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Take cheesecake, waffles, cakes and ice cream to the next level with this easy (15 minute!) strawberry compote. It’s naturally sweetened and easy to freeze.
Table of Contents
Why You’ll Love this Strawberry Compote
A compote is a fresh fruit preserved or cooked in syrup that tops many desserts, like our gluten-free angel food cake. That syrup thickens to be used as a strawberry sauce. Unlike a jam that is more thick and spreadable, compote is more like a sauce to be poured on top of recipes.
- You only need 5 real, whole ingredients.
- It takes 10 minutes to make.
- No artificial flavors or refined sugars.
- It’s extremely versatile and goes on everything.
- It’s a great way to use strawberries that may go bad.
Ingredient Notes and Substitutions
- Strawberries: you’ll need one carton of fresh strawberries, or about 4 cups. You can also use 4 cups of frozen strawberries. Feel free to use this recipe with other berries if those are ripe! Blueberries, blackberries and raspberries all make a fantastic compote.
- Lemon: we’ll be using the lemon juice and lemon zest to balance out the sweetness with some acid and zing.
- Maple syrup: I love using maple syrup for a natural, un-refined option, however, you can swap this out for honey or granulated sugar.
How to Make Strawberry Compote (steo-by-step)
- Add all of the ingredients, except the cornstarch and water in a medium saucepan over medium-high heat.
- Dissolve the cornstarch and warm water in a separate small bowl then pour it into the saucepan and stir to combine with a wooden spoon or rubber spatula. Continue to stir as it cooks, breaking up the strawberries as they heat and break down.
- Turn the heat up to medium-high to bring the mixture to a bubble then turn the heat down to medium-low and simmer for 3-5 minutes, stirring constantly, until it thickens and the strawberries break down further. Remove from the heat and allow it to cool.
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Strawberry Sauce FAQs
Strawberry compote is a great recipe to freeze and keep those fresh strawberries last longer. Allow the strawberry compote to cool completely then freeze in an air tight container or jar for up to 6 months.
You can buy strawberry compote or strawberry sauce at your local grocery store, but it will likely have added sugars and preservatives.
It will last for up to one week in the fridge and up to 6 months in the freezer.
This is a great recipe to use with frozen strawberries. You don’t need to thaw them out first, just add them to the sauce pan straight from frozen.
Smooth out strawberry compote by mashing the strawberries smaller while they’re cooking down. You can also blend the finished sauce in a blender.
Storage and Freezer Instructions
- Fridge: Allow the strawberry compote to cool completely then store in an air tight container or jar for in the fridge for up to one week. It will become thicker as it chills so warm it back up in the microwave or stove before serving.
- Freezer: Follow the same instructions as above and freeze for up to 6 months. Thaw overnight in the fridge before reheating on the stove or in the microwave.
How to Use Strawberry Sauce
- Pour on top of breakfast recipes like oatmeal pancakes, french toast, oatmeal waffles, vegan biscuits or yogurt. You could also fill homemade crepes.
- Top cakes with this strawberry compote recipe, like our vegan cheesecake, gluten-free angel food cake, lemon angel food cake
- Fill cupcakes
- Top ice cream
If you make this recipe, I’d love for you to give it a star rating ★ below. I’d love to hear from you! You can also tag me on Instagram so I can see it!
Strawberry Compote
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Ingredients
- 1 lb (4 cups) whole or frozen strawberries washed, hulled and sliced in half
- 1 teaspoon lemon zest (about 1/2 a small lemon)
- 2 tablespoons lemon juice (about 1/2 a small lemon)
- 1/4 cup pure maple syrup, granulated sugar or honey
- 1 tablespoon corn starch
- 2 tablespoons warm water
Instructions
- Add all of the ingredients, except the cornstarch and water, to a medium saucepan over medium heat and stir to combine.
- Dissolve the cornstarch and warm water in a separate small bowl then pour it into the saucepan and stir to combine.
- Turn the heat up to medium-high to bring the mixture to a bubble then turn the heat down to medium-low and simmer for 3-5 minutes, stirring freqently. Continue to stir as it cooks, breaking up the strawberries as they heat and break down. Break them up less if you want your compote more chunky or break them up more if you want less large strawberry pieces. You'll know it's done when it becomes thick and easily coats the back of a spoon.
- Remove from the heat and allow it to cool. It will continue to thicken as it cools, and will thicken even more in the fridge.
Notes
- To store: Cool the strawberry compote completely then store in an air tight container or jar for in the fridge for up to one week or in the freezer for up to 6 months. Thaw overnight in the fridge before reheating on the stove or in the microwave. You may need to add a tablespoon or two of water to thin it out.
- Frozen strawberries: no need to thaw them first, add them to the pan frozen.
- Other berries: this recipe works well with other berries, like blueberries or blackberries, if you have them on hand.
Equipment
- Medium Saucepan
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
