Roasted Strawberry and Buttermilk Milkshakes

Roasted Strawberry and Buttermilk Milkshakes

I first started roasting strawberries with a little balsamic vinegar after reading about the method from Heidi Swanson of 101 Cookbooks, and I haven’t done it any other way since. The vinegar draws out the dark sweetness of the berries and the honey balances it beautifully. It’s a good idea to select strawberries that are roughly the same size — this way they will roast evenly. If your berries are quite large, feel free to quarter them.


For the Roasted Berries:

8 ounces (1/2 pound) small to medium strawberries, hulled and halved
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 teaspoon balsamic vinegar

For the Milkshakes:

1 cup / ½ pint vanilla bean ice cream, plus more for a thicker shake
½ cup buttermilk
heaping 1/2 cup roasted berries (see above)


Roast the berries: Preheat the oven to 350°F. Line a rimmed baking sheet with parchment (you don’t want the juices to run off and muck up your oven).

In a medium mixing bowl, whisk together the olive oil, honey and vinegar. Add the halved strawberries and toss to combine.

Turn the berries out onto the baking sheet and roast until they’re soft with the juices just beginning to thicken –but not burn—about 25-40 minutes (really depends on the size of your berry halves). Scoop the roasted strawberries and juices onto a large plate to cool.

Prepare the milkshakes: Using a milkshake maker or a blender, combine all of the ingredients and blend until combined. If you like a thicker shake, this is a good time to add an additional scoop of ice cream. Serve in your favorite glasses. Enjoy immediately.

(Note: Remember this breakfast recipe using roasted strawberries? I think you’d like that, too)