Learn How to Make Strawberry Compote in just a couple simple steps with 4 ingredients. Then enjoy the sweet sauce as a topping for sweet breakfasts, cakes, and ice cream!
Lately, we have been loving this strawberry compote on our oat milk pancakes and Belgian waffles. We love to make a megabite with some pancake or waffle and some strawberry compote. It creates a sweet flavor medley and is the perfect combination of fluffy pancake and syrupy chunky compote.
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What is Strawberry Compote?
Strawberry compote is a sweet sauce that is typically made by cooking strawberries with sugar until the strawberries break down. We add a little lemon juice and zest for a light and refreshing kick. It can be enjoyed on a wide variety of breakfasts and desserts.
About Strawberry Compote
- Taste - Strawberry compote is sweet, rich, and bright.
- Texture - The compote is syrupy with chunks of strawberries.
- Effort - This recipe is easy. All you need to do is wait for the ingredients to cook and stir occasionally.
- Time - It only takes 5 minutes to prep the strawberries and 10-15 minutes to cook.
Ingredients
- Strawberries - Frozen and fresh strawberries provide the signature sweet and tart flavor.
- Sugar - Sugar provides sweetness.
- Lemon juice and zest - Lemon juice and zest add brightness and balance the sweetness of the other ingredients.
See recipe card for quantities.
Substitutions and Variations
- Sugar - Use a different sugar depending on your preference, such as date sugar, coconut sugar, or a mix of brown sugar and granulated sugar.
- Orange - Use orange juice and orange zest instead of lemon for a sweeter flavor.
- Mixed berry compote - Use a mix of berries in addition to strawberries to make a mixed berry compote.
- Vanilla - Add a teaspoon of vanilla extract or vanilla bean paste for a warm vanilla flavor.
- Rhubarb - Add rhubarb cut into ½-1-inch pieces for a different texture and flavor.
Instructions
- Cook ingredients - Add strawberries, sugar, lemon zest, and lemon juice to a medium saucepan. Cook on low heat and stir occasionally until the strawberries soften and the liquid becomes syrupy, about 10-15 minutes.
- Cool - Remove from the heat and allow to cool. Then transfer to an airtight container or enjoy immediately on top of desserts, yogurt, ice cream, or breakfast dishes, like French toast, waffles, and pancakes.
Pro tip - Keep an eye on the compote to ensure it doesn't overcook. The compote should be cooked down but still have some strawberry chunks.
Storage
This simple strawberry compote can be refrigerated in an air-tight container for up to 2 weeks. You can also freeze this strawberry topping in a freezer safe container for up to 2 months. When you are ready to enjoy it, let it thaw to room temperature.
Top Tips
- Don't over stir or the strawberries will break down too quickly.
- If you feel the compote is reducing too quickly, turn down the heat and give it a good stir to release the fruit juices.
- If too much of the liquid has cooked off, you can add 1 to 2 teaspoons of water or lemon juice.
Recipes FAQs
Yes, strawberry compote will also be delicious if you add vanilla extract, cinnamon, or replace the lemon juice and zest with orange juice and zest.
No, compote is more syrupy and has bigger chunks of fruit than jam.
If your compote is too runny, you may need to cook it longer to evaporate excess liquid and make a thicker compote.
Yes, you can adjust the amount of sugar to your taste. You can also use alternative sweeteners like honey, date sugar, or coconut sugar.
Yes, all of the ingredients in our recipe are gluten-free and vegan (as long as you don't use honey as the sweetener).
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Did You Like This Recipe?
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📖 Recipe
How to Make Strawberry Compote
Equipment
Ingredients
- 1 lb fresh or frozen strawberries or about 2½ cups, stems removed and whole, sliced, quartered, or diced
- 3 tablespoon sugar or honey
- 2 teaspoon lemon zest optional
- 1 teaspoon lemon juice or 2-3 teaspoon if dry
Instructions
- Cook ingredients - Add strawberries, sugar, lemon zest, and lemon juice to a medium saucepan. Cook on low heat and stir occasionally until the strawberries soften and the liquid becomes syrupy, about 10-15 minutes.1 lb fresh or frozen strawberries, 3 tablespoon sugar or honey, 2 teaspoon lemon zest, 1 teaspoon lemon juice
- Cool - Remove from the heat and allow to cool. Transfer to an airtight container or enjoy immediately on top of desserts, yogurt, ice cream, or breakfast dishes, like French toast, waffles, and pancakes.
Video
Notes
- Keep an eye on the compote to ensure it doesn't overcook. The compote should be cooked down but still have some strawberry chunks.
- Don't over stir or the strawberries will break down too quickly.
- If the compote is reducing too quickly, turn down the heat and give it a good stir to release more fruit juices.
- If too much liquid cooks off, you can add 1 to 2 teaspoons of water or lemon juice.
- Refrigerate leftover strawberry compote in an air-tight container for up to 2 weeks. You can also freeze it in a freezer safe container for up to 2 months. When you are ready to enjoy it, let it thaw to room temperature.
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