How to make a delicious homemade strawberry compote recipe perfect in yogurt with homemade granola or as a filling in cakes like this strawberry layer cake or this vanilla cake with strawberry filling.
This recipe is ultra-easy to make at home with a delicious strawberry flavor and just 3 ingredients for a fruity strawberry puree that's perfect in all your desserts, ice cream and pastries.
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Why you'll love this recipe
Homemade strawberry compote is simply the same recipe as homemade strawberry sauce but in a thicker consistency like a strawberry puree.
Made with just 3 ingredients - fresh or frozen strawberries, sugar and lemon juice - strawberry compote is obtained simply by cooking everything in a saucepan until you get that thick, chunky texture reminiscent of strawberry jam.
It is used as a basic recipe in pastry-making, in frostings such as strawberry whipped cream, in sponge cakes, to flavor creams and mousses in entremets, or simply in your everyday desserts.
If you like strawberries, you won't be able to resist its sweet and fruity taste and a perfect and delicious strawberry topping on vanilla ice cream, cakes, to make sorbets, yogurts, cottage cheese, and more.
More Strawberry recipes
Ingredients notes
Here is an overview of the ingredients needed and possible substitutions to make this delicious strawberry sauce. Scroll down the page to see the quantities in the recipe card.
- Strawberries: You can choose between seasonal fresh strawberries or frozen strawberries to make this strawberry purée all year round.
- Sugar: Essential for a sweet compote, use white sugar, but you can also replace it with natural sugar such as maple syrup, honey, coconut sugar or agave syrup for a lighter version.
- Lemon juice: As an option, fresh lemon juice and lemon zest add a tangy note and act as a preservative in fruit compote. You can replace it with another citrus juice, such as fresh orange juice.
Option
- Other fruits: Mix fresh or frozen berries, raspberries, blueberries, cherries, blackcurrants or other fruits such as rhubarb.
- Thicker compote: Add a bit of cornstarch or potato starch to the preparation to thicken its texture.
- Jam sugar: to make like a fruit jam, replace the sugar with a special jam sugar.
- Vanilla: Pure vanilla extract or vanilla bean seeds for flavoring.
⚠️ You'll find quantities and full instructions in the recipe card at the end of this page.
How to make Strawberry puree
- Place the fresh or frozen strawberries, sugar and fresh lemon juice in a medium saucepan.
- Cook over medium heat for around 15 minutes, until the strawberries have softened to the desired consistency.
- Gently mash if necessary with a potato press or fork, just enough to crush the strawberries a little.
- Allow the strawberry purée to cool, then transfer to a storage jar and place in the fridge.
Tips: For a chunky consistency, don't crush the strawberries too much - they'll soften on their own. For a more smoother texture, you can also directly cut the strawberries into small pieces and cook them.
Serving suggestions
- To fill the Berry and cream Victoria cake, this chocolate strawberry cake or my strawberry whipped cream cake.
- As an insert in Strawberry filled cupcakes.
- On a New York cheesecake, this no-bake strawberry cheesecake or this strawberry swirl cheesecake.
- On fluffy pancakes, in French crêpes, Moroccan pancakes, or Belgian waffles.
- For flavoring mascarpone whipped cream, diplomat cream, pastry cream or buttercream.
Storage and tips
In the fridge: Frozen or fresh strawberry compote can only be stored in the fridge, in a glass jar with a lid (like a jam jar), or in an airtight container for around 1 week.
In the freezer: You can also keep it in the freezer for up to 3 months, but let it defrost gently in the refrigerator overnight.
Sugar-free or less sugar: It's possible to make this recipe without using sugar, by reducing sugar or use a natural sugar such as maple syrup or honey.
More liquid: Cut the strawberries into pieces and cook them for a shorter time, then blend in a blender or food processor and sieve to remove the seeds and obtain a more liquid consistency.
Plus épais : Cuire les fraises entières et non en morceaux et cuire plus longtemps pour faire évaporer le liquide (ou ajoutez un peu de fécule de maïs pour épaissir la préparation).
You will also love
- Lemon curd
- Hazelnut praline paste
- Peanut butter
- Almond butter
- Cinnamon applesauce
- Healthy chocolate spread
- Salted butter caramel
- Blueberry compote
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Strawberry compote
- Total Time: 16 minutes
- Yield: 1 cup
Description
Recipe for homemade strawberry compote with just 3 ingredients (for a 1 cup jar)
Ingredients
- 400 g (2 cups) Strawberries - fresh or frozen
- 60 g (⅓ cup) Sugar - white
- 2 tbsp fresh lemon juice - approx. 30 ml
Instructions
- Place the whole fresh or frozen strawberries in a medium saucepan with the white granulated sugar and fresh lemon juice.
- Heat over medium heat for about 12-15 minutes, stirring occasionally, until the strawberries are softened but still chunky.
- Allow the strawberry compote to cool completely before placing in a glass jar with a lid in the fridge.
Notes
Storage: Up to 1 week in the fridge, up to 3 months in the freezer.
To make a sauce: Cut the strawberries into pieces before cooking them in a saucepan for about 10 minutes, then blend in a blender and strain if necessary.
To thicken: Add a teaspoon of cornstarch to the saucepan to thicken the texture, or cook longer on a low heat to evaporate the liquid and thicken the texture.
Natural sugar: You can replace white powdered sugar with maple syrup, honey, wholegrain sugar or agave syrup.
- Prep Time: 1
- Cook Time: 15 minutes
- Category: sauce, filling
- Cuisine: American
Keywords: strawberry compote, strawberry puree, strawberry coulis, strawberry sauce
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