Roasted Balsamic Strawberries (Perfect Pavlova Topping)

Roasted Balsamic Strawberries (Perfect Pavlova Topping)

If you’d love something a little special to spoon over your pavlova — or any summer dessert — these roasted balsamic strawberries are it. They don’t take long to prepare and transform fresh strawberries into a glossy, jammy, sweet-tart topping that feels both elegant and effortless.

I often serve these with my Perfect Pavlova Recipe, especially at Christmas or on warm summer evenings. The balsamic deepens the berry flavour without making them savoury, and the syrup they create is beautiful drizzled over cream, yoghurt, French toast or even vanilla ice cream.

Why This Recipe Works

• Roasting concentrates the natural sweetness of the strawberries

• Balsamic vinegar adds gentle acidity and depth

• A little sugar creates the perfect glossy syrup

• Black pepper enhances the flavour without tasting peppery

• Works even when strawberries aren’t at their peak

Ingredients

400 g strawberries
60 ml good-quality balsamic vinegar
2 tablespoons caster sugar
10–12 twists of freshly cracked black pepper

How to Make Roasted Balsamic Strawberries

1. Preheat the oven

Preheat to 180°C (fan).

2. Prepare the strawberries

Halve two-thirds of the berries and leave the rest whole.
Place onto a baking tray.

3. Add the balsamic, sugar and pepper

Drizzle the berries with balsamic vinegar, sprinkle the sugar over them, and grind black pepper over the top.
Gently toss to coat.

4. Roast

Bake for 20–30 minutes until the berries collapse slightly and the juices turn syrupy.
If the syrup reduces too much, loosen with 1–2 teaspoons of water.

5. Cool and serve

Allow to cool. Spoon over pavlova, ice cream or yoghurt and drizzle with the syrup.

How to Use These Strawberries

• Over pavlova

• Over vanilla ice cream

• With Greek yoghurt

• Spoon into meringue nests

• Serve with pancakes, French toast or waffles

• Fold through cream or mascarpone

Storage

Keep in a sealed container in the fridge for 3–4 days.
The syrup thickens beautifully overnight.

Frequently Asked Questions

Can I make them ahead?
Yes — the flavour deepens as they cool.

Can I use frozen strawberries?
You can, but it is not my first preference. Fresh & in season strawberries are better. If you do use frozen strawberries, be sure to thaw first and drain excess liquid.

Will the balsamic make them sour?
No, it simply enhances the sweetness and adds depth.

If you’re making pavlova, you might love to try my Perfect Pavlova Recipe (Foolproof Australian Base) — it’s the one I teach in my classes and the one my family request every Christmas.

With love,

Nellie
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