Strawberry Compote

Strawberry season is finally here, and there’s no better way to celebrate than with a homemade strawberry compote. Right after we go berry picking or visit the farmer’s market I get to the kitchen to make a big batch of this delicious strawberry sauce that can be used in a variety of ways. Whether you want to top your french toast, pancakes, drizzle it over cake, or add it to your morning yogurt or oatmeal, this easy strawberry compote recipe is a must-try. 

Compote vs. Jam:

Jam, jelly, preserves, compote, coulis, I can’t keep them all straight to be honest! Most fruit jams use fruit pectin as a thickening agent, and compote does not. Compote tends to have more whole fruit pieces than jams as well. Instead of fruit pectin I use a little cornstarch or tapioca flour to thicken this recipe. The end texture feels similar to jam but you can adjust the thickness and sweetness to your liking.  Many people can their jam and while this is less common with compote you certainly could can this! Instead I like to freeze it, making it last all summer long!

Ingredients for Strawberry Compote:

To make this delicious strawberry sauce, you will need the following simple ingredients:

  • Fresh strawberries washed and hulled
  • Granulated sugar
  • Lemon juice
  • Cornstarch

How to make Strawberry Compote:

  1. In a medium saucepan combine the fresh strawberries, sugar, and lemon juice. Stir gently with a wooden spoon to combine the ingredients. Allow the berries to macerate a bit and get juicy. 
  2. Cook the strawberries on medium heat, stirring occasionally, until they become soft and tender. This process usually takes about 8-10 minutes.
  3. Once the strawberries have softened, use a potato masher or the back of a wooden spoon to mash them into smaller pieces.
  4. In a separate bowl, prepare a cornstarch slurry by mixing the cornstarch and water until smooth. Add the slurry to the saucepan and stir well.
  5. Continue cooking the compote on medium-low heat for an additional 2-3 minutes, or until the sauce thickens slightly. Remove from heat and let it cool to room temperature.
  6. Once the compote has cooled, transfer it to an airtight container or a glass jar for storage. It can be refrigerated for up to a week, or you can also store the strawberry compote in the freezer for up to 3 months.

Different Ways to Enjoy Strawberry Compote:

  1. Strawberry Topping: This compote is the perfect topping for your favorite breakfast foods such as french toast, pancakes, or waffles.  I also spread it on toast, biscuits or scones. 
  2. Use the compote as a delicious topping for desserts like strawberry shortcakes, angel food cake, or a bowl of vanilla ice cream. The burst of fresh fruit flavor will make these desserts more summery and sweet.
  3. Mixed Berry Compote: Experiment with different fruit combinations by adding blueberries, raspberries, or other fresh berries to the compote. Mixed berry compote can be used as a topping for your favorite sweet breakfasts, yogurt, ice cream, or as a filling for crepes.
  4. Chia Pudding: Layer the compote with chia pudding and top with a dollop of Greek yogurt for a nutritious and satisfying snack or breakfast. 
  5. Versatile Spread: Transform the compote into a fruit spread by adding a little balsamic vinegar. Spread it on toast or use it as a filling for pastries and sandwiches for a unique twist.

A note on sweetness:

I don’t like my strawberry jams, preserves or compotes to be too sweet. If you feel the same way, start with the lower end of the recommended sugar amount and taste and add more as needed.

Other Strawberry Recipes found in this post: Baking with Strawberries

Want to know how long this compote will last? Find out HERE.

Strawberry Compote

Strawberry Compote

Yield: about 3 cups

Strawberry Compote is similar to jam, but made quickly with delicious pieces of fresh berries.

Ingredients

  • 4 cups fresh strawberries, washed, hulled and cut into quarters
  • 1-2 cups sugar (see note below)
  • Juice and zest of 1 lemon
  • 2 tablespoons of cornstarch

Instructions

  1. In a medium saucepan combine the fresh strawberries, granulated sugar, and lemon juice. Stir gently with a wooden spoon to combine the ingredients.
  2. Cook the strawberries on medium heat, stirring occasionally, until they release their juices and become soft and tender, for 8-10 minutes.
  3. Once the strawberries have softened, use a potato masher or the back of a wooden spoon to mash them into smaller pieces.
  4. In a small bowl, prepare the cornstarch slurry by mixing the cornstarch and 4 tablespoons of water until smooth. Add the slurry to the saucepan and stir well.
  5. Continue cooking the compote on medium-low heat for an additional 2-3 minutes, or until the sauce thickens slightly. Remove from heat and let it cool to room temperature.
  6. Once the compote has cooled, transfer it to glass jars for storage. It can be refrigerated for up to 2 weeks or frozen for up to 2 months. (Leave 2 cm. or so of room at the top of the jar if freezing.)

Notes

Start will the lesser amount of sugar and add more as needed to suit your tastes. The more sugar you add the longer you may need to simmer the compote in order for it to thicken.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

2 Comments

  1. I love it! The brightness of the lemon gives it more depth! Thank you for helping me out! I’m using it to make strawberry cream soda cupcakes!

  2. Agreed! The lemon is a great addition. I made this with strawberries from my garden so i used a fraction of the sugar and it turned out lovely.

Leave a Reply

Your email address will not be published. Required fields are marked *