This Quick Strawberry Compote recipe is a delicious and easy fruit sauce perfect for topping a variety of desserts. A low sugar, fresh fruit, mixture made with lemon juice and fresh or frozen strawberries. You can't go wrong with this 3 ingredient, family favorite recipe, especially during the spring and summer months.
Make this tasty jam like sauce to top a variety of fun desserts like angel food cake, strawberry shortcake, ice cream, or cheesecake.
You can even add this to breakfast foods like pancakes, waffles, crepes, overnight oats, yogurt, greek yogurt, or french toast. It will give a sweet taste without adding too much sugar.
Try our Blueberry Compote variation!
We love this on our protein pancakes, or cream puff cake. Or add it to our Breakfast Charcuterie Board. Use it to top our Philadelphia Cheesecake and Buttermilk Pie.
Look to our variations and substitutions for a sugar free option by using maple syrup or honey instead of traditional white granulated sugar.
This recipe was not made for, and not intended for, canning. Strawberry Compote is naturally gluten free, vegan, vegetarian, and dairy free.
For another great recipe, try this Strawberry Rhubarb Jam recipe. A great early summer treat. Or try it with these Durian Crepes.
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Why We Love This Recipe
- Easy to make-This comes together in less than 20 minutes with easy to follow steps, giving you a delicious fresh strawberry compote topping for any occasion.
- Only 3 ingredients- Using only 3 ingredients, you can know exactly what you and your family are eating with safe ingredients and no preservatives.
- Fun Dessert Topping-Top on a variety of desserts like cheesecake, shortcakes, and ice creams.
- Great with Breakfast- We love adding this to everything from pancakes and waffles, to yogurt and overnight oats.
- Low Sugar- Unlike other compotes, this has a low amount of sugar. Just enough to sweeten the strawberries, but not to over power them and make it too sweet.
- No Sugar Option- look at our substitutions and variations for our no sugar options by using Maple Syrup or Honey.
- Versatile- You can make this for any holiday like Christmas, Thanksgiving, Easter and Mother's day dessert and top it on any dish for a fresh strawberry taste.
Ingredients
- Strawberries- use fresh, washed and rinsed with the stems off, for this recipe. You can also use frozen strawberries.
- White granulated sugar- this is a low sugar compote but still contains sugar. For no sugar options look to our variations and substitutions.
- Lemon Juice- use fresh lemon juice or lemon juice from a bottle for similar results.
See recipe card for quantities.
Instructions
- Rinse a wash fresh strawberries. Cut the stems off and quarter them. Add them to a medium sauce pan.
2. Add white sugar to the strawberries.
3. Add lemon juice to the sugar and strawberries and mix all together.
4. Simmer on medium heat for 10-15 minutes. The strawberries will break down releasing their juices and create a jam like liquid. Make sure the strawberries are soft.
5. Let cool and serve on top of desserts and breakfast foods.
Hint: Use frozen strawberries instead of fresh strawberries when they aren't in season.
You will need to simmer a little longer to account for them being frozen but results will be similar and delicious.
Frozen Strawberries
Using frozen strawberries, especially during the off season is a really practical money saving tip when trying to make this recipe.
When using frozen strawberries make sure to account for more cook time so the strawberries have time to thaw.
Substitutions
- Honey -To make this a sugar free recipe, use 1 teaspoon of honey instead of sugar to sweeten. Using honey will make this recipe no longer vegan.
- Maple Syrup-another sugar free option is to use maple syrup. Use 1 tablespoon of maple syrup for a strawberry maple flavor. Or just use 1 teaspoon to lightly sweeten.
- Frozen Strawberries - Frozen strawberries work great with this recipe and can be used at a 1:1 ratio with fresh strawberries. Make sure to cook on the stove top for 5-10 minutes longer to account for thawing. Or longer if needed.
- Lime- Make this recipe without lemon juice by using lime juice at a 1:1 ratio.
- Orange Juice- Make this without lemon juice and use orange juice instead at a 1:1 ratio.
Variations
- Blueberry- make a blueberry compote using this recipe.
- Raspberry- Use raspberries instead of strawberries for a raspberry compote.
- Peach - Instead of strawberries, you slice fresh or frozen peaches for a peach compote.
- Strawberry Orange- Using orange juice instead of lemon juice and a teaspoon of orange zest make this a strawberry orange flavor.
- Strawberry Apple- Add ½ cup of diced apples to the chopped strawberries and cook as directed. You can also do this with a ½ cup of Pomegranate, grapes, kiwi, blackberries, or any other fruit you liked paired with the flavor of strawberry.
Equipment
For the best results you will need the following cooking equipment.
- 1 Medium Sauce pan
- Mixing Bowl
- Cutting Board
- Sharp Knife (for cutting the strawberries)
Microwave Instructions
While stove top is the preferred method of cooking, microwaving this recipe also works.
Stove top is preferred because you have more control of the cooking process and can adjust the heat and stir as neccesarry.
To microwave this recipe you will need a medium sized microwave safe bowl.
Add the chopped strawberries and mix in the lemon juice and sugar. Put in the microwave for 1 minute. Remove and stir. Repeat the process of microwaving for 1 minute and then stir until the juices release and a jam like consistency forms.
Storage
Store cooled compote in an air tight container, like a plastic container or a mason jar with a lid, for up to 2 weeks.
This recipe is not designed or intended for canning and preserving for long periods of time.
This recipe freezes very nicely. You can freeze this compote in a freezer friendly container for up to 2 months. When ready to use thaw and serve.
Top tip
Make a large batch and freeze the portion you don't need right away so you can use it throughout the coming months when needed. Freeze in small portions for easy access.
FAQ
The biggest difference between the two is that jam has smaller pieces of fruit and more sugar added than compote.
Related
Looking for other recipes like this? Try these:
Pairing
These are our favorite dishes to serve with strawberry compote:
Recipe
Quick Strawberry Compote
Equipment
- medium saucepan
Ingredients
- 1 pound strawberries
- 1 tablespoon white granulated sugar
- 1 teaspoon lemon juice
Instructions
- Chop fresh strawberries into quarters. If your strawberries are small, cut them in half.
Stove Top
- Add the chopped strawberries into a medium sauce pan. Add the sugar and lemon juice and mix together.
- Turn the stove onto medium heat and heat for 10-15 minutes. Stir occasionally as the strawberries begin to break down and juices release. The strawberries will begin to soften and jam like substance will begin to form.
- Let the compote cool and serve on desserts like cheesecake and ice cream or on breakfast foods like waffles and french toast.
Microwave
- Put chopped and strawberries in a microwave safe glass bowl. Add the lemon juice and sugar.
- Microwave for 1 minute. Remove and stir. Repeat the process microwaving 1 minute at a time and stirring in between each interval until the juice break down and a sauce begins to form and strawberries soften.
Notes
- If using frozen strawberries, you will need to simmer longer to account for the strawberries being frozen.
- Do not use this recipe to can and seal. It was not made or intended for that purpose.
- Simmer this sauce for 10-15 minutes, do not boil or it will scorch it. If the sauce begins to boil reduce the heat.
- For a no-sugar compote, use honey or maple syrup at a 1:1 raitio.
- Depending on the sweetness of your berries and personal preference, you may want to add more sugar 1 teaspoon at a time.
- Thought you can microwave, stove top is the preferred method as you can control the heat and cook time.
Andrea
My family makes this compote regularly. It's quick and easy to make and we top our pancakes, crepes and french toast with it. I freeze the leftovers and use it for a later time with no trouble at all.