Sweet, Spicy and Surprising!
This fresh dessert topping is an easy make-ahead served warm or at room temperature over your favorite cheesecake, a store bought angel food cake as a time saver or over ice cream.
The berries are sweetened with a little pure Gold Birch Syrup, cascading a caramel flavor throughout and accenting the fruity tartness of the berries. This dish is perfect for winter berries that are not quite as sweet as we would like them to be in the cold winter months. And serving them warm can be regarded as an absolute comfort food!
Along with the unique flavor of birch syrup, there is also a sweet little surprise...hot cayenne pepper giving the berries a sweet spicy vibe. To serve just the berries with a little whipped cream is all that is required. For fancier fare, we recommend serving with an angel food cake, either store-bought or from a cake mix because it is fast and honestly just as good as an angel food cake from scratch without all the wasted egg yolks! The perfect topper is Birch Chocolate Toffee Sauce and a dollop of whipped cream.
Birch Spicy Roasted Strawberries
Preheat: 350 F
Prep Time: 10 min
Line a 9x13 baking dish with parchment paper.
4 cups of fresh or thawed frozen strawberries
3 Tbsp Gold Birch Syrup
1/4 tsp Cayenne Pepper
1/2 Orange or Lemon Peel Zest (optional)
Prepared and cooled Angel Food Cake
1/2 Cup Birch Chocolate Toffee Sauce
2 cups Prepared Whipped Cream
Core strawberries, wash and pat dry with a paper towel and place into a medium bowl. Mix cayenne pepper into the Gold Birch Syrup, then pour over strawberries and toss lightly with a spatula, gently to avoid crushing the berries. Add zest and combine.
Pour berries into the prepared baking dish. Bake for 15 min or to desired softness. Remove from oven. Cool slightly before serving berries and juice warm over angel food cake. Top with Birch Chocolate Toffee Sauce and whipped cream.