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!
- 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)
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.
Amount Per Serving
Calories from Fat 9
% Daily Value*
Saturated Fat 1g5%
* Percent Daily Values are based on a 2000 calorie diet.