Can you imagine anything better than roasted strawberries to upgrade the classic s’more recipe? Chocolate, gooey marshmallow, and juicy vanilla-roasted strawberries all sandwiched inside two crispy graham crackers… seriously.
I imagine that most people eat s’mores during the summer. At least, it seems, that s’mores are typically made during the traditional “camping” months. However, my family doesn’t camp. And, living in the South means we enjoy warmer weather (70F or more) about 9 months out of the year.
If you tell my kids that s’mores are only summer treats, they will be devastated. Truth be told, we don’t make them often; but when we do, we make an event out of it.
You probably know how much my family loves strawberries; so when California Strawberries asked me to share a recipe with you, I asked my kids what I should make. My daughter said she wanted me to make s’mores. Of course, I had to explain that the recipe needed to have strawberries in it. She said: “why not? you put them in everything else?” She had a point.
I like strawberries for many reasons, but in the winter I particularly like them because one serving has more vitamin C than oranges and a lot less sugar than other fruits. Since they are available year round, I can enjoy my California Strawberries every day. It is one of the most versatile kitchen ingredients!
Truth be told, I had never heard of s’mores until I visited the US during Christmas of 1990. My mom took me to visit Disneyland in California and I went to a marshmallow roasting event with the Chipmunks. I’ll never forget that first gooey, sticky, and delicious s’more. I was smitten.
Of course, more than two decades later, I recreated that classic with a little grownup flare that both kids and adults will love. Memories coming full circle.
You can, of course, spoon the strawberry sauce over ice-cream, fresh yogurt, or pancakes. For these s’mores, I like to spoon the roasted berries at room temperature. If you store them in the refrigerator, all you have to do is warm them up a little prior to assembling your s’mores.
Winter S’mores with Roasted Strawberries
S’mores are strawberries are a heavenly combination.
- Yield: 1 1/2 cups berry mixture approx 1x
- 1 pound California strawberries, hulled and quartered
- 2–3 tablespoons honey
- 1/2 vanilla bean, seeds removed or
- 1 teaspoon vanilla extract
- Marshmallows, store-bought or homemade
- Graham Crackers
For the roasted strawberries:
- Preheat oven to 450 degrees and line a baking sheet with a silicone mat or parchment paper. If you use a silicone mat, you can slide the berries off when they are done, right into your jar!
- In a large bowl, combine strawberries, honey, and vanilla bean seeds (or vanilla extract). Transfer strawberry mixture to your lined baking sheet .
- Bake for 20-25 minutes, remove from oven, and allow berries to cool down to room temperature. Once cooled, transfer roasted berries to a glass jar.
- Roast marshmallows until golden and gooey. Place a piece of chocolate onto the graham cracker, top with gooey marshmallow, drizzle with roasted berries (at room temperature not chilled), and top with another graham cracker.
You can refrigerate roasted berries for up to a week.
This year, California Strawberries is hosting a giveaway “10 Days of Giveaways” as part of their #BerryMerry Holiday Campaign. You can enter to win their adorable ornaments here.
This post was sponsored in partnership with California Strawberries. The content, photography, and all opinions are my own.