This easy strawberry compote is quick and delicious! Low sugar, just a few ingredients, and thickens without cornstarch. Perfect topping for pancakes, cheesecake and more!
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Strawberry compote is an easy way to bring more berries into your life, and who doesn't want that? This simple recipe uses only two tablespoons of sugar, and thickens naturally with the addition of a little lemon juice.
Compote is a great way to use up berries before they go bad and can be used in so many delicious ways. Let's cut down on food waste while enjoying all the flavor, shall we?
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Strawberry compote is dairy free, low in sugar, and easy to make!
- Dairy free and gluten free!
- Only 2 tablespoons of sugar per pound of fruit.
- Make it in 3 easy steps!
- Ready in 30 minutes.
- Serve strawberry compote on pancakes, ice cream, yogurt, the possibilities are endless!
Compote vs Jam
Compote is not jam, it's much easier and stress-free in my opinion! Compotes use just a couple of tablespoons of sugar, and they should be stored in the refrigerator and eaten within a few days.
Jam might use several cups of sugar, and if you plan to can it, needs to be transferred to sterilized containers and prepared in a very specific way to avoid bacterial growth.
Ingredients you'll need
You only need 4 ingredients to make strawberry compote! So simple!
- Strawberries: When making strawberry compote, you don't need the most perfect strawberries ever. If they are perfect, yay, but if they have been hanging around in the fridge and aren't looking so perky anymore, that's okay. Just cut off any really bad mushy spots and you're good to go.
- Sugar: Great news - compotes only use a little bit of sugar, so you can feel a bit better about indulging.
- Lemon juice and zest: The lemon juice will help it thicken a bit, the zest adds additional brightness.
- Water
Recommended tools and equipment
You don't need any special equipment to make strawberry compote. You'll be able to make a perfect batch with ordinary kitchen pans and tools.
- Medium-sized deep sauce pan: You need to give the compote enough room to cook down without scorching, so go for deeper rather than wider.
- Paring knife and cutting board: To cut the strawberries.
- Silicone spatula: For stirring the compote as it cooks.
How to make strawberry compote in 3 easy steps!
Step 1: Cut up the strawberries
Hull the strawberries and cut them in half, or quarters if they are very large.
Step 2: Combine strawberries with sugar and lemon juice
Add the strawberries, sugar, lemon juice, and water to a deep saucepan and place over medium heat.
Step 3: Simmer the strawberry compote
Cook the strawberry compote over medium heat, stirring occasionally until the mixture thickens to your desired consistency, 20-25 minutes. Stir in lemon zest, and set aside to cool.
Tips and Substitutions
- If you want to skim the foam off the top, you can, but it's not essential. Since the compote will be stored in the fridge and you're not canning it, there's no need to worry about air bubbles letting in bacteria. You can just stir them away.
- You can adjust the cooking time to suit the thickness you prefer. If you want it more liquidy to use on pancakes, stop the cooking sooner. If you like a thicker consistency, cook it longer. Just remember it will thicken slightly as it cools.
- Don't cook strawberry compote on too high a heat. You want a medium simmer, not a rolling boil.
- You can substitute other berries or even mixed berries in equal amounts.
How to serve strawberry compote
You can use strawberry compote in so many ways. Try these ideas.
- Pour over the top of my Cornmeal Pancakes for a sweet/savory combo.
- Serve inside my Buckwheat Crêpes when you're feeling French!
- It's the perfect strawberry topping for your favorite ice cream flavor.
- Layer compote into Yogurt Parfaits.
- Ladle some on top of French toast, pancakes or waffles.
- Put strawberry compote on cheesecake! The most classic thing ever!
FAQ
Store in an airtight container in the refrigerator for 5-7 days.
Compote freezes well in an airtight container for up to 3 months. Allow to thaw in the refrigerator before serving.
More strawberry recipes
More dairy-free strawberry recipes!
- Flip strawberries to the savory side with this Strawberry Arugula Salad with Basil and Mint.
- A Strawberry Dairy Free Milkshake hits the spot on a hot day. Or anytime, really.
Recipe
Easy Strawberry Compote
Equipment
- large saucepan non-reactive
Ingredients
- 1 pound fresh strawberries
- 2 tablespoon sugar
- 2 tablespoon lemon juice
- 2 tablespoon water
- zest of one lemon
Instructions
- Hull the strawberries and cut them in half, or quarters if they are very large.
- Add the strawberries, sugar, lemon juice, and water to a deep saucepan and place over medium heat.
- Cook over medium heat, stirring occasionally until the mixture thickens to your desired consistency, 20-25 minutes.
- Remove from heat, stir in lemon zest, and set aside to cool.
Notes
- If you want to skim the foam off the top, you can, but it's not essential. Since the compote will be stored in the fridge and you're not canning it, there's no need to worry about air bubbles letting in bacteria. You can just stir them away.
- You can adjust the cooking time to suit the thickness you prefer. If you want it more liquidy to use on pancakes, stop the cooking sooner. If you like a thicker consistency, cook it longer. Just remember it will thicken slightly as it cools.
- You can substitute other berries or even mixed berries in equal amounts.
- Store in an airtight container in the refrigerator for 5-7 days.
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