Sweet, succulent strawberries are one of the great joys of summer. This easy strawberry compote recipe works with just about everything, whether it’s a bowl of yogurt for breakfast, or the smartest dessert.
Strawberry compote
Strawberries are probably one of the most popular fruits, come early summer we will eat our fill sharing a daily punnet.
This compote is so easy to make, with just three ingredients, and will take your strawberries to another level, and many more ways of serving them!
See also
- Plum compote, a delicious use for an abundant harvest
- Make the most of tart fruit with this gorgeous gooseberry compote
- Cranberry compote is zesty tart and refreshing
- Smooth, and richly flavoured strawberry coulis is so good in ice cream
- All my fruit compote recipes
The only problem with strawberries is that they don’t keep, and they are far better for not being chilled. The varieties sold in supermarkets are selected because they can be transported and stored, yet they still last for a few days at best.
This strawberry compote recipe is not a preserve, but it will extend the life of the fruit, whilst keep all that lovely flavour.
This compote is sweet and delicious but without too much sugar so it is never jammy or sticky and still tastes wonderfully fresh. If fresh strawberries are out of season, you can use frozen fruit.
I find a fruit compote a great way to get more fruit into my diet. A jar in the fridge is easily added to a breakfast bowl, so you can start the day with an extra portion of fruit!
You can also use this strawberry compote recipe in all sorts of desserts and puddings, and it is wonderful over ice cream.
Why make strawberry compote
- Gorgeous, fresh, summery strawberry flavour.
- Makes your fresh strawberries last a bit longer with very little effort.
- A quick and easy 3 ingredient recipe
- There are so many delicious ways to enjoy this.
Strawberry compote ingredients
- Strawberries – fresh and ripe (your favourite variety) or you can use frozen out of season.
When buying strawberries make sure they are red all over, with no unripe white fruit around the stalks. Turn the punnet over and look at the ones at the bottom too, as these tend to go bad first. - Sugar – I use golden caster sugar as I like the extra flavour, but regular caster or granulated sugar is fine.
- Lemon – juice only
- Cornflour (optional, not shown) – to thicken the compote
How to make strawberry compote – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this strawberry compote recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Wash the strawberries and remove the leaves and hulls (if present). Cut the berries in half, or into quarters for larger fruit. Put in a saucepan and add the sugar. Then juice the lemon and add the juice to the pan.
Helen’s Fuss Free Tip
For best results, roll the lemon under the heel of your hand on a hard work surface to break down the membranes and release more juice.
Step Two – Bring to a gentle simmer, stirring all the time. Stir gently, as you want a compote with pieces of fruit and not a smooth puree.
The strawberries will release their juice and this will combine with the sugar to make a thick syrup. This takes about 5–10 minutes.
If you want a thicker syrup, or if it seems too watery (which can happen if you use frozen fruit), you may want to thicken the compote with a little cornflour.
To do this, put a teaspoon of cornflour/cornstarch in a small bowl. Add two spoons of the strawberry juice and stir to make a smooth paste.
Add the cornflour mix back to the compote and stir in. Cook for another minute. Repeat if needed. Do not add the cornflour directly to the compote in the saucepan.
Step Three – When you are happy with the compote, remove it from the heat and transfer to a storage jar or pot. When the compote is cold, store it in the fridge.
Serving suggestion
Enjoy your strawberry compote as a simple breakfast or dessert, with a little yogurt or cream.
Swirl into a bowl of yogurt or use it to top French toast or pancakes, rice pudding or vanilla ice cream.
Use it in an ice cream sundae, knickerbocker glory or Eton mess.
Add it to a rhubarb crumble.
Use as a topping for cheesecake or filling for a meringue roulade.
Variations
- Add a glug of elderflower cordial.
- Use frozen strawberries. The recipe still works well, though you will probably find you need to use a little cornflour to thicken the compote. I find that I get better, riper strawberries in freezer bags bought out of season.
- If you don’t have enough strawberries you can add some other seasonal berries for a mixed fruit compote.
Storage
Fridge – Cover your strawberry compote and move it to the fridge as soon as it is cold. Stores for about five days.
Freezer – Once cool transfer to a watertight container and freeze. Because of the sugar the sauce will not freeze solid so keep the container upright or the sugary juice will slowly leak out and make the everything beneath it sticky.
Defrost overnight in the fridge to use.
Hints and tips
- Treat your strawberries gently, keeping the heat to a very gentle simmer and stirring carefully to dissolve the sugar without breaking up the fruit. You want a compote and not a strawberry coulis or sauce.
FAQs
A fruit compote is fruit cooked lightly in a little sugar and the juice of the fruit, forming a syrup. Unlike a puree, sauce or coulis, it should retain substantial pieces of the fruit.
No. This strawberry compote recipe will make your strawberries last a little longer, as long as you keep it in the fridge. It is not, however, a preserve in the sense of strawberry jam, which can last for several years.
Keep your strawberry compote chilled and enjoy within the week.
Hopefully, you won’t need to thicken your strawberry compote if you are using fresh fruit. However, if you do need to, you can use just a little cornflour slurry. This is much more likely to be an issue if you are using frozen berries.
Cornflour may be also be useful if you are using the compote to top a dessert rather than serving it on the side. A thicker compote will be more likely to stay in place and not run down the sides of your cheesecake!
More fruit recipes
- Roasted plums – a sumptuous spiced dessert
- Stewed rhubarb – light and fresh
- Gooseberry fool – a creamy and delicious treat
- Explore more fruit recipes
Strawberry Compote
Ingredients
- 400 g strawberries (1)
- 3 tbsp (45 g) caster sugar
- 2 tbsp lemon juice (fresh)
Optional
- 1 tsp cornflour/cornstarch
Instructions
- Wash the strawberries and remove the leaves and hulls. Cut the berries in half, or into quarters for larger fruit.400 g strawberries
- Put the strawberries in a saucepan and add the sugar. Then juice the lemon and add the juice to the pan.3 tbsp caster sugar, 2 tbsp lemon juice
- Bring to a gentle simmer, stirring all the time. Stir gently, as you want a compote with pieces of fruit and not a smooth puree.The strawberries will release their juice and this will combine with the sugar to make a thick syrup. This takes about 5–10 minutes.
- If the compote does not thicken, you can use a little cornflour (see notes).1 tsp cornflour/cornstarch
- When you are happy with your compote, transfer to a storage container, cover and store in the fridge once cold.
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