Simple Strawberry Compote is made with just 3 ingredients and takes only 25-minutes, which makes it better than jam! No pectin, no canning and this compote recipe is slightly thinner than jam which makes it perfect for drizzling over just about anything!
Typically, I freeze any overripe fruits to blend into ice-cold smoothies or a strawberry smoothie bowl but this compote can be used in so many recipes!
Last week, I made a strawberry compote to enjoy with this Mini Cheesecakes recipe. Whether it’s cake, ice cream, or any other dessert, I always think it’s better with a freshly-made fruit compote.
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Recipe Ingredients
- Strawberries: Hulled and diced small; ensure they are all roughly the same size so they cook down evenly. The same way we do when making Strawberry Cheesecake Ice Cream.
- Fresh Lemon Juice: Use fresh lemon juice, never from concentrate. The lemon juice you're buying in the bottle at the grocery store is likely lemon juice concentrate, good for cleaning, not much else.
See recipe card below for a full list of ingredients and measurements.
How To Make Strawberry Compote
Simmer all ingredients for about 20 minutes while stirring occasionally.
Substitutions & Variations
- Fresh basil or fresh mint are two of my favorite things to add to this compote recipe. Adding basil makes this strawberry compote a great addition to charcuterie boards.
- You can stir in a bit of balsamic glaze and make a perfect pairing with pork or a brie, provolone or parmesan grilled cheese.
- Replace strawberries with blueberries, raspberries or blackberries.
- Replace ¼ cup of sugar with ¼ cup maple syrup then use this as a pancake syrup or on top of ice cream.
- Freeze compote in an ice cube tray and add them to cocktails or lemonade!
- I enjoy adding strawberry compote and strawberry crunch topping to recipes, together. Strawberry Cheesecake Cones are one example of the combo!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Why You'll Love This Recipe
- Better than store bought strawberry compote! It's free from preservatives, high fructose corn syrup and artificial ingredients.
- The compote is very versatile. Try using it for a filling in Peanut Butter Thumbprint Cookies. Read on to see all the ways it can be used!
- Super simple recipe- this is perfect for kids to learn some knife skills as strawberries are easy to cut up, and help make the sauce as well!
Expert Cooking Tips
- If needed, adjust the flavor by adding sugar for more sweetness or squeezing extra lemon juice for more tartness.
- After you have hulled your strawberries, don’t discard them just yet. Minimize waste: compost them or reuse them to infuse water, as a garnish for your gin, or to flavor your brewing kombucha at home.
- For a vibrant, mouthwatering compote, pick strawberries that are slightly overripe and deep-red colored. Overripe strawberries are sweeter and break down easier when cooking in the heat, making it the perfect texture for a delicious compote. The same method I use when making Strawberry Cheesecake Bars.
How To Use Strawberry Compote
This strawberry compote is extremely versatile and can act as a yummy topping on various dishes. Its sweet tartness complements desserts like strawberry cheesecake cookies, vanilla ice cream, no bake strawberry cheesecake cones, custard, scones and whipped cream, parfaits, and cheesecakes. At breakfast, strawberry compote can substitute jam and go onto a bubble waffle recipe or make a bubble waffle ice cream cone and top with compote, bread, biscuits, or yogurt. You can even serve a spoonful of strawberry compote to complement red meat dishes like lamb or beef.
I use The Best Strawberry Jam Recipe on more breads and biscuits than strawberry compote. Although they are very similar.
Frequently Asked Questions
Compote and jam are not the same, although they are quite similar. When you look at the consistency of compote, it has more fruit chunks, it’s thinner and free from pectin. Jam often has preservatives so it will last a long time in the refrigerator. Compotes last about 1 week whereas jam lasts for months.
This strawberry compote recipe will naturally thicken as cooking as well as when it cools. Something easy that you may already have on hand is cornstarch. Make a cornstarch slurry using equal parts cornstarch and cold water. Whisk the slurry into the strawberry compote as it is simmering to thicken. The slurry will not thicken the compote unless it's hot enough to simmer.
I’ve used frozen strawberries to make this compote, and it works too. Frozen strawberries are picked at peak ripeness and flash frozen to ensure quality taste. I use fresh strawberries in the summer months, then frozen strawberries the rest of the year. You'll notice a slight difference in the amount of sauce when using frozen berries. Frozen strawberries tend to make the compote a bit saucier as the sauce will have more liquid from the frozen berry. Perfect for pancakes or strawberry lemonade!
Allow the strawberry compote to cool completely. Then, transfer it to an airtight container. It keeps well in the fridge for up to 1 week and in the freezer for up to a month. Enjoy chilled or warmed up.
More Strawberry Recipes You'll Love
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📖Recipe
Simplest Strawberry Compote Recipe
Equipment
- 1 wooden spoon
- 1 sharp knife
Ingredients
- 1 pint strawberries hulled and small dice
- ½ cup granulated sugar
- 1 teaspoon fresh lemon juice
Instructions
- Stir strawberries, sugar and lemon juice together in a medium sauce pot then bring to a simmer
- Continue at a low simmer for 20 minutes, stirring occasionally so it does not burn
- Remove from the heat and cool. Serve chilled
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