Strawberry Compote

This is a sweet treat for everyone to eat! If you are not familiar with compote, compote is simply fruit that is cooked in syrup. You may have seen it before on desserts such as cheesecakes or cakes. Or, perhaps you have seen it atop breakfast items such as French toast, (that’s my favorite way to eat and serve it!) pancakes, or waffles. It’s even good with ice cream and you can adjust the sweetness of it to your taste buds. 

Strawberry compote is the perfect sweet food to make if you’d like to jazz up a dessert. It’s extremely easy to make and can be made with fresh or frozen strawberries. If you prefer to not use strawberries, then you can use whatever berries you like. Just be sure to follow the same steps with the same measurements and quantities.

Strawberry Compote

5 from 1 vote

Recipe by Madison Course: DessertDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Ingredients

• 2 cups 2 strawberries

• 2 tablespoons 2 granulated sugar

• 1 tablespoon 1 lemon juice

• 1 tablespoon 1 cornstarch (as needed)

Directions

• Wash strawberries and pat them dry. Core and slice them in half.
• In a large saucepan over medium heat, combine strawberries, sugar, and lemon juice. Bring to a boil and then reduce to a simmer.
• Simmer for 10 minutes.
• Stir in cornstarch as needed.
• Serve on dessert or breakfast food (pancakes, french toast, etc.) and enjoy!

Notes

• This compote can be canned and stored in the refrigerator for up to 2 weeks. 
• Other berries can be used in place of or along with the strawberries

To make this easy Strawberry Compote, you will need to use 2 cups of strawberries, 2 tablespoons of granulated sugar, 1 tablespoon of lemon juice, 1 tablespoon of water, and 1 tablespoon of cornstarch. Add more cornstarch if needed. 

Cornstarch is one of the most important components here. It is needed because it is used to thicken up the mixture. Do not worry about it messing up the taste. Cornstarch is pretty much flavorless. Although, I have noticed a chalky taste in the past when I have used too much of it. We don’t want it to get too chalky which is why this recipe only calls for a tablespoon. If you forgo the cornstarch, the compote will still taste the same, but the mixture will just be too liquidy.

The first step to making this is to wash the strawberries, pat them dry, and core and slice them in half. Next, in a large saucepan over medium heat, combine the strawberries, sugar, and lemon juice. Bring everything to a boil and then reduce it to a simmer for 10 minutes. Stir in cornstarch as needed. Finally, serve the strawberry compote on sweet food and enjoy! Or, jar it and save it for later. This compote can last for up to 2 weeks in the refrigerator. 

Hopefully, you can tell that this is a fun recipe to learn how to make. It is easy to memorize how to make and is hard to get it wrong! Making this is always nice and easy to have a way to spruce up a dessert. Enjoy your Strawberry Compote on your food of choice!!