This recipe for homemade Strawberry Compote is quick & easy to make with just a few simple ingredients. You can leave it chunky or blend it to make a delicious strawberry sauce which is the perfect topping for crepes, pancakes, cheesecakes, and many other desserts!
Yay, for strawberry season! It’s the perfect time to eat as many strawberries as you can and to make your favorite vegan strawberry desserts. I always loved this special season back in Germany because my mom, my sister, and I spent hours picking fresh organic strawberries at the nearby farmer. We ended up going home with buckets full of strawberries and therefore, tried out lots of different strawberry recipes.
Of course, we made strawberry jam which tasted amazing, and we also baked many cakes like this Strawberry Crumb Cake.
What Is Strawberry Compote?
It’s a thickened fruit sauce or “stew” made from strawberries, a sweetener, and a few other ingredients which are cooked for some minutes on the stove. It is not as sweet as strawberry jam because it contains a lot less sugar. Therefore, it keeps in the refrigerator for just about 10 days (we always finish it within a few days though).
I prefer using fresh strawberries but you can also use frozen strawberries. If using frozen berries, I would recommend cooking the compote a bit longer (or skipping the water) because frozen berries release more liquid.
I love how versatile it is, as it complements almost all desserts like Cheesecakes, Brownies, etc. or breakfast treats like Waffles! The possibilities are endless!
All ingredients including measurements and nutrition facts (calories, etc.) are listed in the printable recipe card below.
How To Thicken It?
Even though strawberries contain some natural pectin, I still like adding a tiny bit of cornstarch which helps to thicken the strawberry compote and make it more “jelly-like”. But you can leave it out if you increase the cooking time or reduce the amount of water. I will mention some cornstarch substitutes below under “Tips & Substitutes”.
How To Make This Recipe?
This recipe has only 3 simple steps and 5 minutes of prep time.
STEP 1: Wash, hull, and chop the strawberries. You can quarter them or chop them into smaller pieces.
STEP 2: Add all ingredients to a pan or saucepan and stir to combine until the cornstarch dissolves and no lumps remain. Then turn on the heat and bring the mixture to a simmer. Let it simmer over low to medium heat for about 6-8 minutes, stirring occasionally.
STEP 3: Let the compote cool completely (it will thicken more) and transfer to clean (sterilized) glass jars.
If you prefer a strawberry sauce (perfect to drizzle over a Vegan Cheesecake), then simply use an immersion blender or regular blender and blend until the sauce reaches the desired consistency.
My favorite combination is to drizzle the strawberry sauce over pancakes with peanut butter like these 3-Ingredient Oat Flour Pancakes:
Tips & Substitutes
How to store? Store the strawberry compote in the fridge for up to 10 days. It’s also possible to freeze it!
Sweetener: Any granulated or liquid sweetener is fine. I used maple syrup which is refined sugar-free but you can also use other sweeteners like agave syrup, brown rice syrup, date syrup, regular sugar, or keto-friendly sweeteners like Erythritol.
Water: Feel free to use orange juice instead of water but I would recommend skipping the lemon juice if using orange juice.
Lemon juice: It’s totally fine to use lime juice. If you have organic lemons or limes, I recommend also adding a little of the zest (e.g. 1/2 tsp) to enhance the flavor of the compote!
Cornstarch: You can use arrowroot flour, tapioca flour/starch, or potato starch instead of cornstarch.
Vanilla: I like adding a little vanilla extract (about 1/2 teaspoon) for flavor but that’s totally optional.
Canning: Due to the low amount of sugar, this compote is not appropriate for canning.
Variation: Add other berries of choice, for example, blueberries, blackberries, currants, or raspberries to make a delicious fruit compote!
Serving ideas: I linked a couple of recipes above. The compote/sauce is not only great as a drizzle over desserts/breakfast treats like Vegan Crepes or Banana Bread. It also makes a great filling for Sweet Dumplings (German Dampfnudel)! Or why not layer your Chia Pudding with a little compote/sauce. Spoon it over ice cream, stir it into yogurt or use it as a low-calorie toast spread. It’s so yummy!
Should you give this tasty strawberry compote a try, please leave a comment below, and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes!
- 1 pound (450 g) strawberries (*see notes)
- 1/4 cup (60 ml) water (*see notes)
- 2 tbsp lemon juice or lime juice
- 2-4 tbsp sweetener of choice (*see notes)
- 1/2 tbsp cornstarch (*see notes)
- You can watch the video in the post for visual instructions.Wash, hull, and chop the strawberries. Depending on their size, you can quarter them or chop them into smaller pieces.
- Add all ingredients to a medium saucepan and stir to combine until the cornstarch dissolves and no lumps remain. Once dissolved, turn on the heat and bring the mixture to a boil. Let it simmer over low to medium heat for about 6-8 minutes, stirring occasionally. Taste it and add more sweetener/lemon juice if needed.
- Let the compote cool completely (it will thicken more) and transfer to clean (sterilized) glass jars. You can blend it with an immersion blender to make a strawberry sauce. Enjoy! Store in the fridge for up to 10 days. Check the recipe notes below for substitutions.
- Strawberries: You can use fresh or frozen strawberries. If using frozen berries reduce or skip the water. You can replace a part of the strawberries with other berries of choice (e.g. blackberries, blueberries, etc.).
- Sweetener: Any granulated or liquid sweetener is fine. Use maple syrup, brown rice syrup, or date syrup, etc. for a refined sugar-free version. Erythritol is perfect for a keto-friendly version.
- Cornstarch: It thickens the compote and makes it more jelly-like. You can use arrowroot flour, tapioca flour/starch, or potato starch instead of cornstarch. If you don't want to use it, simply skip the water or cook the compote longer until it thickens naturally.
- Add-Ins: I like adding a little vanilla extract and lemon zest (1/2 tsp each) for flavor but that's optional.
- Canning: Due to the low amount of sugar, this compote is not appropriate for canning.
- Serving ideas: I have linked many serving ideas/recipes in the blog post above. There you will also find step-by-step photos.
Nutrition information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photos:
This is an absolute show stopper in my house! I make much loved strawberry cheesecakes that sell so well and this recipe has won with all who have ordered! My family loves it too! Pancakes, crepes, cheesecake… my middle one like to eat it on its own too! Thank you for sharing!
Wow, that’s amazing, Sarah! I am so glad you like the recipe. 🙂
Thanks for your feedback!
Is it possible to do the same recipe but with raspberries ?
Thank you and thanks for the recipe.
Hello Joyce! Yes, sure, that should work fine too. 🙂
Hello dear Ela! Thanks for the recipe! I have apricots available.. do you think this recipe can work for apricot marmelade too?
Yes, that should be fine and it sounds very delicious. 🙂
Molto molto buona è facile questa ricetta ???? sono celiaca è davvero sono molto felice di avere trovato elavegan congratulazioni ????????
Thanks so much for your kind comment, Susana! I am glad you like my recipes. 🙂
I love your blog and I come here often for inspiration and recipes, but I have never commented before. Well, there’s a first time for everything!
This dish is very common in Sweden where I live and the “Swedish way” of making this is with potato starch. BUT: when using potato starch it is very important to not over cook it because the texture gets “stretchy” (like snot if you don’t mind me saying so…)! So when I cook any kind of compote I mix the potato starch in a little bit of cold water and then wisk that in at the end, removing the saucepan from the heat after the first bubble has surfaced! By doing that the texture becomes perfekt!
Thanks so much for sharing, Anneli! I really appreciate it. 🙂
Greetings to Sweden,
Thank you! :o)
I loved it
So glad you loved it, Sandra! Thanks for your feedback. 🙂