Strawberry Compote

Strawberry compote made with just 3 ingredients for a quick, chunky strawberry sauce you can use as a cake filling, dessert topping, or swirl into yogurt.

This homemade strawberry compote is thick, glossy, and packed with real strawberry flavor.

It’s a simple stovetop recipe that comes together fast with fresh or frozen strawberries, sugar, and a splash of lemon juice.

I use this strawberry compote as a base in many cake recipes. It adds real strawberry flavor without making fillings runny, and you can keep it chunky or lightly mashed depending on the dessert.

Why you'll love this recipe

• Fast 3-ingredient strawberry sauce ready in about 15 minutes
• Thick, spoonable texture that works for cakes, cheesecakes, pancakes, and more
• Big strawberry flavor you can make year-round with fresh or frozen berries

Ingredients you need

• Strawberries - Use fresh or frozen strawberries. Frozen work perfectly and don’t need thawing.
• Sugar- Granulated sugar helps draw out juices and balance the flavor. Adjust to taste.
• Lemon juice - Optional but recommended. It brightens the strawberry flavor without making it tart.

Tips for strawberry compote

• Use ripe strawberries for the best flavor and natural sweetness.
• Cook gently over medium heat to avoid burning and preserve the fruit taste.
• Mash lightly if using as a cake filling so it stays thick, not runny.
• Let the compote cool completely before using in cakes or frostings.
• Adjust sugar at the end if needed, depending on the sweetness of the fruit.

How to Make Strawberry Compote for Cake Filling

1. Cook strawberries, sugar, and lemon juice over medium heat for about 15 minutes, until the fruit softens and the juices reduce.
2. Mash lightly with a fork or potato masher to keep a slightly chunky, cake-friendly texture.
3. Cool completely, then transfer to a jar and refrigerate before using as a cake filling.

How to use strawberry compote

• Baking base – Use as a fruit layer in layer cakes, entremets, or roll cakes
• Cake filling – Spread between sponge cake layers without making them soggy
• Cupcake center – Pipe a small amount inside vanilla or chocolate cupcakes
• Frosting flavor – Fold into buttercream, whipped cream, or mascarpone frosting
• Dessert topping – Spoon over cheesecake, pancakes, waffles, or yogurt

Storage

• Store in an airtight container in the refrigerator for up to 7 days.
• Freeze for up to 3 months and thaw overnight in the fridge.

Recipe variations

• Chunky strawberry compote: mash very lightly for visible fruit pieces
• Smooth version: blend briefly for a sauce-like texture
• Low-sugar compote: reduce sugar or replace with honey or maple syrup
• Mixed berry compote: combine strawberries with raspberries or blueberries
• Thicker filling: cook a few extra minutes to reduce more moisture

Recipe Questions

Can I use frozen strawberries?

Yes. Frozen strawberries work perfectly and release more juice while cooking.

Is this strawberry compote thick enough for cakes?

Yes. Once cooled, it’s stable and won’t soak into cake layers.

Can I make it ahead of time?

Yes. It’s best made a day ahead so it fully cools and thickens.

What’s the difference between compote and coulis?

Compote is chunky and cooked, while coulis is smooth and blended.

Can I freeze strawberry compote?

Yes. Freeze in small portions and thaw gently in the fridge.

More strawberry cake fillings & desserts

• Strawberry buttercream frosting
• Strawberry whipped cream
• Strawberry cream cheese frosting
• Strawberry buttercream cake
• Vanilla cake with strawberry filling

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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