Happy Thursday y’all!
So, I don’t know about any of you, but I am am OBSESSED with strawberries, especially this time of year when they are in season and deliciously sweet. When I lived in California, my favorite thing to do was to visit the road-side strawberry fields and buy some freshly picked strawberries. The flavor was just so satisfying, plus, who doesn’t love red strawberry juice sticking all over your hands and face? 
You know what’s even more satisfying? Roasting strawberries. I have been doing this FOREVER but will admit hadn’t roasted a strawberry in a year! I know, I can’t believe it either. Well, yesterday, that roasting strawberries hiatus was over! 
These big, juicy, strawberries were eyeing me at the store so it would have been a sin to just leave them there! 

So, I took them home and roasted them.

Just look at those juices! Sweet symphony!
Now, I could have just eaten them right off the pan, but the madness of course does not stop there.
No, I put those suckers into my cornbread batter.
Didn’t see that one coming did you?
Oh, and the madness continues when I decided it would be even better to throw some leftover roasted strawberries into
 some butter…with some brown sugar.

That’s when things got crazy.

Oh my bee-jeeze-us!

Hand shot!
For the butter, I have no words…just creamy, sweet, strawberry goodness.

Oh, and as for the cornbread…
 a little piece of heaven on earth.

Don’t be surprised if I start a roasted fruit company in the near future.
Roasted Strawberry Cornbread with Roasted Strawberry and Brown Sugar Butter (GF):
For the roasted strawberries:
16 oz. container of fresh strawberries, hulled and sliced in half lengthwise
1 T. melted coconut oil
2 T. honey
pinch of salt
For the cornbread:
1 c. stone ground cornmeal
1 c. almond flour
1 T. baking powder
1 t. salt
1/2 c. honey
1 c. light coconut milk
1/4 c. melted coconut oil
2 eggs
For the butter:
1 stick of unsalted butter, at room temperature
2 T. light brown sugar
about 1/4 c. of the leftover roasted strawberries
1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Lay the strawberries on the baking sheet.
3. Whisk together the coconut oil, honey, and salt, and pour over the strawberries and toss until evenly coated.
4. Bake for 30 minutes.
5. Meanwhile, make the cornbread batter.
6. In a large mixing bowl, sift together the cornmeal, almond flour, baking powder, and salt.
7. Mix in the honey, coconut milk, coconut oil, and eggs, until a smooth batter forms.
8. Grease an 8-in. square cake pan with coconut oil.
9. Once the strawberries are finished roasting, fold 1/2 to 3/4 cups of the strawberries into the batter, saving a little bit of the roasted strawberries for the butter. Lower the temperature on the oven to 350 degrees F. 
10. Pour the batter into the cake pan and bake for 20-25 minutes or until slightly golden and a toothpick inserted into the center of the bread comes out clean.
11. To make the butter, put all the ingredients in a small bowl and mix well until smooth.
12. Once the cornbread is finished baking, let cool for 15 minutes in the pan before removing.
13. Slice and serve with butter.
Makes 12 squares and about 1 c. butter.


  1. I am imagining taking delight in this with a tall glass of sweet tea!!!

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