Strawberry Compote
This Strawberry Compote made from fresh strawberries that are simmered into sauce with sugar, lemon juice and zest. This is basic recipe for compote, that can be used in many desserts like Pavlova, Cheesecakes or cupcakes.
How to make Strawberry Compote
Ingredients you’ll need
- fresh or frozen strawberries. Hulled and halved.
- sugar. White granulated sugar. This is just enough to sweeten the strawberries. You can add more for your taste.
- corn starch with water.
- lemon zest and lemon juice. This will keep the flavor bright.
Why use corn starch to make compote
This strawberry compote recipe uses a mix of corn starch and water (slurry). If you add just dry corn starch into the cooked strawberies it will clump up. It is the best mix corn starch with water or other liquid before adding to the sauce.
Rinse the strawberries and clean them with the 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 spatula if you want less large pieces.
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 freqently. Remove from the heat, allow to cool and transfer into glass jar or container. Compote will continue to thicken as it cools, and will thicken even more in the fridge.
Tip from Marina: this recipe works well with other berries, like blueberries or raspberries.
How to store
Store Strawberry Compote in the 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 compote, do so in the saucepan over medium heat. You may add a teaspoon or two of water if needed. If you make this Strawberry Compote, please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Check also other strawberry recipes:
- Strawberry cheesecake macarons
- Chocolate Covered Strawberries
- Homemade Strawberry Ice Cream
- Fraisier Cake
Is Compote the same as Coulis?
Coulis is a thin fruit puree that made from cooked fruits that has been pureed and strained to remove pulp and seeds. Compote is a chunky sauce that include whole fruits and not been strained.
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 the 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 spatula if you want less large pieces.
- 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 freqently.
- Remove from the heat, allow to cool and transfer into glass jar or container. Compote will continue to thicken as it cools, and will thicken even more in the fridge.