Easy to make and guaranteed to satisfy.






Skill level

Average: 3.5 (13 votes)


  • 500 g strawberries, washed, hulled and halved
  • 2 tbsp white sugar
  • 35 g (⅓ cup) flaked almonds
  • small handful mint leaves
  • vanilla ice–cream, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the oven to 250°C. Spread the strawberries on a baking paper–lined baking tray, sprinkle the sugar over the top and toss to coat. Roast for 15-20 minutes or until the strawberries have softened and lightly caramelised.
  2. Meanwhile, toast the flaked almond in a small frying pan over high heat for 2-3 minutes or until golden.
  3. To serve, place a few mint leaves in the bottom of each serving bowl. Place 2 generous scoops of ice-cream into each bowl and spoon the strawberries over the top. Scatter with the toasted almonds and garnish with mint leaves.



Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.