Strawberry Compote

This sweet, vibrant, and easy strawberry compote is ready in under 20 minutes! It’s the perfect addition to pancakes, waffles, ice cream, biscuits, and more! With bright, fruity flavors, this recipe is guaranteed to win anyone over.

If you have extra strawberries on hand, you need to try making this strawberry compote! Between this and my blueberry compote recipe, I can’t decide which one I love more. I’ll let you be the judge!

Why I love this recipe

If you’re a jam lover, strawberry compote is a must-try! You only need 6 easily accessible ingredients, so you can throw it together whenever you need a flavor enhancer.

It comes together in under 20 minutes, making it a go-to for last-minute brunches or dessert toppings. And while this recipe is perfect as-is, it’s incredibly easy to customize with different fruits, citrus zest, or savory options like black pepper.

Ingredient notes

Once you have your berries, you only need a few more staple ingredients for this strawberry compote. Find a breakdown and suitable substitutes below!

Strawberries
I prefer fresh strawberries, but you can also use frozen berries if they aren’t in season. If you are using frozen berries, just cook them straight from the freezer. You may need to extend the cooking time by a few minutes.

Sugar
I typically opt for cane sugar for my strawberry compote, but any vegan-certified granulated sugar you have on hand, including brown sugar, should work.

Substitute: If you try a liquid sweetener like maple syrup or agave, you may need to add a little more cornstarch or reduce the liquid.

Lemon
I love the combination of lemon and strawberry, so I added both lemon juice and zest to the recipe. It gives the compote a fresh, tangy dimension. Use freshly squeezed lemon juice, and remember to thoroughly wash the lemon before zesting it.

Substitute: You can use other citrus fruits like orange or lime. If you use orange, reduce the sugar by about a tablespoon since it’s sweeter than lemon or lime on its own.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

Learn the best way to make strawberry compote with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results!

Preparation

Wash and stem the strawberries, then cut them into halves or quarters. Mix the cornstarch and water to create a slurry, and zest and juice the lemon.

Non-organic strawberries are one of the most heavily sprayed foods, so it’s critical to thoroughly wash them. They’re one of those fruits that I highly recommend splurging on organic for.

Cooking

Step 1
In a medium saucepan, combine the cut strawberries, cornstarch slurry, cane sugar, and lemon zest.

Not all compotes contain cornstarch, but I like to add it to thicken it right up. If you don’t have any, omit both the cornstarch and water.

Step 2
Bring the mixture to a simmer for 10 minutes over medium-low heat. During this time, the strawberries will soften, and the mixture will begin to thicken. Stir occasionally to ensure even cooking and prevent sticking.

It’s important not to rush this process. A gentle simmer allows the strawberries to break down naturally and the sugar to dissolve without burning.

Step 3
When the mixture has thickened to your liking, taste and adjust the sweetness if necessary. Stir in a tablespoon of lemon juice and continue cooking for a few more minutes. Remove it from the heat and let the compote stand for about 10 minutes.

Adding the lemon juice towards the end preserves its fresh, tangy flavor, which can be diminished with prolonged cooking.

Serving suggestions

Strawberry compote makes the best topping for just about everything! For breakfast, try it with vegan buttermilk pancakes, vegan pumpkin pancakes, vegan sweet potato pancakes, vegan French toast, and high-protein overnight oats.

It also pairs equally well with desserts like ice cream, vegan sweet potato brownies, or with vegan whipped cream. I even like to serve it on a slice of dairy-free bread or vegan biscuits with vegan cream cheese or peanut butter.

Cooking tips

Select ripe strawberries: Use ripe, bright red strawberries for the best flavor and natural sweetness. Avoid overripe or bruised berries since they can result in a mushy texture and a slightly fermented taste.

Adjust sugar based on fruit’s sweetness: Taste your strawberries first and adjust the sugar accordingly, as their natural sweetness can vary.

Lemon zest technique: Use a microplane over a box grater to zest the lemon. It has finer blades, which allows it to shave more finely and prevents accidentally grating the bitter white pith.

Frequently asked questions

Storing & reheating

Storing and reheating strawberry compote is a breeze! Let the compote cool completely before storing it to preserve its texture and flavor.

Fridge
Store your strawberry compote in an airtight container in the refrigerator for up to 1 week. The container should be airtight to maintain freshness and prevent absorption of other fridge odors.

Freezer
If you want to keep the compote for a longer period, it freezes well. In a freezer-safe jar or container, it will last up to 3 months. Let it thaw overnight in the fridge before serving again.

Reheating
Compote is typically enjoyed cold or at room temperature, but you can gently reheat it in a saucepan over low heat, stirring occasionally. If it has thickened too much during storage, add a little water or additional lemon juice.

Note: Since compote has a relatively low sugar content, it is not safe for canning.

More sauces & spreads

Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.