Make the most of strawberry season with this quick Strawberry Compote recipe! You only need 3 ingredients and 15 minutes for this versatile sauce that's perfect on cheesecake, yogurt, ice cream, pancakes, and more.
This tasty strawberry compote recipe uses fresh strawberries along with orange juice and a little sugar to make a sweet topping that comes together quickly and easily.
You only need 3 simple ingredients and 15 minutes for this heavenly compote.
Serve it on top of ice cream, yogurt, waffles, or your favorite dessert!
Strawberry season is coming quickly and I am so excited to use these juicy red summer gems to make a variety of recipes.
One of the things I love making with strawberries is a simple fruit compote. Not only can it be used in so many different ways, but one batch lasts 2 weeks and you can also freeze any leftovers.
All you’ll need is strawberries, a little sugar, and orange juice for a zesty balance of flavors.
Cook them down in a pot on the stove and you’ll have a fresh fruit compote in just 15 minutes from start to finish!
Why You'll Love This Recipe
It’s a great way to use strawberries that are abundant in the summer months.
Make this strawberry sauce in 15 minutes or less from start to finish!
You’ll only need 3 simple ingredients that you can find anywhere.
It lasts in the fridge for 2 weeks, so you can make it ahead of time.
Change the texture to your liking by adding fresh strawberries.
Pour it into a pretty jar and gift it to friends, teachers, or neighbors.
Enjoy it on yogurt, ice cream, waffles and more!
- Fresh Strawberries - You’ll need to wash and chop fresh strawberries. Make sure you pick ones that are bright red and ripe. NOTE: You can also use frozen strawberries!
- Granulated Sugar - Gives the compote additional sweetness and helps break down the pectin in the fruit.
- Orange Juice - The perfect pairing in strawberry compote adding a citrus flavor that helps to brighten it up. You can also use water to help thin it out to replace the orange juice.
Step By Step Tutorial
Wondering how to make this recipe? Follow this step by step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Prep: Wash, trim and chop the strawberries (into halves or quarters). Reserve ¼ of the strawberries and set aside.
Cook: Heat the strawberries, sugar, and juice in a pot for 5 mins.
Stir in the remaining strawberries and cook for a further 4 minutes.
Let the compote cool, then transfer to a jar and keep in the fridge for up to 2 weeks.
When choosing strawberries, make sure they are ripe. Underripe strawberries will produce a bitter compote that does not thicken well as underripe strawberries do not have a lot of natural pectins.
To change up the sweetness of your recipe, try using brown sugar, coconut sugar, maple syrup, or honey to replace the white granulated sugar.
If you enjoy a compote that is more thinned out and has a bit more syrup, add water until you reach your desired consistency.
Adding some of the strawberries later means there are still some whole pieces in the strawberry compote. You can skip this step and cook them all at once if you prefer a smoother compote.
Save your strawberry tops and try them in these ways!
Swirl some strawberry compote into a dish of yogurt, then top with a sprinkling of chocolate granola.
It's a great filling for a cake. Just spread the cooled compote between cake layers.
Pile it onto French toast, along with sweetened sour cream (1 tablespoon of sour cream, with 1 teaspoon of powdered sugar stirred in) for a tasty brunch.
Makes a great sweet topping to Baked Oatmeal for breakfast.
Jazz up your dessert by adding some strawberry compote on top of cheesecake, or Vegan Cheesecake.
Use it to top a dish of vanilla ice cream.
Swirl it into your morning oats.
Layer it into Yogurt Parfaits along with your favorite granola.
Fresh lemon, lime, or grapefruit juice can replace the orange juice in this strawberry compote recipe for a unique citrus flavor.
If using for sweet breakfast foods, add a pinch of cinnamon or Pumpkin Pie Spice for a delicate warming flavor.
Put a handful of blueberries in at the start of cooking.
Include chopped rhubarb at the beginning to make a strawberry rhubarb compote, plus an extra teaspoon of sugar to counteract the rhubarb's bitterness.
Add some blueberries or blackberries to the mix to make a mixed berry compote.
Add a few drops of vanilla or almond extract for a depth of flavor.
Grate in some fresh ginger for extra warming flavor.
To Make Gluten Free: This recipe for strawberry compote is made with 100% gluten-free ingredients.
To Make It Vegan: Strawberry compote contains no animal products making it 100% vegan. However, be sure to check that your sugar is vegan. In the States, you'll need to try organic sugar as regular sugar is sometimes filtered with non-vegan products. In the UK, sugar is mostly vegan.
Storing: Store any leftover compote in a glass jar with a lid in the fridge for up to 2 weeks.
Freezing: Compote can be frozen in small batches in freezer-safe bags with the air removed for up to 3 months. Let thaw in the fridge completely before serving.
The fruit's natural pectin should release and thicken as it cools. If it’s too thin, you can add a small amount of cornstarch mixed with water to help thicken it up.
Jam usually has a thickening agent added and has more sugar to help preserve it and make it last longer. A compote only uses the natural pectin of the fruit and usually contains whole fruit pieces, has less sugar, and can't be stored for long periods of time.
Yes! The flavor and texture may vary slightly, but it will still taste delicious. In some compotes, it will affect the color slightly.
Compote is delicious served either warm or cold.
Coulis is pureed, or strained, to a thinner sauce, while compote has larger pieces of fruit.
If you still have more strawberries to use up, try them in these other tasty recipes!
More Easy Compote Recipes
I hope you love this versatile strawberry compote as much as we do! Be sure to check out these other easy fruit compotes:
And check out this list of the best compote recipes!
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- 1 pound (450g) fresh strawberries or frozen
- 2 tablespoons granulated sugar
- 3 tablespoons orange juice or water
- Wash and hull (remove the green leaves) the strawberries, then cut them into quarters (or halves for small ones).
- Reserve ¼ of the strawberries and add the rest to a medium saucepan, along with the sugar and orange juice.
- Cook over medium heat for 5 minutes, stirring often, until the strawberries break down. Stir in the remaining strawberries and cook for a further 4 minutes.
- Remove from heat and allow the strawberry compote to cool. It will thicken more as it cools.
- Transfer to a jar and keep in the fridge for up to 2 weeks.
- Swirl some strawberry compote into a dish of yogurt, then top with a sprinkling of granola.
- Spoon some on top of a serving of Fluffy Vegan Waffles or Pancakes.
- Use the cooled compote as a cake filling.
- Pile it onto French toast, along with sweetened sour cream (1 tablespoon of sour cream, with 1 teaspoon of powdered sugar stirred in) for a tasty brunch.
- Makes a great sweet topping to Baked Oatmeal for breakfast.
- Jazz up your dessert by adding some strawberry compote on top of cheesecake.
- Use it to top a dish of vanilla ice cream.
- Swirl it into your morning oatmeal.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.