Homemade Strawberry Compote (Topping)
Homemade strawberry compote is a delicious strawberry topping made in only 15 minutes! All you need is ripe strawberries, sugar, a squeeze of lemon, and water. 15 minutes later, you have the perfect topping!
Strawberry compote is a quick and easy chunky jam made in just a few minutes. Compote is so versatile that it tastes great as a breakfast topping on toast or waffles. Strawberry sauce also tastes great on desserts such as ice cream and cake.
You can easily find mixed berry, peach, or blackberry sauce in my refrigerator. It is an easy topping, and I enjoy it with toast, on top of triple cherry slab pie, or as a sauce on top of strawberry cheesecake tacos or chia seed pudding!
What is Compote Made Of?
Strawberry compote is made with fruit, sugar, a squeeze of lemon, and a little water. Super simple, right? Mix in other fruits for a variety of flavors.
What Type of Strawberries Should I Use?
Fresh or frozen strawberries are best for this recipe. Frozen strawberries are easy because they are already hulled and ready to go. No defrosting is necessary!
I recommend if your strawberries are just past their peak, make them into compote. Cooking them into a quick jam is the perfect way to extend life and reduce food waste.
Ingredients
Homemade strawberry compote is made with only four simple ingredients.
- Strawberries – Fresh or frozen strawberries work with this recipe.
- Sugar – I recommend granulated white sugar.
- Fresh Lemon Juice – Always use fresh lemon juice.
Pairing Ideas
Strawberry sauce is perfect as a topping or a filling. Some of my favorite combinations include:
- Angel Food Cake
- Cake Filling
- Cheesecake
- Cream Cheese Dip
- French Toast
- Greek Yogurt
- Grilled Cheese
- Ice cream
- Nice cream
- Oatmeal
- Pancakes
- Plain Yogurt
- Pudding
- Rice Pudding
- Smoothies
- Strawberry Shortcake
- Swiss roll
- Sorbet
- Toast
- Waffles
Frequently Asked Questions
Coulis is a thin fruit puree, whereas compote is a chunky sauce. To make coulis instead, follow the steps through to cooling. Then, once the sauce is cooled, use a stick or traditional blender and puree the sauce into a smooth consistency.
Mix one tablespoon of water and one tablespoon of cornstarch in a separate glass/bowl until smooth. Once smooth, add to the sauce. Keep doing this in small increments until you have reached the desired thickness.
They are very similar; in fact, I would say close cousins. Compote is a simple fruit sauce with chunks of fruit in the sauce. Jam, on the other hand, is cooked into a spreadable form.
Compote does not can well, and I do not recommend it. As an alternative, I recommend freezing. To freeze, place the sauce in an airtight container or freezer bag and store it for up to three months.
Fruit preserve or stewed fruit.
How to Store and Reheat
- Refrigerator – Store in an airtight container for up to two weeks. I like to use a mason or other glass jar.
- Reheat – Place in a small saucepan and heat on low until warm.
- Frozen – Fully cool, then place in an airtight container or freezer storage bag for up to three months.
- Canned – I do not recommend canning.
Strawberry Compote
Equipment
- 1 Knife
- 1 cutting board
- 1 masher (optional)
Ingredients
- 1 pound (454g) strawberries
- ¼ cup (50g) sugar
- ½ tablespoon (7g) lemon juice
- 2 tablespoons (30ml) water
Instructions
- Step One – Strawberry Prep: If using fresh strawberries, remove the top and slice in half. Slice into quarters if the strawberry is large. Frozen strawberries do not need any preparation.
- Step Two – Combine Ingredients: Combine strawberries, sugar, lemon, and water in a medium saucepan.
- Step Three – Boil: Bring the mixture to a boil over medium-high heat, stirring occasionally. Fresh strawberries will boil for about 5 minutes/frozen for about 10 minutes. Once boiling, reduce the heat to medium and simmer.
- Step Four – Mash: Using a masher or fork, mash the berries to the desired consistency. Continue simmering until the mixture has condensed to about half the size. Stir often. This step typically takes between 5 – 10 minutes.
- Step Five – Cool: Remove from heat and taste test. If you prefer a sweeter compote, add more sweetener in 1-tablespoon increments. The compote will thicken as it cools; however, if you prefer a much thicker sauce, mix one tablespoon of water and one tablespoon of cornstarch in a separate glass/bowl until smooth. Once smooth, add to the sauce. Keep doing this in increments until you have reached the desired thickness. If you prefer a smooth sauce, use a stick or traditional blender until smooth.
Video
Notes
- Refrigerator – Store in an air-tight container for up to two weeks. Mason jars make great storage. I recommend using reusable lids with mason jars.
- Reheat – Microwave for 15 seconds or place in a pan and heat on low to medium until warm.
- Frozen – Fully cool, then place in an air-tight container or freezer storage bag for up to three months.
- Canned – I do not recommend canning.
