Strawberry Compote at Home

Strawberry season is here and I couldn’t be more happy about it! Strawberries are one of my go-to fruits and they truly are so much better through the spring and summer. We try to pick or buy as much as we can when the time is right and this unfussy strawberry compote is one of the go-to ways we’re enjoying them!

Ready in less than 15 minutes, this method is great to whip up for breakfast or an unfussy dessert! I highly recommend keeping some prepared in the fridge to enjoy at a moment’s notice.

As an added plus, this strawberry sauce works wonderfully with frozen strawberries too, so you can easily satisfy your strawberry cravings through the winter!

Strawberry compote ingredients:

This strawberry sauce is so unfussy and tastes welcome on a variety of treats. Here’s what you need to make it:

• Strawberries. The star of the show! Fresh, ripe, sweet, and juicy strawberries are readily available in the spring and summer. However, this method entirely works with frozen berries too!
• Sugar. Start with about 1/3 cup of sugar and then taste the sauce. If you like your compote sweeter, you can always add more sugar.
• Lemon zest and lemon juice. Both are optional ingredients, so if you don’t have them available, no worries. However, they do add a brightness to the flavor that’s genuinely flavor-packed.

How to make strawberry compote:

This method could not be easier! There’s not much to it other than stirring several simple ingredients together over the stovetop.

1. Combine & simmer ingredients. In a pot over medium heat, combine ingredients and bring them to a quite gentle simmer.
2. Cook. Stir frequently as the berries cook and break down a bit and they turn into a thick sauce. You can lightly mash the strawberries, if you don’t like the sauce as chunky.
3. Serve and enjoy. You can serve warm or let the sauce cool and store in an airtight container in the fridge for a couple of weeks. Enjoy!

Can you use frozen strawberries for compote?

Frozen strawberries entirely work in this dish, and you’ll want for this compote all through the winter when fresh strawberries aren’t that flavorful.

Thaw the frozen strawberries in a large bowl at room temperature. There will be some excess liquid in the bowl and you can add that to the pot with the strawberries. You’ll never guess that the compote isn’t made with fresh berries!

Ways to serve this strawberry sauce:

Strawberry compote is the dependable component or finishing touch for a number of foods. Here are some of our regular ways to serve it:

• Ice cream (such as on this Strawberry Shortcake Ice cream!)
• Waffles
• Pancakes
• By the spoonfuls, on it’s own
• Whipped cream
• Yogurt
• French toast
• Shortcake
• Oatmeal

Variations and tips:

• Use another berry, like blueberries for this sauce or use a mix of berries.
• Instead of lemon juice, use orange juice to make the compote.
• Make the compote as thick and chunky as you like. You can lightly mash the strawberries, if you want them to be more broken down.
• You can use this dish to make a strawberry purée. Once the strawberries have cooked and cooled a bit, you can blend them to get a thinner puréed sauce.

How long does strawberry compote last?

Once completely cool, store compote in an airtight container in the fridge. It will keep well for a couple of weeks. You can also store the compote in the freezer for 6 months.

More savory strawberry recipes to try:

• Frozen Strawberry Margarita
• Strawberry Banana Smoothie
• Straightforward Strawberry Shortcake
• Vegan Strawberry Lemonade Muffins