This easy strawberry compote requires only three ingredients and minutes to prepare. Enjoy sweet fruit compote with breakfast or dessert. This delectable strawberry topping is gluten-free and dairy-free.
Homemade strawberry sauce is uncomplicated with this easy recipe. Strawberry compote is perfectly sweet and beautifully colored. The three-ingredient fruit topping requires minimal effort and no fancy equipment. Its rustic appeal pairs with almost any sweet breakfast item or classically flavored dessert, like this vanilla buttermilk pound cake.
The cooking process is quick and easy, with minimal prepping and cooking. Sweet strawberries simmer with sugar and a touch of lemon juice. The pieces of fruit soften as the sauce boils and then simmers, creating a delicious, fruity sauce.
This recipe is a great way to use up ripe berries during the strawberry season. The flavor and color of the summer berry shine in this sweet sauce. Enjoy it with all of your favorite breakfast or dessert items.
Easy Strawberry Compote Recipe
Compote is fruit cooked in sugar syrup or sugar water. Its name is French for “mixture.” This strawberry sauce recipe uses simple ingredients (only three), including fresh strawberries, sugar, and lemon juice. The fresh fruit pieces break down as the compote cooks, releasing their juices and creating a delicious topping.
- Fresh Strawberries (roughly chopped) - Use fresh or frozen strawberries to make the compote.
- Granulated Sugar - A small amount of sugar coats the sweet strawberries.
- Lemon Juice - Acidic, tart lemon juice adds a zing of flavor while helping the strawberries break down as they cook.
See the recipe card for the ingredient quantities.
STEP 1 (MIX) - Stir the strawberries, lemon juice, and sugar in a medium saucepan.
STEP 2 (COOK) - Place the saucepan with the strawberry mixture over medium heat and boil, stirring frequently. Reduce the heat to low and allow the mixture to simmer for about 10 to 15 minutes or until the mixture has reduced and thickened slightly.
- Strawberries - Blackberries, Blueberries, Raspberries
- Granulated Sugar - Light or Dark Brown Sugar, Maple Syrup
- Lemon Juice - Lime Juice, Orange Juice (fresh), Balsamic Vinegar
- Add-Ins - Lemon Zest, Orange Zest, or Lime Zest(1 tsp), Vanilla Extract (1 teaspoon added at the end of cooking)
Try my blackberry variation of this recipe.
Fruit Compote Uses
Compote is the perfect topping for breakfast and dessert, and its use is vast. The delicious strawberry sauce is a great addition to all of your favorite food items, from pancakes to ice cream. Enjoy the homemade strawberry compote cold or warm.
- Breakfast - Serve compote with various breakfast items, including oatmeal, waffles, pancakes, scones, and French toast. Swap the jam in PB and J overnight oats with the delectable fruit topping.
- Cake - Use this simple sauce as a cake filling or topping. It is particularly good with vanilla cake or angel food cake. Try it with your next batch of strawberry shortcakes.
- Cheesecake - Compote is a tasty cheesecake topping. Try it with my easy no-bake cheesecake and finish it with homemade Chantilly cream.
- Ice Cream - For a simple dessert, scoop a serving of warm or cool compote on top of ice cream.
Transfer the cooled compote to an airtight container or glass jar. Refrigerate it for up to one week.
Can you freeze strawberry compote? Transfer the cooled compote to a freezer-friendly airtight container. Freeze it for up to 3 months—thaw it completely in the refrigerator before eating.
Fruit Compote Recipes
- Stir the strawberry compote frequently as it cooks.
- Cool the compote completely before storing it in the refrigerator.
- Enjoy compote warm or cold.
- Use an immersion blender to puree the cooled sauce for a smoother compote.
Frequently Asked Questions
The fruit sauce thickens naturally after being boiled and then simmered. Stir in a cornstarch slurry for a thicker compote. Mix one teaspoon of cornstarch with one teaspoon of water. Stir the slurry into the strawberry sauce at the end of cooking.
The chunky fruit sauce has a looser consistency than fruit jam because it does not contain pectin. Pectin makes jam thicker and spreadable for items like toast. Without pectin, compote’s texture is better suited for toppings and fillings. Similarly, jam has a much longer shelf-life than a compote.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
- 16 oz strawberries fresh or frozen; roughly chopped
- 2 tablespoon granulated sugar
- 2 teaspoon lemon juice
- Stir the strawberries, lemon juice, and sugar in a medium saucepan.
- Place the saucepan with the strawberry mixture over medium heat and boil, stirring frequently. Reduce the heat to low and allow the mixture to simmer for about 10 to 15 minutes or until the mixture has reduced and thickened slightly.
- Serve warm, or allow to cool completely before transferring it to an airtight container. Refrigerate for up to 1 week.
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