Strawberry Compote Recipe

Strawberry compote in a jar with a silver serving spoon.

5 from 1 vote

Strawberry Compote Recipe

Made using fresh strawberries in under 20 minutes, this 3-ingredient Strawberry Compote is a thick and sweet sauce. It's perfect for cake filling, drizzling on cheesecake, or spooning over pancakes or waffles.

Prep Time10

Cook Time10

Total Time20

Course: Condiment

Cuisine: American

Servings: Servings

Calories: 30kcal

Author: Aimee Mars

Equipment

Saucepan
Chefs Knife

Ingredients

1 Lb Strawberries
2 tablespoons Sugar
2 teaspoons Lemon Juice
1/2 teaspoon Lemon Zest

Instructions

Prep the strawberries. Wash your strawberries and hull them removing the white topmost part then slice them in half. If your strawberries are on the large side then quarter them.
Cook. Place the strawberries, sugar, lemon juice, and lemon zest into a medium-sized saucepan set over medium heat and bring to a soft boil, stirring occasionally.
Simmer. Reduce the heat to low and allow the mixture to simmer as it cooks down into a compote, for about 10 to 12 minutes. The sauce will begin to thicken as well. The compote can be served cooled or hot.

Notes

You choose the consistency of the sauce. This version makes a thick strawberry compote because it only uses 2 teaspoons of lemon juice, but if you'd like a thinner option then add more lemon juice, but only 1 tablespoon at a time otherwise it could be too runny.
To thin the sauce after storing it - if using the compote after it has been stored in the fridge you'll find it has a thicker consistency. To thin it out heat the compote slightly in a small saucepan over the stove.
Try a different berry. You can use blueberries, blackberries, or raspberries, or even combine them for a berry compote. This recipe will work using them all.
Mix in some balsamic vinegar. This makes a great topping for red meat as well as pork. Mix in some balsamic vinegar for a savory twist that's great when you spoon it over meat.

Nutrition