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A ladle filled with strawberry compote over a glass jar

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


  • Immersion blender*


  • 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.
    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


  • 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 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 8g9%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.