Sweet and Tangy Strawberry Compote Recipe
Introduction
Strawberry compote is a simple, versatile topping that bursts with fresh, sweet flavor. Made with just a few ingredients, it’s perfect for pancakes, yogurt, or desserts like cheesecake. Whether you use fresh or frozen berries, this compote adds a bright, homemade touch to many dishes.
Ingredients
- 1 pound (454g) fresh or frozen strawberries, hulled and sliced into halves or quarters (about 2 and ½ cups once sliced)
- ½ cup (120mL) water
- 3 tablespoons (38g) granulated sugar
- 1 and ½ tablespoons (22mL) lemon juice
- 1 and ½ tablespoons (15g) cornstarch
Instructions
- Step 1: Combine the strawberries, water, sugar, lemon juice, and cornstarch in a small saucepan.
- Step 2: Heat over medium heat and bring to a low boil. Reduce the heat and simmer for 10-12 minutes, until the liquid thickens and coats the back of a spoon.
- Step 3: Allow the compote to cool slightly before using as a warm topping or refrigerate until ready to serve cold.
Tips & Variations
- Use fresh strawberries for the best flavor, but frozen berries work well too; if using frozen, do not thaw before cooking and simmer a bit longer if needed.
- This recipe works beautifully with other berries like blackberries or blueberries, either alone or mixed together.
- Freshly squeezed lemon juice provides the best brightness, but bottled lemon juice is an acceptable substitute.
- Adjust simmer time based on batch size—larger batches may need more time to thicken, smaller batches less.
Storage
Store leftover strawberry compote in an airtight container in the refrigerator for up to 2 weeks. It also freezes well for up to 3 months; thaw in the refrigerator before serving. Reheat gently on the stove or microwave if you prefer it warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work fine in this recipe. Use them straight from the freezer without thawing to prevent excess water from diluting the compote. You may need to simmer the mixture a bit longer to achieve the right thickness.
How can I tell when the compote is ready?
The compote is done when the liquid thickens enough to coat the back of a spoon. You’ll see a glossy texture and the mixture will hold its shape a bit when spooned.
PrintSweet and Tangy Strawberry Compote Recipe
This homemade strawberry compote is a luscious and versatile topping made by simmering fresh or frozen strawberries with sugar, lemon juice, and cornstarch to create a thick, flavorful sauce. Perfect for adorning pancakes, French toast, cheesecake, yogurt, or ice cream, it brings fresh berry goodness anytime with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: About 2 cups 1x
- Category: Topping
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Strawberries
- 1 pound (454g) fresh or frozen strawberries, hulled and sliced into halves or quarters (about 2 ½ cups once sliced)
Liquid and Sweetener
- ½ cup (120mL) water
- 3 Tablespoons (38g) granulated sugar
- 1 ½ Tablespoons (22mL) lemon juice (preferably freshly squeezed)
Thickening Agent
- 1 ½ Tablespoons (15g) cornstarch
Instructions
- Combine Ingredients: In a small saucepan, combine the sliced strawberries, water, sugar, lemon juice, and cornstarch, stirring gently to mix the cornstarch evenly without clumps.
- Cook the Compote: Place the saucepan over medium heat and bring the mixture to a low boil, stirring occasionally to prevent sticking. Once boiling, reduce the heat to a simmer and cook for 10-12 minutes until the liquid thickens and the strawberries soften, forming a syrupy consistency.
- Cool and Serve: Remove the compote from heat and allow it to cool slightly before using as a warm topping on items like blintzes, pancakes, or French toast. Alternatively, chill it in the refrigerator for use on cold dishes such as ice cream, yogurt, or cheesecake.
- Store Properly: Store any leftovers in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze the compote for up to 3 months and thaw in the refrigerator before use.
Notes
- Fresh or Frozen Strawberries: Fresh berries are preferred, but frozen work well especially out of season. Do not thaw frozen strawberries before cooking; cooking time may be slightly longer due to added water from thawing.
- Other Berries: This recipe can easily be adapted to other berries such as blackberries, blueberries, or a berry mix for varied flavors.
- Lemon Juice: Freshly squeezed lemon juice yields the best flavor, but bottled lemon juice can be substituted if necessary.
- Simmer Time Adjustments: The recipe doubles and halves well. Adjust simmer time as needed to ensure the compote thickens properly; it should coat the back of a spoon thickly when ready.
Keywords: strawberry compote, strawberry sauce, berry topping, fruit compote, homemade compote, strawberry recipe, pancake topping
