This easy strawberry compote can be made with fresh or frozen strawberries and takes 20 minutes from start to finish.
Strawberry compote is a simple yet delicious way to enjoy strawberries, especially when they're in season.
The cooking process softens the fruit and creates a thick, syrupy sauce that's perfect for topping desserts or spreading on toast.
Unlike jam, compote has a chunkier texture with visible pieces of fruit. It's easy to make at home and can be stored in the fridge for a few days.
Many people enjoy strawberry compote with pancakes, waffles, or yogurt for a sweet breakfast or snack. It's a versatile treat that adds a burst of fruity flavor to many dishes.
For more strawberry desserts, check out my fraisier cake, strawberry swirl cheesecake, vanilla cake with strawberry filling, strawberry tiramisu, and strawberry cheesecake cookies.
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Why this recipe works
- Flavor- this compote has a fresh strawberry flavor, and is made with orange zest or lemon zest that adds a delicious aroma.
- Ease- this recipe is super easy to make, all you have to do is cut the strawberries in half and add all the ingredients to the saucepan and cook them for about 20 minutes.
- Time- if you are short in time, and need a quick recipe to make, this one is perfect for you! This whole recipe takes 20 minutes to make from start to finish.
- Simple- this compote recipe uses super simple ingredients that you can find in any grocery store and is perfect if strawberries are in season.
- Versatile- you can make this recipe with any berry that you have available and add your favorite flavors to it like cinnamon, citrus zest, etc.
What is a compote?
Compote is a dessert, or fruit spread originating from medieval Europe, made with pieces of fresh or frozen fruit combined with sugar syrup.
There are a lot of add-in flavors for compote like lemon zest, orange peel, cinnamon sticks, spices, grated coconut, canned fruit, etc.
For this strawberry compote, I added orange zest and fresh lemon juice for a delicious balance of flavors and aromas.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Strawberries- I used fresh strawberries for the sauce, but you can use frozen strawberries as well! If you are using frozen strawberries, there is no need to defrost them. You will have to cook the mixture for longer.
Lemon juice- I used lemon from a fresh lemon. This balances the sweetness of the sauce.
Sugar- I used granulated sugar for the sauce, but you can use caster sugar as well.
Orange zest- the orange zest adds an aroma and a light flavor to this sauce. You can use lemon zest instead of you'd like.
Cornstarch- to thicken the filling. The best way to add cornstarch to the filling is to mix a little bit of water with the cornstarch (making a cornstarch slurry), and then add it to the mixture.
Instructions
Cut the strawberries in half and place them in a saucepan. Add the sugar, orange zest, and lemon juice, and mix constantly over medium-high heat.
Decrease the heat to medium-low and simmer for 15 minutes mixing occasionally.
To thicken up the compote, mix the cornstarch in a small bowl with a little bit of water and pour it into the strawberry mixture mixing constantly. Simmer for another 2-3 minutes.
Let it cool for about 10 minutes, and serve it over ice cream, pancakes, crepes, or waffles, or let it cool completely and serve it over a cold dessert like cheesecakes.
Expert Tips
- Cut the strawberries into thick or small pieces. If you like larger pieces of strawberries in your sauce, keep the strawberry chunks larger.
- Keep in mind that the sauce thickens as it chills, if it looks too runny, you may need to let it cool before adding more cornstarch to make it thicker.
- Select fresh, ripe strawberries for the best flavor and texture. Avoid using overripe or underripe berries, as they can affect the overall quality of your compote.
- Thoroughly rinse the strawberries under cool water to remove any dirt or debris. Carefully remove the green tops and any white parts near the stem to ensure a smooth, flavorful compote.
- For a smooth sauce, don't blend the strawberries before cooking them. It will make the mixture runny. Simply cook it as written in the instructions and then blend the finished sauce.
- If you are looking for a chunky consistency, cut your strawberries in half. If you are looking for a smoother texture, cut the strawberries into smaller pieces and they will break while cooking.
- Taste the strawberries before making the sauce. If they are sourer and less sweet, add more sugar. If they are very sweet, use less sugar.
- Simmer the strawberries over low heat to allow them to release their natural juices and soften gradually. This gentle cooking method helps preserve the fruit's shape and prevents scorching.
- Allow the compote to cool completely before storing or serving. This cooling period allows the flavors to meld and the texture to set, resulting in a more delicious final product.
Faq's
A compote is a sauce made with sugar syrup and fresh or frozen fruit. It is cooked in a saucepan for 15 minutes over medium-low heat until it's cooked but not overcooked.
Yes! If you are using frozen strawberries, there is no need to defrost them. You will have to cook the mixture for longer.
Jam cooks longer than a compote resulting in a thicker consistency. A fruit compote takes less time to cook and has a chunkier and fruity texture and feel. A compote is perfect if you don't have a lot of time to cook the fruit.
The best way to thicken a compote is by making a cornstarch slurry. Into a small mixing bowl, add 2 teaspoon of cornstarch and 2 tablespoon of water. Mix well and immediately add it to the compote.
Storing
Store this homemade compote in the fridge in an airtight container or mason jar for up to 5 days.
Freezing
To freeze this compote, make it according to the instructions and let it cool completely to room temperature, then transfer the compote to a freezer-friendly container and freeze for up to 2 months.
To thaw, place the container in the fridge overnight or remove the container from the freezer and place it at room temperature for a few hours or until it's thawed.
If your compote is watery from thawing it, place it in a saucepan and cook it over medium heat until the water evaporates.
Reheating
Reheat the sauce over the stovetop on medium-low heat until its warm. Or reheat it in the microwave for about a minute.
Substitutions
Sugar- you can replace the sugar with stevia or natural sweetener for your preference.
Variations
Cornstarch- feel free to add more cornstarch for a thick strawberry compote.
Fruit- spice up this recipe and add your favorite berries to the mixture. This will give this sauce a new flavor!
Food coloring- I didn't use food coloring for this sauce, but you can add a few drops of red food coloring if desired!
Spices- instead of using citrus, you can add vanilla extract or vanilla bean extract, and add a pinch of cinnamon and nutmeg for a warmer compote.
Serving suggestions
Pancake or waffle topping- drizzle warm strawberry compote over a stack of fluffy pancakes or crispy waffles for a delightful breakfast treat.
Yogurt parfait- layer strawberry compote with Greek yogurt and granola for a nutritious and tasty breakfast or snack.
Ice cream sundae- use the compote as a fruity alternative to chocolate sauce, spooning it generously over vanilla ice cream.
Cheesecake topping- elevate a cheesecake or mini cheesecakes with this compote by adding a layer of strawberry compote on top or serving it on the side.
Toast spread- spread this compote on toast or English muffins for a quick and easy breakfast or snack.
Oatmeal mix-in- stir a spoonful of compote into your morning oatmeal for a burst of fruity flavor and natural sweetness.
Cake filling- use strawberry compote as a filling between cake layers for added moisture and flavor.
Cocktail ingredient- incorporate the compote into cocktails like strawberry margaritas or mojitos for a fresh twist.
Baked brie topping- spoon warm compote over a wheel of baked brie for an elegant appetizer.
Pavlova topping- crown a crisp meringue pavlova with a generous dollop of this compote and fresh whipped cream.
Filling for french crepes- I love filling crepes with this compote and whipped cream.
Equipment
- Whisk Set (pack of 3) to whisk the ingredients together.
- Saucepan.
- Sharp knife to cut the strawberries.
- Mason jars to store.
- Rubber spatula
- Wooden spoon
More strawberry recipes
Mini strawberry cheesecakes- These mini strawberry cheesecakes are made with a graham cracker crust, topped with an easy and creamy cheesecake filling, and topped with homemade strawberry topping.
Strawberry crumble- This strawberry crumble is made with lots of fresh strawberries, and topped with a crispy and buttery oat crumble which is topped with vanilla ice cream for a perfect dessert.
Strawberry turnovers- Strawberry turnovers are very easy to make, they are made with a flakey and buttery puff pastry dough and filled with homemade strawberry filling, topped with a simple glaze, and served with vanilla ice cream.
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If you liked this recipe
📖 Recipe
Easy Strawberry Compote (20 Minutes)
Ingredients
- 1 lbs Strawberries
- 1 tablespoon Lemon juice
- 1 teaspoon Orange zest
- ⅓ cup Granulated sugar
- 2 teaspoon Cornstarch
- 2 tablespoon Water
Instructions
- Cut the strawberries in half and place them in a saucepan. Add the sugar, orange zest, and lemon juice, and mix constantly over medium-high heat.
- Decrease the heat to medium-low and simmer for 15 minutes mixing occasionally.
- To thicken up the compote, mix the cornstarch in a small bowl with a little bit of water and pour it into the strawberry mixture mixing constantly. Simmer for another 2-3 minutes.
- Let it cool for about 10 minutes, and serve it over ice cream, pancakes, crepes, or waffles, or let it cool completely and serve it over a cold dessert like cheesecakes.
Notes
- Cut the strawberries into thick or small pieces. If you like larger pieces of strawberries in your sauce, keep the strawberry chunks larger.
- Keep in mind that the sauce thickens as it chills, if it looks too runny, you may need to let it cool before adding more cornstarch to make it thicker.
- Select fresh, ripe strawberries for the best flavor and texture. Avoid using overripe or underripe berries, as they can affect the overall quality of your compote.
- Thoroughly rinse the strawberries under cool water to remove any dirt or debris. Carefully remove the green tops and any white parts near the stem to ensure a smooth, flavorful compote.
- For a smooth sauce, don't blend the strawberries before cooking them. It will make the mixture runny. Simply cook it as written in the instructions and then blend the finished sauce.
- If you are looking for a chunky consistency, cut your strawberries in half. If you are looking for a smoother texture, cut the strawberries into smaller pieces and they will break while cooking.
- Taste the strawberries before making the sauce. If they are sourer and less sweet, add more sugar. If they are very sweet, use less sugar.
- Simmer the strawberries over low heat to allow them to release their natural juices and soften gradually. This gentle cooking method helps preserve the fruit's shape and prevents scorching.
- Allow the compote to cool completely before storing or serving. This cooling period allows the flavors to meld and the texture to set, resulting in a more delicious final product.
Flora Thr says
Thank you.