This Strawberry Compote comes together in minutes with just 5 ingredients and is a versatile topping for so many sweet treats! Enjoy it as a topping for cheesecake, spoon it over a bowl of vanilla ice cream, or serve it with slices of pound cake. It’s the perfect way to elevate any dessert!
Why you’ll love this recipe:
- Luscious Strawberry Sauce – This strawberry sauce is packed with incredible strawberry flavor, and is enhanced by the hint of lemon.
- Easy Recipe – Anyone can make this easy strawberry compote recipe!
- Versatile Recipe – This strawberry topping can be used on lots of different desserts or treats.
- Strawberries – You can use or frozen or fresh strawberries for this recipe. Don’t thaw them if using frozen.
- Granulated sugar – Sugar adds a bit of sweetness to our strawberries and helps draw out the juices.
- Vanilla extract – Use real vanilla extract.
- Corn Starch – A few tablespoons of corn starch mixed with water helps thicken the sauce so it’s not runny. This is your cornstarch slurry.
- Lemon – A hint of citrus compliments the strawberry flavor so well. I like to use a splash of fresh lemon juice and a pinch of zest. But, you can omit these if you don’t have them on hand.
- Gluten-free – This recipe is gluten-free as written!
- Dairy-free – This recipe is dairy-free as written!
How to Make this Recipe Step-by-Step:
Step 1: Make the Strawberry Sauce. Add all the ingredients to a medium saucepan and cook, stirring with a wooden spoon, until the mixture reaches a simmer. Once simmering, continue cooking for about 3-5 minutes, until slightly thickened. And, you’re done!
Step 2: Allow it to Cool. Pour the sauce into a shallow bowl and allow to cool at room temperature or in the fridge for 20-30 minutes before using.
This Strawberry Compote really is incredibly easy to make – it’s a one-step wonder!
Serving + Storage:
Store your Strawberry Topping in an airtight container in the fridge for 1 to 1 and 1/2 weeks. See ideas below for desserts to serve it with!
Expert Success Tips:
- Don’t Over Cook – As long as you follow the directions, you’ll be fine. But, if you over cook the sauce, it can up thick and gloopy.
- Corn Starch Lumps – Be sure that the cornstarch is fully dissolved in the water before adding it to the pot, or you could end up with some little cornstarch lumps in the sauce.
- Can I double this recipe? Yes, that should work just fine.
- Can I try this recipe with other berries or fruits? I recommend trying the Peach Filling from my Peach Cupcakes for peaches, the Blueberry Compote from my Blueberry Cookies for blueberries, and the Cherry Sauce from my White Forest Cake for Cherries. I also have a delicious Strawberry Rhubarb Sauce!
- What’s the difference between Compote and Jam? Jam is cooked longer than a fruit compote, until the fruit is broken down much farther resulting in a thicker consistency. Pectin is also often used in jam. Compote is a great option for those who don’t want to take on the extra work of jam making!
- Can I freeze this recipe? Yes! Let it cool completely, then store in a freezer-safe container for 1-2 months. Thaw in the fridge overnight before using.
- Can I use honey or maple syrup in stead of granulated sugar? I haven’t tried that, so I’m not sure if it would work as a 1:1 swap.
- Help! My sauce didn’t thicken. If you cook this over low heat, it won’t thicken. It has to get hot enough for the cornstarch to activate.
- What’s the texture of this compote like? The strawberries stay in tact, but they’re nice and tender. No need to go mashing this up with a potato masher or anything – they’ve broken down plenty during the cook time!
- Other Fruits – I don’t know if this exact ratio of corn starch to water and this cook time will work for other fruits as different ones have different moisture contents. See FAQs one section above for my sauce recipes for Peaches, Blueberries, Cherries, and Strawberry Rhubarb! Try this Raspberry Compote recipe if you have raspberries to use up.
- Spices – Try adding a pinch of cinnamon or cardamom if you want a hint of warm spices in your compote.
- Nonstick Sauce Pan – Use this to cook your strawberry compote in, and any of my other fruit sauce recipes.
- Mason Jars – I like using mason jars to store fruit compotes in!
Recipes to Serve Strawberry Compote With:
- Spoon it over slices of my Lemon Loaf
- Layer it on top of my 4-Ingredient Cheesecake Dip
- Top my Classic Vanilla Cheesecake with it
- Top my Chocolate Cheesecake with it
- Serve it with Brioche French Toast
- Enjoy it with waffles, pancakes, or yogurt!
More Strawberry Recipes to Love:
- Strawberry Blueberry Pie
- Homemade Strawberry Shortcakes
- Strawberry & White Chocolate Scones
- Strawberry Rhubarb Hand Pies
- Strawberry Caramel Crumble Bars
- Strawberry Salsa
- Strawberry Rhubarb Galette
- Strawberry Rhubarb Crumble
Did you make this recipe? Snap a photo and leave a comment!
Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!
Easy Strawberry Compote
- 1 lb fresh or frozen strawberries if using frozen, do not thaw
- 1/3 cup granulated sugar
- 3 tbsp water
- 1 tbsp corn starch
- 1 tsp vanilla extract
- pinch of lemon zest
- splash of lemon juice
- Make the Strawberry Sauce: Stir together the cornstarch and water in a small bowl, making sure the cornstarch is fully dissolved. Add this and remaining sauce ingredients to a pot on the stove over medium heat. Stir, and bring the mixture to a simmer. Once simmering, cook for 5 minutes, stirring constantly. Remove from heat and allow to cool. You can cool the sauce quickly by pouring it into a shallow bowl or pie plate and placing in the fridge for 20-30 minutes.
- Serve & Store: Store in the fridge in an airtight container until ready to use. This keeps for 1 to 1 and 1/2 weeks in the fridge.
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