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There's nothing like the sweet taste of fresh strawberries to make any dish come alive. Today, we're diving into a delicious Strawberry Compote recipe that's as versatile as it is easy. Whether you're a first-time compote maker or a seasoned chef, this simple strawberry compote recipe is for you.
Chef's note · Make the slurry first. Cornstarch straight into hot fruit lumps; cornstarch stirred into a spoonful of cold water first disappears.
My little sous-chef Noah, who's 12 as I'm writing this, and I have tested this recipe to perfection. This one will always be close to my heart for many reasons, so here we go!
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Ingredients
Fresh Strawberries: Fresh strawberries are the heart and soul of this delicious strawberry compote recipe. Nothing beats the fresh strawberry flavor you get from those ruby-red beauties straight from the grocery store or, better yet, a local farm.
Frozen Strawberries: Totally fine, and honestly my go-to in the off-season. Don't thaw them. Toss them in the pot straight from the freezer, skip the optional water, and give them 2-3 extra minutes. Frozen berries let go of more juice, so you'll probably want the cornstarch slurry for a thicker sauce.
Lemon Juice: A splash of lemon juice adds the perfect acidic balance to the sweet strawberries. If you're feeling adventurous, lemon zest is a great addition for an extra citrusy kick.
Sugar: Just 2 tablespoons for 2 cups of berries. A lot of compote recipes call for a quarter cup or more, but ripe strawberries bring plenty of sweetness on their own, and I'd rather taste strawberry than sugar. Granulated sugar is our go-to, but maple syrup, agave, or organic cane sugar are great alternatives. A little sugar goes a long way!
Note, that maple syrup will add a different flavor profile but can be used as a more natural alternative to sugar. Adding that classic rustic, woodsy flavor to the compote.
Cornstarch: Want a super thick compote? A cornstarch slurry will do the trick. Mix it in a small bowl with a splash of water before adding it to the pot.
Substitutions: If you have a corn allergy, leave out the cornstarch! Alternative thickening agents include arrowroot powder or a chia seed slurry.
A Pinch of Salt: Never underestimate the power of a pinch of salt. It's the simplest way to make all those fruity flavors pop.
Equipment
Small Pot: A medium saucepan is your best friend for this recipe. It provides enough room for stirring without spilling.
Stirring Tools: A wooden spoon, or rubber spatula.
Optional: Immersion Blender or potato masher for a smoother compote.
Step-by-Step Instructions
If you're eager to get cooking, feel free to jump down to the recipe card at the end of this post for the full rundown. It's easy to save or print out for later, so you'll always have this delightful strawberry compote recipe at your fingertips!
Step 1
Start by washing your fresh strawberries and cut them into quarters.
Step 2
In a medium saucepan, combine strawberries, lemon juice, your choice of sugar, and a pinch of salt.
Step 3
Cook on medium-low heat for 5-6 minutes, covered, stirring gently until the strawberries start to break down. You're done when the berries are soft, the juices have gone glossy and deep red, and a spoon dragged through leaves a trail that fills in slowly.
Step 4
For a thicker compote, add the cornstarch slurry and continue to cook for another minute.
Thick or Thin
If your compote is too thick, you may need to add a teaspoon or two of water at this point. For more body to your sauce, try smashing some of the strawberries against the side of the pan or mashing them slightly with a potato masher.
Remember, always mix your cornstarch with a bit of water to make a slurry before adding it to your compote. This prevents any lumps and makes for a smooth, delicious sauce. Take a taste, and adjust sugar and lemon juice to taste.
Cooling & Storing
Airtight Container: Transfer the cooled compote into an airtight container. Mason jars work wonderfully for this and add a rustic touch. I also love the glass pop-top-style containers with the rubber seals.
Refrigeration: Store the compote in the refrigerator and use it within 3-5 days. The cold temperature slows down the spoilage process.
Freezing: For longer storage, you can also freeze the compote for up to 3 months. Just make sure to leave a little bit of space at the top of your container for expansion, and give it a good stir after thawing.
Label & Date: Labeling and dating your stored items is always a good idea. That way, you'll know exactly when you made it and how long it's been stored.
Serving Suggestions
This versatile homemade strawberry compote is the perfect topping for a range of breakfast foods like Grandad's Buttermilk Biscuits or Brioche French Toast. Think about putting it on top of Greek yogurt or even chia pudding, the possibilities really are endless.
It's also a great addition to desserts like angel food cake, pound cake, and vanilla ice cream.
We made these adorable Strawberry Shortcake Cupcakes for a baby shower a few years back. We took our signature Vanilla Honey Cupcake and added the strawberry compote on top of stabilized whipped cream frosting.
Compote vs. Coulis
Both compote and coulis are fruit-based sauces that can elevate a variety of dishes. They often use similar simple ingredients like fresh fruit, sugar, and some form of citrus juice.
Differences
Texture: Compote is a chunky fruit sauce that retains pieces of the original fruit. Coulis, on the other hand, is a smooth, strained sauce.
Cooking: Compotes are usually cooked, allowing the natural pectin in the fruit to thicken the sauce. Coulis can be cooked or raw, often requiring additional thickeners like simple syrup.
Use: Compote is great as a topping for breakfast foods or desserts. Coulis is often used as a decorative drizzle or a base for other sauces.
Compote vs. Jam, Jelly, and Preserves
Jam: Made from crushed fruit and sugar, cooked down to a spreadable consistency. It's less chunky than compote but not as smooth as jelly.
Jelly: Made from fruit juice and sugar, resulting in a clear, smooth spread.
Preserves: Similar to jam but contains larger chunks of fruit or whole fruit, like berries.
Variations
Once you've made the basic version, this compote takes to tinkering really well. A few of my favorites:
- Vanilla: Stir in ½ teaspoon of vanilla extract or paste after you pull it off the heat. Adding it earlier cooks off the flavor.
- Balsamic: A teaspoon of good balsamic vinegar at the end. It sounds odd, but strawberries and balsamic are a classic pairing, and it's incredible over vanilla ice cream.
- Strawberry Rhubarb: Swap half the strawberries for diced rhubarb and bump the sugar to 3 tablespoons. Rhubarb needs a couple extra minutes to soften.
- Orange Zest: Use orange juice instead of lemon and add a little zest. Warmer and sweeter, great for brunch.
- Black Pepper: Trust me on this one. A few grinds of fresh black pepper at the end makes the strawberry flavor pop in a way most people can't place.
FAQ
Yes, and no need to thaw them. Add them to the pot straight from the freezer, skip the optional water, and cook 2-3 minutes longer than fresh. Frozen berries release more juice, so the cornstarch slurry is your friend if you want it thick.
Two ways. Simmer it a few more minutes uncovered so the juices reduce, or stir in a slurry of 1 teaspoon cornstarch and 2 teaspoons cold water and cook one more minute. It also thickens as it cools, so pull it a little thinner than you want it.
Usually one of three things: the berries were underripe, the lid trapped too much steam, or it was judged while still hot. Let it cool for 10 minutes first. If it's still thin, simmer uncovered for a couple of minutes or add the slurry.
3-5 days in a sealed container in the fridge. For longer storage, freeze it for up to 3 months. Thaw overnight in the fridge and give it a good stir, since it can separate a little.
Yes. With ripe berries you can skip the sugar entirely or finish with a teaspoon of honey or maple syrup. It will be a bit looser and won't keep quite as long, so plan to use it within 3 days.
Either. Warm is perfect over pancakes, waffles, and ice cream. Cold is better for yogurt, cheesecake, and anything with whipped cream, where warm compote would melt the topping.
Similar Recipes
With minimal effort, you can whip up this strawberry compote that's perfect for enhancing a variety of dishes. So, why not give it a try? And when you do, don't forget to leave a star rating and share your favorite ways to use strawberry compote!
📖 Recipe
Strawberry Compote
Equipment
- Small Pot
- Glass Storage Container optional
Ingredients
- 2 Cups Strawberries
- ½ teaspoon Lemon Juice
- 2 tablespoon Granulated Sugar
- 1 pinch Kosher Salt
- 2 teaspoon Water - optional
- 1 teaspoon Cornstarch - optional
Instructions
- Start by washing your strawberries, and cutting each one into quarters.
- In a small pot combine your strawberries, lemon juice, sugar, and a pinch of salt. Cover and cook on medium-low heat for 5-6 minutes, stirring gently, until the berries are soft and the juices turn glossy and deep red. (Using frozen strawberries? Add them straight from the freezer and cook 2-3 minutes longer.)
- If you prefer your strawberry compote to be slightly thicker, mix the water and cornstarch in a small bowl and slowly pour into your strawberry compote, stirring continuously. Cook 1 more minute.
- Serve warm or let cool and store in a sealed container in the fridge for 3-5 days. It thickens a bit as it cools.
Notes
Nutrition
Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.
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