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A ladle filled with strawberry compote over a glass jar
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Strawberry Compote/Sauce

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!
Course Breakfast, Dessert
Cuisine American, German
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 6

Equipment

  • Immersion blender*

Ingredients

  • 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)

Instructions

  • 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.
    strawberries cut in quarters on a plate
  • 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.
    strawberry compote in a black pan
  • 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.
    A ladle filled with strawberry compote over a glass jar

Notes

  • 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 Facts
Strawberry Compote/Sauce
Amount per Serving
Calories
46
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
5
%
Carbohydrates
 
11
g
4
%
Fiber
 
2
g
8
%
Sugar
 
8
g
9
%
Protein
 
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.