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Homemade strawberry compote is a delicious strawberry sauce made in only 15 minutes! Strawberry compote is an easy recipe and a perfect topping to enjoy on waffles, pancakes, vanilla ice cream, and so much more!
Fruit compote is a quick and easy chunky consistency made from simple ingredients. I prefer to make a compote from in-season fresh fruit. You could easily find mixed berry, peach, or blackberry compote in my refrigerator.
However, when it is strawberry season, you will be sure to find a jar of my favorite compote, strawberry!
Compote is an easy recipe made with only four simple ingredients; fruit, sugar, lemon juice, and lemon zest. A little bit of water too, but is that an ingredient?
Table of contents
What is Strawberry Compote Made Of?
Strawberry compote is made with fruit, sugar, a squeeze of lemon, and a little water. This is cooked on the stove and then slightly mashed to retain large chunks of fruit. Yep, that is all there is to it!
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 tend to use fresh strawberries when they are past their peak. It is a great way to extend the fruit instead of throwing it out.
Ingredients
Homemade strawberry compote is made with only four simple ingredients.
- Strawberries - 1 lb. (454g) - Fresh or frozen strawberries work with this recipe.
- Sugar - ¼ cup (50g) - I use regular white sugar. Below is a list of different sugars that you can use. This recipe is highly flexible.
- Fresh Lemon Juice - ½ tablespoon lemon (7g) - Always use fresh lemon juice. The bottled lemon is not the same.
- Lemon Zest - ½ teaspoon (1g)
- Water - 2 tablespoons (30ml)
Instructions
Time needed: 15 minutes.
How to Make Strawberry Compote/Strawberry Sauce
- Fruit 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.
- Cook
Combine strawberries, sugar, lemon, lemon zest, and water in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Fresh strawberries will boil for about 5 minutes/frozen in about 10 minutes.
Once boiling, reduce the heat to medium and simmer. Using a masher or fork, mash the berries to the desired consistency.
Continue simmering until the compote has condensed to about half the size. Stir often. This step typically takes between 5 - 10 minutes. - 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.
Picture Steps
What To Enjoy With This Recipe
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
Variations
Strawberry Coulis - Follows the same steps as compote. However, instead of mashing, allow the sauce to cool. Then use a stick blender instead to puree into a smooth sauce.
Sugars: One of the great things about this recipe is that just about any sweetener or sugar can be used. The sugar I use depends on what I have in my house or my mood. For example, I like the warm cozy feeling that maple syrup or dark brown sugar adds in the winter. However, in the summer, I like the sweetness of white sugar.
Here are a few sweetener variations I recommend:
- Apple Juice
- Blue Agave (vegan)
- Brown Sugar
- Honey
- Maple Syrup (vegan)
- Orange Juice
- Raw Sugar
- White Sugar
Flavors: Adding additional flavors for complexity can take this recipe to the next level. Some suggestions include:
- Balsamic Vinegar
- Bourbon
- Chipotle Peppers
- Fresh Ginger
- Habanero
- Jalapeno
- Mint
- Sparkling Wine
- Whiskey
- Vanilla Bean
Fresh Fruit Combinations: Compote is an excellent way to extend the life of fresh fruit. Here are some of my favorite combinations:
- Apple
- Blackberry
- Blueberry
- Mango
- Raspberry
- Rhubarb
Frequently Asked Questions
Yes, as it cools, it will thicken. If it is too thick, add a splash of orange or apple juice.
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, compote does freeze well—place in an airtight container or freezer bag and store 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.
Try One of My Other Easy Recipes
Strawberry Compote
Equipment
- 1 Knife
Ingredients
- 1 pound (454g) strawberries
- ¼ cup (50g) sugar
- ½ tablespoon (7g) lemon juice
- ½ teaspoon (1g) lemon zest
- 2 tablespoons (30ml) water
Instructions
- Fruit Prep: If using fresh strawberries, remove the top and slice in half. Slice into quarters if the strawberry is very large. Frozen strawberries do not need any preparation.
- Cook: Combine strawberries, sugar, lemon, lemon zest, and water in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Fresh strawberries will boil in about 5 minutes/frozen in about 10 minutes. Once boiling, reduce the heat to medium and simmer. Using a masher or fork, mash the berries to the desired consistency. Continue simmering until the compote has condensed to about half the size. Stir often. This step typically takes between 5 - 10 minutes.1 pound (454g) strawberries, ¼ cup (50g) sugar, ½ tablespoon (7g) lemon juice, ½ teaspoon (1g) lemon zest, 2 tablespoons (30ml) water
- 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. If you do not have any, you can get there here.
- 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.
- The equipment section may contain affiliate links to products used in this recipe.
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