Strawberry Compote
I always have a jar of strawberry compote in my fridge. Because I make it with frozen strawberries, I can enjoy it any time of year without waiting for berry season. Spoon it over pancakes, yogurt, cheesecake, or ice cream, and suddenly even the simplest breakfast or dessert becomes even more delicious!
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Strawberry Compote Recipe
I make a batch of this almost every week. It's the kind of recipe that doesn't feel like cooking, more like a few minutes of stirring while I'm doing something else in the kitchen. It's one of those little recipes that makes busy mornings and last-minute desserts so much easier.
If you don't already know the difference between strawberry compote and strawberry sauce, it's pretty basic. Both of them are sauces, but compotes are made by cooking the fruit first. Also, typically (but not always) a compote is a little bit chunkier than a sauce.
Why You'll Love this Recipe
It fits into busy days. Once it's simmering, you can prep the rest of breakfast, clean up the kitchen, or simply let it do its thing.
You can make it just the way you like it. Leave the berries chunky for a rustic topping or mash them as they cook for a smoother strawberry sauce that's perfect for drizzling.
A little goes a long way. One batch adds homemade flavor to everything from weekend brunches to easy desserts, making it a recipe you'll reach for again and again.
Ingredients
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Frozen strawberries are the star of this recipe. There's no need to thaw them first-they'll soften as they cook. You can use fresh strawberries instead if you have them, but keep in mind they may need a few extra minutes to break down.
Maple syrup adds just the right amount of sweetness while letting the strawberry flavor shine. If you don't have maple syrup, honey is an easy substitute with a slightly different flavor.
A splash of vanilla extract enhances the berries, while a pinch of salt balances the sweetness and rounds out the flavor.
How to Make Strawberry Compote
Scroll down to the recipe card for the full step by step instructions! ⬇️
Jump to Recipe
- Add your frozen strawberries straight to the saucepan over medium heat. Give them a stir every so often so they don't sit on the hot pan too long.
- Once they're mostly thawed and juicy, stir in the maple syrup, vanilla, and salt.
- Let it simmer, stirring occasionally so nothing sticks. Pull it earlier for a chunkier sauce, or let it run longer if you want it more jammy.
- Want it smooth? Puree it with an immersion blender (affiliate) while it's still warm. Prefer some texture? Leave it as is.
Madison's Tips for Success:
I've tested this recipe and have successfully made it many times. Use these tips to ensure that it turns out perfectly for you, too!
- Taste it before you call it done. Strawberries vary in sweetness, especially frozen ones, so if yours taste more tart than sweet, stir in an extra half tablespoon of maple syrup at the end.
- If you want an extra-silky sauce with no seeds, strain it through a fine mesh sieve after blending.
- Let it sit at room temperature for a few minutes before serving. It mellows slightly and the flavor comes through a little more than straight off the stove.
Storing and Freezing
Keep leftover strawberry compote in an airtight container or glass jar in the refrigerator for up to 1 week. It will thicken slightly as it chills, so give it a good stir before serving.
For longer storage, freeze it in a freezer-safe container or silicone ice cube tray (affiliate) for up to 3 months. Thaw overnight in the refrigerator or gently warm it on the stovetop or in the microwave until it reaches your desired consistency.
Strawberry Sauce Recipe FAQs
Not exactly. Strawberry compote is made by gently cooking strawberries with sugar until the fruit softens but still has some texture. Strawberry sauce is usually smoother and may be blended or cooked longer for a thinner consistency.
Absolutely! This is perfect for making ahead. Store it in the refrigerator until you're ready to use it, then serve it chilled or gently warm it before spooning over your favorite desserts or breakfasts.
Yes! Stir it into lemonade, sparkling water, milkshakes, or cocktails for an easy way to add fresh strawberry flavor.
Serving Ideas
Spoon it over no bake strawberry cheesecake bars, layer it into strawberry shortcake cups, or swirl it into fruit dip. It's also delicious over waffles, French toast, oatmeal, or a bowl of vanilla yogurt when you want an easy breakfast upgrade.
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Strawberry Compote
Ingredients
- 16 ounces frozen strawberries about 2.5 cups
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Add 16 ounces frozen strawberries to a saucepan over medium heat. Stir occasionally as the strawberries thaw and begin to break down, about 3-5 minutes.
- Once berries are mostly thawed and starting to release their juices, add 3 tablespoons maple syrup, 1 teaspoon vanilla extract, and ⅛ teaspoon salt. Stir well to combine.
- Let sauce simmer for 5-10 minutes, stirring occasionally, until the strawberries have mostly broken down and the sauce has thickened slightly.
- Remove from heat and let the compote cool slightly before serving.
Notes
- If you like a chunkier consistency, simmer less. If you want it more broken down and jammy, simmer longer.
- For a smoother sauce, use an immersion blender to puree the cooked berries, or mash them thoroughly with a fork. For a chunkier, more textured sauce, skip this step and leave them as is.
- If you want to use fresh strawberries, use about 2 cups. Frozen strawberries have less water content in them, so fresh strawberries will release more liquid as they cook down.
Nutrition
Other Strawberry Desserts
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