Strawberry Compote is so easy and versatile that you’ll want to make this recipe all the way through summer!
With just 3 ingredients and made in just 10 minutes this luscious strawberry sauce is sweet and fruity while still being tangy. And this dazzling, vivid red topping is perfect for almost every dessert!
This easy Strawberry Compote is a versatile and delicious condiment made by cooking strawberries, sugar, and lemon juice until the strawberries are soft and the mixture thickens. It can be served as a strawberry topping for pancakes, waffles, or ice cream, or, when thickened, as a filling for pastries.
The strawberries in the compote are sweet, juicy and have a very fragrant aroma. The texture of this strawberry compote is thick and chunky. If you prefer a more smooth fruit compote, it’s easy to crush the strawberries halfway through the cooking with a fork or potato masher.
This is a great recipe because:
- This scrumptious and simple strawberry compote is incredibly versatile and can be used in a multitude of ways.
- The cooking process is super simple!
- It makes wonderful use of a bounty of summer strawberries.
- The vibrant red Strawberry compote looks so appealing over any dessert and makes even simple vanilla ice cream into a mouth-watering treat!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
- Strawberries - strawberries vary in ripeness and sweetness. You may need to adjust the cooking time depending on how ripe the fruit is. If the fruit is less ripe, the cooking time may be longer. Taste the strawberries before adding the sugar. If the strawberries you have are particularly sweet, don’t add all the sugar. You can always add a little more sugar at the end.
- White granulated sugar - I’ve always used white sugar but I can’t see why you couldn’t use brown.
- Lemon juice - completely optional but I like the tang it gives to the compote. Also the lemon juice will help the compote to gel a little.
Wash and hull the strawberries then cut them in halves if small or quarters if large.
Place the strawberries, sugar and lemon juice into the pan and put over medium heat. There’s no need to add extra water.
Stir regularly combining all the ingredients. Continue to simmer for 8-10 minutes, stirring occasionally.
The strawberries will soften and begin to break up as they cook. If the fruit is less ripe this will take longer.
Remove from the heat and pour into a jar or container to cool. Refrigerate before serving.
Hint: be sure to stir regularly, particularly at the beginning. Within a few minutes, the sugar will melt and the strawberries will start to release some liquid.
- Frozen strawberries - use frozen berries for a convenient option.
- Lemon juice - bottled lemon juice can be used instead of fresh.
- Vanilla - include 2 teaspoons of vanilla extract or the seeds of a vanilla bean when cooking the strawberries for a delicious change.
- Extra lemon flavor - add a teaspoon finely grated lemon zest for a bright, tangy flavor.
- Thick - for a thicker compote, stir together 1 teaspoon of cornstarch (cornflour) with 4 teaspoons water until well combined and stir into the compote at the end of the cooking time. Simmer until thickened.
Store the strawberry compote in a very clean, air tight container in the fridge for 1 week. The compote may even last up to 2 weeks. Be sure that the container or jar used to store the compote is scrupulously clean.
This strawberry compote can be frozen for up to 3 months. To freeze, let the compote cool completely and then transfer it into a freezer proof container and pop into the freezer. Thaw in the fridge overnight or on the counter.
As with most recipes, my tip is to choose the highest quality ingredients that you can afford. But in saying that, this recipe works well with mediocre fruit and even frozen strawberries. Be sure to taste and add more sugar if necessary. Lesser quality fruit often tastes better with more sugar.
Wash the strawberries well and let them drain for a moment or two. Then cut the fruit into even size pieces so that everything cooks evenly.
Stir regularly because there is no additional water added to this recipe. By stirring you’ll find that the sugar begins to dissolve as the juices are released from the strawberries and soon they’ll create lots of wonderful, bright red juice!
For a thicker compote, simply mix 1 teaspoon of cornstarch with 4 teaspoons of cold water until completely combined. With the strawberry compote still over the heat, pour in this mixture while stirring continuously. The mixture will thicken almost immediately. Remove from the heat and allow to cool as in the recipe.
Strawberry compote will last approximately 7 days in the fridge in an airtight container. However, under perfect conditions, the compote may even last up to 2 weeks.
Frozen strawberries can be used to make strawberry compote which is great because frozen berries don’t need any preparation. Just pop them (no need to thaw) into the saucepan along with the sugar and lemon juice. Just be aware that the compote will take a little longer to cook because you’re starting with frozen strawberries.
Strawberry Compote is fantastic on almost every dessert!
- As a topping for pancakes, waffles, or French toast.
- As a filling for pastries such as turnovers.
- As a spread for scones.
- Mixed into granola.
- As a topping for my Sicilian cheesecake or Italian Almond cake.
It is also great as a stand-alone condiment. You could simply spoon it over a bowl and enjoy it as it is.
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Strawberry Compote Recipe
- 1 pound strawberries (450 grams) fresh or frozen
- ⅓ cup white granulated sugar (67 grams)
- 1 tablespoon lemon juice optional
- Hull the strawberries and cut in halves if small or quarters if large.
- Add the strawberries, sugar and lemon juice to the pan and place over medium heat.
- Stir regularly combining all the ingredients. Within a few minutes, the sugar will melt and the strawberries will start to release some liquid.
- Continue to simmer for 8-10, stirring occasionally. The strawberries will soften and begin to break up. If the fruit is less ripe this will take longer.
- Remove from the heat and pour into a jar or container to cool.
- Refrigerate before serving. Store in an airtight container for up to 7 days.
- Choose good quality fresh strawberries. However, frozen strawberries work well in this recipe too.
- Cut the strawberries in even size pieces for even cooking.
- Stir the compote regularly as it cooks.
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
Always have good ventilation when using a gas stove