Brown sugar and vanilla roasted strawberries are topped with a lightly sweetened coconut whipped cream that might change your life – or at least the way you make whipped cream!
This month’s Recipe Redux challenge is all about small bites. For a day full of little surprises, I love to take small bites along on a picnic. Spring is the perfect time to enjoy the outdoors in Atlanta. May and like the first two days of June are especially nice because the summer humidity hasn’t yet rolled in.
So I set out to make a little picnic worthy dessert. What’s a picnic without strawberries? They go hand in hand, no? Adding fresh strawberries and cream – maybe with a bottle of wine – may be cliche but it’s a delicious addition to a day in the park. But for reasons I’ll explain later, I wanted to try a cooked strawberry recipe.
Have you ever roasted strawberries before? I love to roast all the things… brussels sprouts, broccoli, cauliflower and yes even fruit. Roasting yields a caramelized flavor that just can’t be beat. It adds richness, color and makes sweet foods taste even sweeter.
[Tweet “Add these Easy Roasted Strawberries + Coconut Whipped Cream to your picnic basket! @marisamoore”]
These roasted strawberries make a perfect pack and go dessert. Create the recipe and portion 1/2 cup servings into 4 ounce mason jars. Add the lid and you’ve got a perfectly portable dessert. The coconut whipped cream will hold up for about an hour unrefrigerated but take along an ice pack to keep it firm if you’ll be longer than that.
Get the recipe and click the little blue button below for even more small bites for the spring from other recipe reduxers.