Looking for a quick and delicious way to use up fresh strawberries? Try making this easy strawberry compote recipe that's bursting with flavor. Perfect for topping ice cream or adding to your morning pancakes!
This delicious strawberry compote is one of my favorite ways to add flavor and a sweet taste with less sugar.
Traditionally made by cooking pieces of fruit in sugar syrup, this recipe uses just a little bit of sugar (one tablespoon!) to achieve a thick sauce of sweet strawberries.
Why you'll love this recipe
- Made with 4 simple ingredients
- Makes the perfect topping
- Minimal sugar added
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Fresh strawberries - Fresh ripe strawberries are best, especially during strawberry season. You can use frozen fruit but the cooking time will be a bit longer than fresh fruit to reduce the mixture.
Lemon juice - Fresh lemon juice really makes the strawberry flavor sing.
Organic cane sugar - Just one tablespoon makes the added sugar content for this fruit compote very low. Feel free to substitute honey or maple syrup.
Pure vanilla extract - This helps bring out the natural sweetness and round out the flavor.
Before you start: Get out all your ingredients, the following basic steps go quickly!
Step 1: Place strawberries, lemon juice, and sugar in a medium saucepan over medium-low heat.
Step 2: Stir occasionally until the fruit has broken down to desired chunky consistency.
Step 3: Remove from heat and add vanilla.
Step 4: Allow cooling completely before transferring to an airtight container.
- For the best result, stir often to avoid burning and use the back of a wooden spoon to slightly crush the pieces of fruit.
- Allow the strawberry compote to cool to room temperature before storing. Store your homemade strawberry compote in an airtight container or jar that has been sterilized.
So how do you use homemade compote? This versatile compote can be used as a warm sauce or a cold topping. Here are some ideas to get you started:
- Dollop some of the delicious strawberry sauce on top of vanilla ice cream.
- Top with some coconut whipped cream atop gluten-free brownies.
- Use to garnish angel food cake or corn flour pancakes or French toast.
- Stir into oatmeal or chia pudding.
- Add the strawberry topping to cakes, cupcakes, or biscuits, or toast!
- This delicious chunky fruit sauce would also make amazing strawberry shortcakes.
- Use it as a filling for strawberry pop tarts!
Due to the minimal sugar added in this recipe that helps act as a preservative, this simple strawberry topping should be stored in an airtight container in the refrigerator for up to 5-7 days.
Compote is fruit pieces cooked in a sugar syrup whereas fruit coulis is a cooked fruit sauce that has been pureed into a smoother texture.
More strawberry recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
- 2 cups fresh strawberries halved and quartered
- juice of half a lemon about 1 ½ tablespoons
- 1 tablespoon organic cane sugar or honey
- ¼ teaspoon pure vanilla extract
- Place strawberries, lemon juice, sugar in a medium saucepan over medium-low heat.
- Stir occasionally until the strawberries have broken down to desired consistency. Use the back of a wooden spoon to mash some of the larger pieces, if desired.
- Remove from heat and add vanilla. Allow compote to cool completely before storing in a sterilized airtight container.
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