Homemade Strawberry Compote: Your Go-To 3-Ingredient Recipe for Easy Desserts & Breakfasts
Discover the delightful simplicity of this homemade Strawberry Compote recipe, a culinary gem that transforms fresh or frozen strawberries into a luscious, versatile sauce in just about 20 minutes. With only three core ingredients, this quick and easy recipe is designed to impress without the fuss, offering a burst of sweet and tangy flavor perfect for elevating an array of dishes, from decadent cheesecakes and layer cakes to creamy ice cream and wholesome breakfast toppings.
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Why You’ll Adore This Easy Strawberry Compote
This simple strawberry compote recipe is incredibly versatile and quickly becomes a staple in any kitchen. It’s one of the most delightful ways to enjoy the vibrant taste of strawberries, whether they’re fresh from the market or straight from your freezer. Much like a smooth Strawberry Coulis, this chunky sauce is the perfect accompaniment for various desserts and breakfast treats.
It’s so irresistibly delicious, you might even find yourself enjoying it straight from the spoon as a light, fruity dessert on its own!
This recipe stands out for several reasons:
- Effortlessly Quick & Simple: You only need 3 ingredients (plus optional vanilla) and about 20 minutes from start to finish. It’s perfect for last-minute dessert enhancements or a spontaneous breakfast treat.
- Year-Round Enjoyment: Whether you have a bounty of fresh strawberries in summer or a bag of frozen ones in winter, this recipe works beautifully with both, ensuring you can savor homemade strawberry goodness any time of year.
- Naturally Delicious Flavor: By gently cooking the strawberries, this compote highlights their natural sweetness and tartness, creating a bright, authentic fruit flavor that’s hard to beat.
- Low Sugar & Customizable: This recipe is intentionally crafted to be relatively low in sugar, allowing the natural fruit flavor to shine. You can easily adjust the sweetness to your preference or even use natural sweetener substitutes, making it a healthier option.
- Excellent for Meal Prep: It stores wonderfully in the fridge for days and can be easily frozen for longer preservation, making it a fantastic component for future meals and desserts.
Craving more fruit compote recipes? Expand your repertoire with my other delicious fruit compotes: Mixed Berry Compote, Blueberry Compote, Raspberry Compote, Peach Compote, Cherry Compote, or Pear Compote!
Essential Ingredients for Strawberry Compote
Creating this delicious strawberry compote requires just a few basic ingredients, each playing a crucial role in developing its vibrant flavor and perfect texture. You’ll be amazed at the depth of flavor you can achieve with such a simple list!
Scroll down to the recipe card below for exact quantities.
Here’s what you’ll need to make this vibrant strawberry compote:
- Strawberries: The star of the show! You have the flexibility to use either fresh or frozen strawberries. If opting for fresh berries, a small amount of water (1-2 tablespoons) might be beneficial to kickstart the cooking process and prevent scorching. When selecting fresh fruit, look for ripe strawberries as they naturally contain more pectin, which is essential for helping the compote thicken naturally.
- Sugar: Fine Caster Sugar or standard Fine White Granulated Sugar works best. This recipe is designed to be moderately sweet, but the natural sweetness of strawberries can vary. I highly recommend tasting the compote as it cooks and adjusting the sugar level to suit your palate and the tartness of your berries.
- Lemon Juice: Freshly squeezed lemon juice is crucial for two reasons: it perfectly balances the sweetness of the strawberries, adding a bright, zesty counterpoint, and its acidity aids in the natural thickening process and acts as a mild preservative. For a subtle flavor twist, you can experiment with fresh lime juice as a substitute.
- Vanilla Extract (optional): While not strictly necessary, a touch of Vanilla Extract beautifully complements the strawberries, adding a warm, aromatic depth that makes the compote even more irresistible.
Exciting Flavor Variations
While the classic strawberry compote is delicious on its own, don’t hesitate to get creative with these additions to customize your sauce:
- Warm Spices & Fresh Herbs: Elevate the flavor profile with a pinch of Ground Cinnamon or a hint of Ground Ginger. For a refreshing twist, try infusing the compote with fresh Mint or Basil leaves during the last few minutes of cooking.
- Additional Citrus Zing: For an extra aromatic boost, add some grated lemon zest, lime zest, or orange zest. If you prefer a sweeter and less tart finish, consider replacing the lemon juice with orange juice.
- Balsamic Vinegar: A few drops of good quality Balsamic Vinegar can deepen the flavor and add a complex, sophisticated note that pairs wonderfully with strawberries. This classic combination creates a truly gourmet experience.
- Mixed Berry Medley: To create a delicious Mixed Berry Compote, simply swap out some of the strawberries for other berries like raspberries, blackberries, or blueberries. Remember that you might need to adjust the sugar content if using tarter berries such as raspberries.
Ingredient Substitutions
Need to adapt the recipe based on what you have or dietary preferences? Here are some simple substitutions:
- Sugar Alternatives: For those looking to avoid refined sugar, you can substitute caster sugar with a liquid sweetener like Honey, Maple Syrup, or agave nectar. Keep in mind that liquid sweeteners add extra moisture, so you might need to simmer the compote for a slightly longer period to achieve the desired thickness. Unrefined sugars such as coconut sugar can also be used for a distinct, caramel-like flavor.
Step-by-Step Guide: How to Make Strawberry Compote
Making homemade strawberry compote is remarkably straightforward. Follow these simple steps for a perfect batch every time!
- Photo 1: Preparation is Key Begin by thoroughly washing your strawberries. Next, hull them (remove the green tops) and slice them in half. For an extra chunky compote, you can leave some berries whole or cut them into larger pieces. Place the prepared strawberries into a small saucepan. If using fresh strawberries, add a mere 1 to 2 tablespoons of water to prevent them from sticking and burning before they release their natural juices. For frozen strawberries, simply let them thaw slightly in the saucepan over low heat; they will naturally release plenty of liquid.
- Photo 2: Combine the Flavors Add the sugar and lemon juice to the saucepan with the strawberries. If you’re using vanilla extract, now is the time to add it as well. Stir all the ingredients gently to ensure they are well combined and the sugar starts to dissolve.
- Photo 3: Simmer to Perfection Place the saucepan over medium-low to medium heat. Bring the mixture to a gentle simmer, then reduce the heat to maintain a steady, low boil. Allow the compote to cook, stirring occasionally, until the strawberries have softened and the liquid has begun to thicken to your desired consistency. This process typically takes between 10 and 20 minutes, depending on the size of your strawberry pieces and their natural water content.
To achieve a very thick strawberry compote, similar to a jam but chunkier, continue to reduce the fruits for a longer period until most of the excess liquid has evaporated. Remember that the sauce will continue to thicken significantly as it cools, so don’t worry if it seems a little thinner than desired when you take it off the heat.
For a thinner yet still chunky strawberry topping, cook the strawberries until they are soft, then you can drain off any extra liquid if preferred. Alternatively, for a compote with more distinct fresh fruit pieces, reserve a portion of the fresh (uncooked) strawberries and stir them into the compote only during the last 5 minutes of cooking.
- Cool and Store: Once the compote has reached your preferred consistency, remove it from the stove and let it cool down slightly at room temperature. Transfer the warm compote into a clean glass jar or an airtight container. Place it in the fridge to allow it to finish cooling completely and set. This will also enhance its thickness and flavor.
Frequently Asked Questions About Strawberry Compote
Both fruit coulis and compotes typically start with similar ingredients: fruit, sugar, and lemon juice, which are then cooked down on the stove. The primary difference lies in their final texture and consistency. A compote is characterized by its thick, chunky texture, featuring recognizable pieces of fruit. A coulis, on the other hand, is puréed with a blender (either an immersion blender or a stand mixer) and then often strained through a fine-mesh sieve to achieve a perfectly smooth, thin sauce. Coulis is generally more liquid, while compote offers a more substantial, textured topping.
Yes, compote naturally thickens as it cooks due to the evaporation of water from the fruit, concentrating its flavors and texture. The lemon juice and strawberries themselves contain natural pectin, which further aids in this thickening process. The compote will also become noticeably thicker as it cools down and sets, though it will retain a relatively soft, spreadable consistency. If you desire an even thicker strawberry compote (ideal for a cake filling or pie base), you can whisk in about 1/2 tablespoon of cornstarch (mixed with a little cold water to form a slurry) during the last few minutes of cooking.
This particular strawberry compote recipe is not designed for traditional canning or long-term shelf-stable preservation, unlike jam. This is because it contains a relatively low amount of sugar, which is insufficient for proper preservation through canning methods. For best results and food safety, store this homemade compote in an airtight container in the fridge for up to one week. For longer storage, it freezes beautifully and can last for up to three months in the freezer.
Expert Tips for the Best Strawberry Compote
Achieving the perfect strawberry compote is simple with these helpful tips:
- Understanding Compote Consistency: A well-made fruit compote should have a relatively thick, spoonable texture with tender, soft chunks of fruit. The beauty of this recipe is its adaptability; you can easily control the final consistency. Cook it for less time for a thinner sauce, or reduce it longer on the stove for a thicker, more jam-like result, depending on your intended use.
- Working with Fresh vs. Frozen Strawberries:
- If using fresh strawberries, I highly recommend adding a small amount of water (1-2 tablespoons) to the saucepan at the beginning. This helps create a little liquid to prevent the strawberries from burning or sticking to the bottom of the pan before they start releasing their own juices. The exact amount of water might vary based on the ripeness and natural moisture content of your specific strawberries.
- If using frozen strawberries, there’s generally no need to add extra water. Just place them in the saucepan and let them thaw slightly over low heat before they begin to cook and release their ample juices.
- Customizing Chunkiness: The way you cut your strawberries will significantly impact the compote’s final texture. For a noticeably chunkier strawberry sauce, opt to use whole strawberries or cut them into larger halves. If you prefer a smoother, more liquid compote with smaller pieces, dice them into small cubes. The cooking time will also influence the overall texture; longer cooking breaks down the fruit more.
- Monitoring Cooking Time: The exact cooking time for your compote is flexible and depends on a few factors: the type and size of strawberries you’re using, how much natural water they contain, and your desired consistency. Generally, a compote with larger chunks will cook slightly faster than one made with finely diced fruit, as larger pieces maintain their structure better.
- Don’t Overcook: While you want the compote to thicken, be careful not to overcook it. Overcooking can lead to a texture that is too jammy or causes the fresh, vibrant strawberry flavor to diminish. Stop cooking when the desired consistency is just achieved, remembering it will thicken further upon cooling.
- Taste and Adjust: Always taste your compote towards the end of the cooking process. Strawberries vary in sweetness. If your berries are quite tart, you might want to add a touch more sugar. If they’re very sweet, you might need a little extra lemon juice to balance the flavors.
Creative Ways to Enjoy Your Strawberry Compote
The beauty of homemade strawberry compote lies in its incredible versatility. It can be served warm or cold and pairs wonderfully with a wide array of sweet treats and breakfast items:
- Cheesecake Topping: Drizzle a generous amount over classic New York-style cheesecakes, individual Mini Strawberry Cheesecakes, or even a light Lemon Ricotta Cheesecake for a refreshing burst of flavor.
- Cake Enhancement: Use it as a luscious topping or, if thickened sufficiently, as a delicious filling for various cakes. It complements rich desserts like a Chocolate Fondant Cake, adds fruitiness to a Strawberry Almond Cake, or makes a stunning finish for an Upside Down Strawberry Cake.
- Breakfast Bliss: Transform your morning routine by spooning it over creamy Yogurt, crunchy Granola, or alongside a simple bowl of Vanilla Ice Cream for a quick dessert. It’s also an exceptional topping for Fluffy Pancakes, Golden Waffles, or decadent Brioche Bread French Toast.
- Elegant Dessert Sauce: Serve this vibrant sauce over elegant desserts like a silky Strawberry Panna Cotta, a light Strawberry Mousse, or as a flavorful layer in a Strawberry Mousse Cake.
- Beyond Desserts: Don’t limit it to just sweets! A spoonful can elevate a savory dish like roasted pork or duck, adding a sweet and tangy counterpoint.
Storage and Freezing Instructions
Proper storage ensures your homemade strawberry compote stays fresh and delicious for longer.
To store the compote, allow it to cool down slightly after cooking. Then, transfer it into a clean, sealed glass jar or any other airtight container. It will keep fresh in the refrigerator for up to a week, making it a convenient option for weekly meal prep or to have on hand for impromptu treats.
For longer preservation, this Strawberry Compote freezes exceptionally well. You can freeze it in small, individual portions using a large silicone ice tray or mold, or in larger batches in freezer-safe containers. It will maintain its quality in the freezer for up to three months. To enjoy, simply thaw it overnight in the fridge or gently reheat it in the microwave for a few seconds until it reaches your desired temperature and consistency.
Explore More Sweet Sauce Recipes
If you loved this strawberry compote, be sure to check out these other delightful sweet sauce recipes to enhance your baking and dessert repertoire:
- Easy Raspberry Coulis
- Simple Stewed Rhubarb
- Luscious Passion Fruit Curd
- Vibrant Blueberry Coulis
- Tropical Easy Mango Coulis
- Classic Stovetop Applesauce
- Bright Passion Fruit Coulis
- Delicious Mixed Berry Coulis
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Recipe Card
Strawberry Compote
Print Recipe
Ingredients
- 350 gr (12 oz) Strawberries, fresh or frozen (see note 2).
- 50 gr (1/4 cup) Caster Sugar
- 30 ml (2 tablespoons) Lemon Juice
- 1 teaspoon Vanilla Extract, optional
Instructions
- Wash, hull and slice the Strawberries in half (see note 1). Place them in a small saucepan. If using fresh strawberries, add 1 to 2 tablespoons of water. If using frozen strawberries, let them thaw slightly in the saucepan before starting to cook them; they will naturally release some juice.
- Add the Sugar, Lemon Juice and Vanilla (optional). Stir to combine then turn on low to medium heat.
- Leave to simmer for 10 to 20 minutes, or until the fruits have softened and the liquid has slightly thickened. The exact cooking time will depend on the size of the strawberries and how much water they naturally contain (see note 2).
- Remove from the stove and leave to cool down slightly. Transfer into a glass jar or airtight container and place in the fridge to finish cooling and set. Keep in the fridge for up to a week, or freezer for 3 months.
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Notes
- For a thicker sauce, keep the strawberries whole. For a thiner compote, you can cut the strawberries in smaller pieces.
- For a thicker sauce, you can reduce the compote for longer until almost no more liquid remain. For a thiner but chunkier compote, you can cook the strawberries until soft then drain them to discard any extra liquid – or keep some of the fresh (uncooked) strawberries and only add them in the last 5 minutes of cooking. Note that the sauce will continue to thicken once it cools down so it is ok to still have a little bit of liquid in the saucepan when you stop cooking it!
Nutrition (per serving)