Fresh Strawberry Compote
This versatile Strawberry Compote is made with simple ingredients including fresh seasonal strawberries, sugar, and lemon juice. It will give your homemade desserts a restaurant-worthy presentation!
A Fresh Strawberry Sauce can be drizzled over cakes or ice cream. This made-from-scratch version is divine!!
Why You Will Love
- Made with seasonal berries, this strawberry sauce is bursting with flavor!
- It’s so much better than any strawberry topping you can buy at the grocery store.
- It’s super versatile and is a delicious strawberry topping for sundaes, cakes like my Lemon Pound Cake, cheesecakes, and more!
- Plus, it’s made with minimal, easy-to-find ingredients.
- Fresh Strawberries – Look for red, fragrant berries. Local berries from a farm stand or farmers’ market are recommended.
- Sugar – white, granulated sugar
- Fresh Lemon Juice – Never use bottled lemon juice, always freshly squeezed.
- Cornstarch – Must be mixed with water to form a slurry. If you add it right from the box, there will be lumps that won’t dissolve.
- Buy ripe, fragrant, unblemished strawberries. They should have a sweet, strawberry aroma.
- Adjust the sugar amount depending on the sweetness of the berries.
- To thicken the sauce, add a slurry of cornstarch and water. The mixture needs to come to the boiling point to thicken.
- To make a slurry, whisk together the cornstarch and water until the cornstarch is dissolved.
- If you’d rather have a smooth sauce, puree the cooked compote after it cools. The result will be a coulis instead of a compote.
How to Use:
This strawberry compote is a tasty topping for all sorts of desserts and even breakfast dishes. Here are some recipes that would be delicious served with this compote.
- Banana Split from Two Peas and Their Pod
- Ice Cream
- Pound Cake
- Buttermilk Pancakes
- Dutch Baby Pancake
- French Toast
Frequently Asked Questions
Keep your strawberry compote in the refrigerator in an airtight container for 1-2 weeks. Use a clean spoon if dishing out from the container to avoid contamination.
Yes, strawberry sauce freezes well. Store it in an airtight container for up to 3 months. Defrost overnight in the refrigerator to serve.
A compote, like this strawberry sauce, is made with fresh or dried fruit cooked in sugar syrup. A coulis is a thick puree or sauce. It typically is much smoother than a compote, and does not need to be cooked.
If you’d like to puree your sauce, the fruit will be ground making a thicker sauce. Adding a slurry of water and cornstarch and bringing the mixture to a boil will also make for a thicker compote.
- 1 pound fresh strawberries, washed with stems and leaves removed, cut in half if large
- 3 tablespoons sugar, more or less depending on the sweetness of your berries
- 1 teaspoon fresh lemon juice
- 1 tablespoon cornstarch mixed with 1-2 tablespoons water, optional, to thicken if desired.
- Place berries, sugar, and lemon juice in a small saucepan.
- Cook for about 10-15 minutes at a simmer, stirring occasionally.
- If you'd like a thicker sauce, mix the cornstarch and water and add to the berries. Stir and cook until thickened.
- Cool and serve.
Keep leftovers refrigerated.
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Amount Per Serving: Calories: 48Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 12gFiber: 2gSugar: 9gProtein: 1g
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