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Photo by Joseph De Leo, Food Styling by Erika Joyce
  • Active Time

    15 minutes

  • Total Time

    18 minutes

When the farmers market’s finest berries meet foil and fire, it’s the beginning of a beautiful friendship. These ember-roasted strawberries are light on prep and heavy on flavor. Simply fold everything into a double-layer foil pouch, set it on the campfire coals (or on a grate directly above), rotate periodically, and wait, preferably while sipping ice-cold tepache. Serve the juicy roasted strawberries as is or over ice cream or slices of pound cake. Or drizzle the berries with heavy cream and dive in.

Went berry picking? Check out our full collection ofstrawberry recipes


Makes 1 quart

1 quart strawberries, hulled
1 Tbsp. balsamic vinegar
1 tsp. pure vanilla extract
2 Tbsp. brown sugar

Step 1

Build a campfire, or light a charcoal grill (use hardwood lump charcoal if using a grill). Let the wood or coals die down from glowing red to dusty and ashy, but still hot. You should be able to hold your hand about 6 inches from the coals for 5 to 10 seconds.

Step 2

Create a double-layered foil packet large enough to hold the strawberries. Toss the strawberries together with the balsamic vinegar, vanilla extract, and brown sugar to coat. Tightly wrap the strawberries in the packet, crimping the foil well to keep the juices from spilling.

Step 3

Place the foil packet directly on the embers, or a standing grill grate over the coals. Cook for about 15 minutes, turning the packet with a long set of tongs every 3-5 minutes. Check the strawberries after 15 minutes—they should be softened and swimming in syrup. Serve as is, or over ice cream, slices of pound cake, or drizzled with heavy cream.

Recipe excerpted with permission from The Campout Cookbook: Inspired Recipes for Cooking Around the Fire and Under the Stars © 2018 by Marnie Hanel and Jen Stevenson. Published by Artisan Books. Buy the full book from Amazon.

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