Strawberry Compote
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This Strawberry Compote is made from fresh strawberries that are simmered into sauce with sugar, lemon juice, and zest. This is a basic recipe for compote, that can be used in many desserts like Pavlova, Cheesecakes, or cupcakes.
Why you’ll love this recipe
- This is the basic compote recipe that can work well with other berries, like blueberries or raspberries.
- Can be used in many desserts, like Cake in a Cup or No-bake Cheesecake.
- All natural, and no food coloring added.
- Great to fill cupcakes like Vanilla or Chocolate Cupcakes.
Ingredients note
- Strawberries. Use fresh or frozen strawberries. Hulled and halved.
- Sugar. White granulated sugar. This is just enough to sweeten the strawberries. You can add more to your taste. Do not use brown sugar.
- Corn starch mixed with water. This is a thickening agent.
- Lemon zest and lemon juice. This will keep the flavor bright.
How to make this recipe
Rinse the strawberries and clean them with a paper towel. Remove the leaves and stems and then cut the strawberries in half or quarters for the compote.
In the saucepan add strawberries, sugar, lemon zest, and lemon juice. Cook strawberries over medium-high heat for 5-10 minutes. Stir strawberries as they cook and break them down with a spatula if you want less large pieces.
Dissolve the cornstarch and water in a small bowl or cup pour it into the saucepan and stir to combine. Turn the heat to medium-low and simmer for 1-2 minutes, stirring frequently. Remove from the heat, allow to cool, and transfer into a glass jar or container. Compote will continue to thicken as it cools and will thicken even more in the fridge.
Expert Tips
- Use fresh and juicy strawberries for a better taste. Frozen strawberries can also be used in this recipe.
- Do not use Strawberry Compote to fill macarons, they will become soggy.
- Great to fill the inside of cupcakes.
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Recipe FAQs
This strawberry compote recipe uses a mix of cornstarch and water (slurry). If you add just dry corn starch into the cooked strawberries, it will clump up. It is best to mix cornstarch with water or other liquid before adding to the sauce.
Store Strawberry Compote in a glass jar or air-tight container in the fridge for up to one week or in the freezer for 1-2 months. If you want to reheat the compote, do so in the saucepan over medium heat. You may add a teaspoon or two of water if needed.
Coulis is a thin fruit puree made from cooked fruits that has been pureed and strained to remove pulp and seeds. Compote is a chunky sauce that includes whole fruits and has not been strained.
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Recipe
Strawberry Compote
Equipment
- 1 saucepan
- 1 spatula
Ingredients
- 16 oz fresh strawberries 454 gr
- 2 Tbsp granulated white sugar
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1 Tbsp corn starch
- 2 Tbsp water
Instructions
- Rinse the strawberries and clean them with a paper towel.
- Remove the leaves and stems and then cut the strawberries in half or quarters for the compote.ย
- In the saucepan add strawberries, sugar, lemon zest, and lemon juice.
- Cook strawberries over medium-high heat for 5-10 minutes. Stir strawberries as they cook and break them down with a spatula if you want less large pieces.ย
- Dissolve the cornstarch and water in the small bowl or cup and pour it into the saucepan and stir to combine.
- Turn the heat to medium-low and simmer for 1-2 minutes, stirring frequently. ย
- Remove from the heat, allow to cool, and transfer into a glass jar or container. Compote will continue to thicken as it cools, and will thicken even more in the fridge.