Homemade strawberry compote is the perfect topping for yogurt, ice cream, pancakes and more. It’s easy to make and ready in less than 15 minutes!
- 20 ounces of hulled strawberries, fresh or frozen
- ⅓ cup of sugar (plus more to taste)
- 1 teaspoon of lemon zest (optional)*
- 1 tablespoon of lemon juice (optional)
- Place all of the ingredients in a pot over medium heat and bring to a very gentle simmer.
- Cook for about 8 minutes, stirring frequently until the berries break down a bit and the sauce thickens. I like mine quite thick and chunky but you can lightly mash the strawberries a bit if you want them to be more broken down. Add more sugar as desired and continue to cook long enough for the sugar to dissolve and mix in with the berries (usually about a minute).
- Store in an airtight container in the fridge for up to a couple of weeks. You can also store the compote in the freezer for 6 months.
*If using frozen strawberries, place them in a large bowl and let them thaw completely at room temperature. There will be some excess liquid in the bowl and you can add that to the pot with the strawberries.
*As desired, you can swap the lemon juice for orange juice.
*Once the strawberries have cooked and cooled a bit, you can blend them to get a strawberry puree. Compote is traditionally chunky but you can easily turn it into puree as desired.
- Category: sauce
- Method: stovetop
- Cuisine: American
- Serving Size: 6 (1/4 cup servings)
Keywords: strawberry sauce, strawberry compote, strawberry topping