Pot Roasted Strawberries with Butterscotch Sauce
Indulge in the perfect harmony of sweetness and tang with our Pot Roasted Strawberries with Butterscotch Sauce recipe. This unique dessert transforms juicy, fresh strawberries into a warm, caramelized treat by gently roasting them in buttery perfection. The real star of the dish, however, is the homemade butterscotch sauce, crafted with brown sugar, heavy cream, and a touch of vanilla for a luscious, silky finish. Enhanced with a hint of lemon juice for balance and sea salt for depth, this dessert is both decadent and elegantly simple to prepare. Ready in under 30 minutes, it’s ideal for dinner parties or as an indulgent treat for yourself. Serve warm with a generous drizzle of butterscotch sauce and a sprinkle of powdered sugar for a stunning presentation that’ll have everyone coming back for more. Keywords: pot roasted strawberries, butterscotch sauce, dessert recipes, roasted fruit, easy dessert, caramelized strawberries, quick dessert ideas, homemade butterscotch sauce.
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Recipe Information
Ingredients
- 500 g fresh strawberries
- 50 g unsalted butter
- 75 g brown sugar
- 100 ml heavy cream
- 1 tsp vanilla extract
- 0.25 tsp sea salt
- 1 tsp lemon juice
- 1 tbsp powdered sugar (optional for garnish)
Instructions
Wash and hull the strawberries, then pat them dry with a clean kitchen towel.
Heat a medium-sized pot or deep skillet over medium heat and add the unsalted butter.
Once the butter has melted and begins to foam slightly, add the strawberries to the pot.
Cook the strawberries for 4–5 minutes, stirring gently to coat them evenly in butter, until they soften slightly and start releasing their juices.
Add 1 teaspoon of lemon juice to the pot to balance the sweetness, then remove the strawberries using a slotted spoon. Set them aside on a plate.
In the same pot, lower the heat to medium-low and add brown sugar and heavy cream. Stir continuously until the sugar dissolves completely, and the mixture thickens to a rich, silky consistency (about 5–7 minutes).
Stir in the vanilla extract and sea salt, then remove the butterscotch sauce from the heat.
To serve, spoon the roasted strawberries into bowls or onto dessert plates and drizzle generously with butterscotch sauce.
Optionally, sprinkle with powdered sugar for garnish before serving. Serve warm.
Nutrition Facts
Calories |
1187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 649 mg | 28% | |
| Total Carbohydrate | 120.3 g | 44% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 105.2 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 848 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
