fitted with a star tip.
• Assemble the dessert: When ready to serve, preheat the oven to 425 degrees F.
• Transfer the cake layer to a large, round, ovenproof serving platter. (You are building a dessert on top of this cake, so the platter should be larger than the cake.)
• Remove the sorbet from the freezer and run a paring knife around the edges. Fill a large bowl with warm water and gently lower the sorbet bowl into the warm water to loosen the sorbet. (Be careful not to let any water get into the sorbet bowl.) Invert the sorbet bowl onto the cake so the flat part of the sorbet lays on the cake and creates a sorbet dome. Working quickly, squeeze out the meringue in little spurts to cover the whole surface of the sorbet and cake with little egg white spikes. Have fun with it.
• Bake until the meringue hardens and browns slightly, 3 to 4 minutes. Spoon the fruit around the meringue, then pour the gin around the edges of the platter and carefully light the fruit liquid so it burns a ring around the dessert as you serve it. (Use extreme caution when igniting alcohol.)

BAKED RHUBARB COMPOTE WITH FRESH STRAWBERRIES

Steps:

• Preheat oven to 350 degrees. Lightly butter an eight-inch square baking dish.
• Mix the rhubarb with the sugar and cinnamon. Spread in the baking dish, cover and bake 20 minutes. Allow to cool about 30 minutes, then fold in the strawberries. Serve warm or cold with whipped cream or ice cream.

BAKED LEMON & RICOTTA TART WITH STRAWBERRIES

Steps:

• Preheat the oven to 200ºC, place the flour, butter, sugar and salt in the bowl of the food processor and, using the chopping blade, process until the mixture resembles fine breadcrumbs.
• Add the egg yolks and water and process until the dough starts to come together, turn onto a lightly floured surface and knead lightly until smooth. Shape into a disc and cover with plastic wrap; and place in the fridge for 20 minutes to rest.
• Roll out the pastry on a lightly floured surface to a 3mm-thick disc, and line a lightly greased 25cm-base fluted tart tin, with a removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.
• Cover the pastry base with baking powder and fill with pastry weights, rice or dried beans; and bake in the oven for 15 minutes. Remove the paper and weights, rice or dried beans and bake for a further 10-12 minutes or until golden, remove from the oven and reduce the oven temperature to 190ºC.
• Place the ricotta, sugar, egg, extra egg yolks and lemon rind and juice in the bowl of the food processor and, using the chopping blade, process the mixture until it is smooth. Pour it into the pastry case and bake the tart in the oven for 30 minutes or until the filling is just set. Set aside for 30 minutes to cool.
• Dust the tart with icing sugar, cut into wedges and serve with strawberries.

CREAMY BAKED BRIE WITH STRAWBERRIES, PECANS AND HONEY

Steps:

• Preheat oven to 350 degrees.
• Spray shallow baking dish with no-stick cooking spray; place cheese in dish.
• Evenly spread the mustard over the top of the cheese; sprinkle with the toasted pecans.
• Bake uncovered for 5 - 6 minutes or until center feels soft when you push down with a spoon.
• Let sit for a minute or two; top with strawberries and drizzle with honey.
• Serve warm with toasted baguette slices and fresh slices of fruit.

BALSAMIC BAKED STRAWBERRIES

Steps:

• Preheat the oven to the lowest possible heat, or use the aga warming oven later. Prepare the strawberries, wash, cut off the tops and halve them lengthways. Place in an oven proof dish.
• Place the balsamic vinegar, sugar and green peppercorns in a small saucepan and heat over a low heat until the sugar is dissolved. Make sure you don't burn the sugar onto the bottom of the pan.
• Pour the balsamic vinegar mix over the strawberries and place in the preheated oven or aga warming oven.
• After about 50 minutes, put the heat of the oven up to 200C, or transfer the strawberries to the aga roasting oven (the hotter one).
• Remove from the oven and serve with ice cream or frozen yoghurt.

BAKED RICOTTA, HONEY & STRAWBERRIES

Steps:

• Preheat the oven to 300°F/150°C Line the bottom of four 4-inch-/10-cm-diameter springform cake pans with parchment paper. Using a metal spoon, push the ricotta through a fine sieve and into a large bowl.
• Whisk the sugar, honey, egg yolks, lemon juice and zest into the ricotta to blend well. Using an electric mixer, beat the egg whites in another large bowl until firm peaks form. Gently fold the egg whites into the ricotta mixture.
• Spoon the ricotta mixture into the prepared cake pans. Place the pans on the center rack in the oven. Place a baking sheet on the bottom shelf in the oven to catch any drippings from the cakes. Bake for about 30 minutes or until the cakes puff and are just set in the center. Remove the cakes from the oven and cool about 20 minutes. The cakes will sink as they cool.
• Toss the strawberries and honey in a bowl to coat. Let stand for 15 minutes or until juices form.
• Unlock and remove the pan sides from the cakes. Remove the cakes from the pan bottoms and transfer to individual serving plates. Spoon the strawberries atop the cakes. Drizzle some of the strawberry juices around the cakes. Dust with powdered sugar and serve.