Strawberries and Cheese

An elegant and delicious presentation of fruit with cheese for Diabetic, Nut Free and Vegetarian Diets.

Lightly baking strawberries and camembert (or other soft cheese) is both unusual and a good use for those few remaining berries. I have been making this for many years, having acquired the recipe from I am not sure who or where, though it does have Australian origins for me at least (little is re-invented).
Bread is a casing for the melting cheese. Select a roll or round loaf slightly larger than your cheese.
The quantity of strawberries and cooking time below refer to a small cheese in a bread roll; increase accordingly for a larger cheese, keeping the cooking temperature lower.
This dish would be suitable for both low calorie and low fat diets if eaten in small quantities as the major part of the meal.

Diets for which Strawberries and Cheese are suitable:

Diabetic, Fodmap, Gluten Free, Nut Free, and Vegetarian.


Preparation: 5 mins | Cooking: 20-30 mins | Serves: variable

1 camembert*
1 large bread roll, small round loaf or pastry case (Fodmap and Gluten Free see notes)**
1/2 cup strawberries


PREHEAT the oven to 130 C/350 F/Gas 2.
SLICE the top off the bread and scoop out the soft inside.
FILL the hollowed-out bread with cheese. (If the cheese sits high above the edge of the bread slice the top of the cheese – you want the surface almost flat to place strawberries on top.)
WRAP the bread and cheese in foil and bake for 15-20 mins. (The cheese will have softened, but should not be liquid.)
Remove the strawberries tops.
TOP with strawberries, replace the foil and bake for a further 10 mins. (The strawberries will be warmed but will retain a fresh look.)
COOL for 10-15 mins before serving. (If you serve immediately the cheese will run over the plate.)


– Light lunch with a green salad or dessert.


* Cheese, select any soft variety in a round shape, slightly smaller than your bread.
** Fodmap and Gluten Free diets select Gluten Free bread of pastry.

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