Sweet, tart, and bursting with berry goodness, this slightly chunky Strawberry Compote is the simple recipe you need. Fresh strawberries are flavored with lemon juice, sugar and vanilla extract make a sweet topping for cakes, pancakes or ice cream.
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⭐ Why You’ll Love This Recipe
I’m not sure if you know this about me, but fruit-based condiments are my JAM. I have tons of recipes for purées, curds, strawberry jams, raspberry sauces, berry simple syrups, and compotes on the blog already, and you can definitely expect more out of me in the future. After all, who doesn’t love the pure, colorful, flavorful goodness of fruit?!?
Aside from being my newest addition to the berry lovers’ arsenal, this gorgeous ruby easy strawberry compote recipe is also:
- Quick & Easy - You only need 1 pan and about 10 minutes of active time to make it.
- Made With Only a few Ingredients - A short ingredient list makes things simple, but also lets the star ingredient shine through magnificently.
- Super Versatile - Whether you use this strawberry compote for delicious topping on an angel food cake, cake, ice cream, pavlovas, oatmeal, yogurt, breakfast parfaits, or pancakes, one thing remains the same: you’re going to love it.
- Allergen-Friendly - Unless strawberries are the allergy, this naturally gluten-free, nut-free, dairy-free, egg-free, vegan, and soy-free recipe is perfectly safe for sharing - the perfect simple strawberry sauce for your favorite desserts.
- Budget-Friendly - Store-bought fruit preserves are often very expensive ($3+ for a tiny jar) and filled with strange preservatives and artificial ingredients. This simple homemade recipe will yield you a nice big jar of entirely natural fruity goodness, so your body and your budget will both be happy.
🍴Ingredients
As promised, you only need a few simple ingredients from the grocery store to make this easy recipe for delicious strawberry compote:
- Strawberries - Either fresh or frozen berries will work beautifully here. You are also welcome to swap in the berry variety of your choice (e.g. blueberries, blackberries, black ripe strawberries, boysenberries) or use a mix. Have extra strawberries on hand? Make strawberry simple syrup, strawberry puree, strawberry martinis or strawberry margaritas!
- Granulated Sugar - Plain white sugar has a neutral flavor, which allows the full flavor of the strawberries to shine through. Feel free to swap in organic cane sugar if you prefer.
- Lemon Juice - Using the juice of about ½ of a fresh lemon will add extra brightness to the taste of your compote, plus it’ll help to preserve the gorgeous red color. You’re also welcome to use lime juice if you prefer a slightly more tropical flavor profile.
- Water - If you want to cut down on the added sugar, feel free to swap in fruit juice (e.g. cherry or grape) instead.
See recipe card below for a full list of ingredients and measurements.
⏲️ Substitutions & Variations
As much as I love the pure, bright simplicity of this easy fruit compote, you can easily put your own stamp on it. Here are a few ideas to get your creative juices flowing:
- Swap in different ripe berries, or use a mixture of your favorite pieces of fruit - the perfect way to make your idea compote!
- Add other fruits like chopped peaches or pineapples. You could also add orange juice or lemon extract for an extra kick! Mix and match to your heart’s content.
- Add aromatics like a vanilla pod, cinnamon sticks, vanilla extract or a cinnamon stick to give it extra flavor.
- Smooth Sauce - Strain out the strawberry seeds is a great way to have a smooth, thick strawberry sauce and seedless, smoother compote.
📖 Step by Step Instructions
This tasty compote recipe comes together in a few easy steps. Here’s how:
Step 1: Combine strawberries in a medium saucepan with granulated sugar and water over medium heat, while pressing gently to break them down with a spatula.
Step 2: Simmer. Bring the strawberry mixture to a boil on the stove on medium-high heat, stirring constantly. Reduce the heat to low and continue to cook for about 15 minutes. Ingredients in a saucepanHeating ingredients on the stove
Step 3: Test the Reduction. Chill a small plate in the freezer for about 15 minutes, then place a spoonful of warm compote on the plate. If your compote has reduced to your liking on the cold plate you’re finished cooking! If not, you’ll need to continue cooking a bit longer.
Step 4: Add Lemon & Store. Remove from the heat, stir in fresh lemon juice, and allow the chunky sauce to cool. Store in an airtight container and use as you please!
👩🏻🍳 Expert Tips
- Don’t overcook the berries. Heat can help berries break down, releasing all their tasty juices. That said, overcooking can lead to the fresh strawberries breaking down entirely (like they would in a purée), which would prohibit the slight chunkiness we’re after and degrade the flavor of the fruit.
- Wait to add the lemon juice. For the best result, you want all the active compounds to remain intact to keep your compote looking nice and vibrant.
- Don’t bother defrosting. If you’re making a frozen berry compote, save yourself some time by dumping the frozen strawberries directly into your saucepan.
🍽️ Serving Suggestions
Once made, this delectably fruit-forward berry compote can be used in dozens of different ways. Here are some of my favorite ways to use this perfect sauce:
- Using strawberry compote for cheesecake or cake garnish is as simple as swirling a bit on the dessert plate underneath, or spooning it over the top of your favorites as a strawberry topping.
- Try drizzling some as a topping on top of ice cream like chocolate or passion fruit ice cream.
- Swirl it into a “fool” or layer it into a “mess” using sweetened whipped cream and meringues. You can also use it as a topping on pavlovas (large-format meringues), preferably with chantilly cream and extra fresh berries.
- Add some to your morning smoothies or chia pudding for extra sweet-tart pizazz.
- Drizzle some on your oatmeal, porridge, pancakes, french toast, waffles, or other sweet breakfast favorites with a touch of peanut butter, maple syrup or lemon zest as a perfect topping.
- Use it on cheese plates or add it to grilled cheese sandwiches. (Fresh sourdough + brie + cream cheese + strawberry compote + dark chocolate = insanely delicious sandwich)
💭 Recipe FAQs
It depends on how much sugar you add and how powerful your stove is. Mine was the perfect consistency after about 15 minutes of simmering.
In our house, not long at all! All jokes aside, it should keep well for up to 2 weeks in the fridge or up to 6 months in the freezer. Then use for cake filling, vanilla ice cream, lemon pound cake or chocolate cake!
Yes, and no. If you overcook this strawberry-flavored compote, the berries will break down more significantly, leaving you with more of a purée consistency than a chunky compote.
“Healthy” is a pretty loaded term, and I’m not a dietician. That said, this compote is made with just fruit and a little bit of sugar, so I’d classify it as wholesome if not “healthy.”
Once made, store the simple strawberry compote in a clean, airtight container (like a mason jar, glass jar). It should keep for up to 2 weeks in the refrigerator or up to 6 months in the freezer.
More Syrups, Sauces and Essentials Recipes
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How to Make Strawberry Compote
Equipment
- Mesh Sieve or Chinoise optional
Ingredients
- 12 oz. Strawberries, frozen or fresh
- 3 Tablespoons Granulated Sugar
- 2 Tablespoons Water
- 1 Tablespoon Lemon Juice, about ½ a lemon
- 2 teaspoons Vanilla Extract, optional
Instructions
- Place the frozen or fresh strawberries in a saucepan with granulated sugar and water. On medium heat, start cooking the strawberries while pressing gently to break them down with a spatula.12 oz. Strawberries, 3 Tablespoons Granulated Sugar, 2 Tablespoons Water
- Bring the strawberries to a boil on the stove on medium high heat, stirring constantly until the strawberries have started to fully break down and the juices have started to reduce. Reduce the heat to low and continue reducing for about 15 minutes.
- You can also test whether your compote is the texture of your liking by using a cold plate! To do this, add a small plate to the freezer and place a spoonful of compote on the plate. If your compote has reduced to your liking on the cold plate you’re finished cooking! If not, you’ll need to continue cooking a bit longer.
- Remove from the heat, stir in lemon juice and vanilla extract and allow the compote to cool. Store in an airtight container and use as you please!1 Tablespoon Lemon Juice, 2 teaspoons Vanilla Extract
Notes
- Don’t overcook the berries. Heat can help berries break down, releasing all their tasty juices. That said, overcooking can lead to the strawberries breaking down entirely (like they would in a purée), which would prohibit the slight chunkiness we’re after.
- Wait to add the lemon juice. You want all the active compounds to remain intact to keep your compote looking nice and vibrant.
- Don’t bother defrosting. If you’re making a frozen berry compote, save yourself some time by dumping the frozen strawberries directly into your saucepan.
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