Homemade strawberry compote is a sweet, jammy, berry-filled sauce that will jazz up so many of your favorite breakfasts and desserts! It’s easy to make and freezes beautifully so you can always keep it on hand.

Drizzling strawberry compote over cheesecake slice


This strawberry compote recipe is perfect for using up ripe strawberries when they’re in season, but you can easily whip up a batch whenever you need a little somethin’-somethin’ to dress up a breakfast or dessert. (I share some of my favorite ways to use this compote below!)

Ingredients for Strawberry Compote

Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.

  • Strawberries – Hulled and sliced.
  • Water – To keep the berries from scalding in the pan.
  • Sugar – You can adjust the amount based on the sweetness of your berries.
  • Cornstarch – To thicken the juices and make your strawberry compote saucy.
  • Lemon – You’ll need the juice and zest.
Strawberries in glass bowl

What Is a Compote?

A compote is kind of like what would happen if jam and syrup had a baby. This strawberry compote differs from jam and syrup recipes primarily in how it’s made and the texture of the finished product. 

While jams, preserves, and jellies are made by cooking fruit with sugar until the mixture thickens and sets into a spreadable consistency, compotes are cooked only briefly. This results in a softer, chunkier texture for the fruit, and a saucier, more syrupy consistency for the liquid. Because compote is made with less sugar, the taste of fresh strawberries really shines through.

Strawberry compote in pan with wooden spoon

How to Make Strawberry Compote

For the full recipe instructions, scroll down to the printable recipe card at the bottom of the page.

  1. Combine. Stir together the strawberries, water, sugar, cornstarch, and lemon juice and zest in a saucepan.
  2. Heat. Cook the mixture over medium heat for 8 to 10 minutes, or until the berries start to break down.
  3. Simmer. Reduce the heat to low and cook for an additional 5 to 10 minutes, until the strawberry compote begins to thicken.
  4. Finish. Remove from heat, cool slightly, then serve or store for later.

Tips for Making Strawberry Compote

Here are some tips and variations to try with this strawberry compote recipe.

  • Adjust the consistency to your liking. You can make your compote chunkier or smoother by adjusting the amount of time you cook it and/or by mashing the berries with the back of a wooden spoon. 
  • Use frozen strawberries if needed. If fresh strawberries are not in season, you can still make a delicious strawberry compote using frozen berries. Just be sure to thaw them first!
  • Add other flavors. Add some complexity to your strawberry compote by swapping the lemon for orange, adding a splash of vanilla extract, popping in a cinnamon stick, or using a good balsamic vinegar instead of lemon juice.
Strawberry compote in bowl with spoon

How to Store Strawberry Compote

To store your leftover strawberry compote, transfer it to an airtight container or jar and refrigerate it for up to a week. 

For longer storage, you can freeze this compote in an airtight container (make sure you leave some space at the top for expansion!) or freezer bag for up to 3 months. You can set the bag in a bowl of hot water to thaw it or let it thaw in the refrigerator before using.

Ways to Use Strawberry Compote

Use strawberry compote as a topping for:

Slice of cheesecake with strawberry compote

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Drizzling strawberry compote over cheesecake slice

Get the Recipe: Strawberry Compote

This easy strawberry compote recipe is a sweet, jammy, berry-filled sauce that will jazz up so many of your favorite breakfasts and desserts!
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Ingredients

  • 2 ½ cups fresh sliced strawberries
  • 2 tablespoons water
  • ¼ cup sugar, if your berries are sweeter, add half the sugar and adjust to your preference
  • 1 tablespoon cornstarch
  • 2 teaspoons lemon juice
  • ½ teaspoon lemon zest

Instructions 

  • In a medium saucepan, add the strawberries, water, sugar, cornstarch and lemon juice/zest stirring to combine.
  • Cook the strawberries over medium heat for 8-10 minutes until the berries begin to break down.
  • Turn the heat to low and continue cooking for an additional 5-10 minutes until the mixture begins to thicken but some of the strawberries are still in tact.
  • Allow to cool slightly and serve warm.
Calories: 57kcal, Carbohydrates: 14g, Protein: 0.4g, Fat: 0.2g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.02g, Sodium: 1mg, Potassium: 94mg, Fiber: 1g, Sugar: 11g, Vitamin A: 7IU, Vitamin C: 36mg, Calcium: 10mg, Iron: 0.3mg