Make this easy strawberry compote in just 20 minutes! Packed with fresh strawberry flavor, it’s a delicious topping for ice cream, waffles, and more.
If I’m not eating summer strawberries straight from the carton, I use them to make this strawberry compote recipe. It only requires 4 ingredients, cooks in 20 minutes, and tastes so good I can eat half a batch straight off the spoon. This strawberry compote is slightly sweet, bright with lemon, and full of fresh strawberry flavor. It’s thick enough to spread on toast like jam, but it also makes a great topping for ice cream, pancakes, waffles, and Greek yogurt…the possibilities here are endless.
And good news! Although this strawberry sauce is wonderful with peak-season strawberries, you don’t really need them to make it. The recipe works just as well with frozen berries as with fresh, so you can enjoy it year-round.
How to Make Strawberry Compote
To make this strawberry compote recipe, you’ll need four simple ingredients:
- Strawberries – Fresh or frozen.
- Maple syrup – For sweetness.
- Fresh lemon juice – Its bright, tangy flavor balances the sweet strawberry.
- And vanilla extract – For warm depth of flavor.
First, hull and chop the strawberries. The size of the fruit pieces is up to you—the bigger they are, the chunkier the compote will be.
Next, combine all the ingredients in a small saucepan. Bring the mixture to a boil over medium heat and cook, stirring occasionally, for 15 to 18 minutes. The compote is ready when the strawberries are soft and juicy.
Remove the strawberry sauce from the heat. It will thicken as it cools. Allow to cool completely before transferring to an airtight container and storing in the refrigerator.
Tip: I like to enjoy this recipe as a chunky fruit sauce, but if you prefer a smooth sauce, you can puree it with an immersion blender or with an upright blender.
Find the complete recipe with measurements below.
Using Frozen Strawberries?
Let them sit at room temperature for an hour, or zap them in the microwave to thaw slightly.
When they’re tender enough to chop, slice them and add them to the pot along with any juices they release as they cook. Continue with the recipe as written!
How to Use Strawberry Compote
Delicious strawberry sauce is a wonderful topping for desserts, breakfast dishes, and more. Here are some of my favorite ways to use it:
- On pancakes, waffles, o French toast. The ultimate weekend brunch!
- On the cake. This would be fantastic on angel food cake or cheesecake. I also like it in slices of mine lemon yogurt cake.
- As a strawberry topping for ice cream. I like a sundae with vanilla ice cream, strawberry compote, and toasted pecans.
- In strawberry shortcake. Skip the fresh strawberries, and layer the biscuits with strawberry compote and whipped cream.
- There are oats. Spoon it hot oatmeal o overnight oats, or swirl it into yogurt with your favorite granola.
- On chia pudding. The BEST grab-and-go breakfast.
- On toast. Alone or with butter, peanut butter, o almond butter.
- In a sandwich. Think strawberry compote + arugula + brie.
How do you like to use strawberry compote? Let me know in the comments!
I love this easy strawberry compote recipe as written, but if you want to change it up, by all means, do! Here are some ideas to get you started:
- Replace the fruit. Use mixed berries instead of just strawberries. Raspberries, blackberries, and blueberries will do well here.
- Add some spices. Stir in a little cinnamon or some freshly grated ginger.
- Top with citrus. Add orange or lemon zest.
Let me know what variations you try!
How to Store and Freeze Strawberry Compote
Allow the strawberry compote to cool completely after cooking. Then, transfer it to an airtight container or jar and store it in the refrigerator for up to a week.
Fruit compote also freezes for up to 3 months. Freeze larger quantities in containers or jars, or freeze individual portions in an ice cube tray. Once the compote ice cubes are completely frozen, you can transfer them to freezer bags and thaw one or two cubes at a time as needed.
Defrost the frozen compote in the microwave, or transfer it to the refrigerator to thaw overnight.
More Favorite Strawberry Recipes
If you love this strawberry compote, try one of the delicious strawberry recipes below:
Can’t get enough compote? look at this blueberry compote recipe!
- 1 pound fresh or frozen strawberries, dug and chopped
- ¼ cup MAPLE syrup
- 1 spoon fresh lemon juice
- ½ teaspoon vanilla extract
Combine strawberries, maple syrup, lemon juice, and vanilla in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 15 to 18 minutes, or until the strawberries are soft and juicy.
Remove from heat. The compote will thicken as it cools.