Erin’s Recipe Rundown
Texture: Thick and spoonable, with tender chunks of strawberry.
Taste: Bright, fruity, and just sweet enough.
Ease: Incredibly easy and foolproof — just three ingredients and one pot!
Top Tips: Use a potato masher while cooking to get your ideal texture. Strawberries can be left large or mashed into smaller bits!
Would I make these again? Absolutely! It’s so versatile and crowd-pleasing — a must-have for brunches and desserts!
xoxo erin
This post was originally published in January 2024. It was updated with new photos and instructions in May 2025.
Strawberry compote is bright and fruity, with big chunks of fresh strawberries and just the right amount of sweetness. Use it on anything from cheesecake to ice cream!
You can even give this compote as a gift and really wow your friends and family. (No one has to know it only took 10 minutes to make!)
Featured Comment
From Jessica: “Oh my goodness, this was incredible. We had it over French toast and will have to have it for all of our French toast mornings now!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Strawberry Compote
- Storage/Make Ahead/Freezing Instructions
- Compote Variations
- What to Serve with Compote
- Recipe Tips
- Can you use frozen strawberries instead of fresh?
- Is the lemon juice necessary?
- Can you blend the compote to make it smoother?
- More Fruit Compote Recipes
- Strawberry Compote (3 Ingredients!) Recipe
- Storage/Make Ahead/Freezing Instructions
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this strawberry compote. Jump to the recipe card below for the exact measurements.
- Strawberries: Fresh strawberries are the base of this compote. The sweeter and more ripe your berries are, the better your compote will be!
- Sugar: You can swap white sugar for honey, maple syrup, or brown sugar, if you’d like. For a low-sugar option, skip the added sweetener altogether.
Optional: Add a tablespoon or so of lemon juice for tartness!
How to Make Strawberry Compote
Here’s an overview of how to make this strawberry compote. You can jump to the recipe for the full instructions!
- Combine strawberries and sugar. Stir the strawberries and sugar in a pot over medium heat, gently mashing the strawberries until they release a bit of liquid.
- Thicken compote. Let the berries simmer for about 10 minutes, or until the compote is thickened to your liking.
- Let cool. Cool the compote completely before transferring it to a jar or other airtight container.
Storage/Make Ahead/Freezing Instructions
To Store: This compote can be kept in an airtight container in the fridge for up to 7 days.
To Make Ahead: This recipe is perfect for making ahead. Prepare it up to 3 days in advance and store it in the fridge until ready to use. The flavors deepen over time, making it even more delicious.
To Freeze: Let it cool completely, then transfer to a freezer-safe container or zip-top bag, leaving a little room for expansion. Freeze for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove if serving warm.
Compote Variations
- Sweetener: Don’t want to use refined sugar? No problem. Maple syrup, honey, or agave will also work. You can also use less sugar, coconut sugar, or no sugar at all!
- Frozen berries: To swap the fresh strawberries for frozen, use the same directions as above, but cook the mixture for closer to 10 minutes for the best end result. No need to thaw the strawberries!
- Other additions: Want to add a bit of freshness and acidity? Add 1 teaspoon of lemon or orange zest, and 2 tablespoons of lemon or orange juice in Step 1.
What to Serve with Compote
My favorite way to serve this compote is over angel food cake or pound cake, with a generous dollop of whipped cream.
Here are some of my other favorite combinations:
- Vanilla ice cream (Or a banana split)
- Cheesecake (Our favorite gluten-free cheesecake)
- French toast
- Pancakes (Try these banana oat pancakes)
- Cake filling
- Waffles (We love these oat flour waffles)
- Toast
- Chia pudding
- Yogurt parfait
- Fruit crisp
- Crepes (Try these gluten-free crepes)
- German pancakes
- Cobbler
- Fruit pie
Recipe Tips
- Thickening the compote: Make a thicker compote by mixing a tablespoon of corn starch with 1.5 tablespoons of cold water. Add the slurry into the compote mixture as it’s bubbling. This thicker compote is great for fruit pies and cobbler! (Keep in mind, any compote will thicken as it cools.)
- Other fruit compotes: This recipe can also be used to make other types of fruit compote, including blueberry, apple, or raspberry! Simply swap the fruit for the same ratio of another seasonal fruit.
- Smoother compote: If you want a smoother texture, use a potato masher to break up the fruit as it’s cooking.
- Serving temperature: Fruit compote can be served warm or cold—it just depends on your preference!
Can you use frozen strawberries instead of fresh?
Yes! Frozen strawberries work great in this recipe. No need to thaw them — just add them to the saucepan and cook for a few extra minutes (closer to 10) to reach the desired consistency.
Is the lemon juice necessary?
Lemon juice is optional, but it adds a touch of brightness and balances the sweetness. If your strawberries are very ripe or sweet, it can really enhance the flavor.
Can you blend the compote to make it smoother?
Definitely. For a smoother texture, use an immersion blender or mash the fruit more thoroughly with a potato masher during cooking. Just don’t over-blend if you want to keep some texture.
More Fruit Compote Recipes
Strawberry Compote (3 Ingredients!)
Ingredients
- 1 pound strawberries hulled and halved
- 2 tablespoons granulated sugar or to taste
- 1 tablespoon lemon juice optional for tartness
Instructions
- Place the strawberries, sugar (and lemon juice if using) in a medium sized saucepan set over medium heat.
- Stir the strawberries to coat them in sugar and gently mash the strawberries, just until they begin to release a bit of liquid.
- Bring the mixture to a simmer and cook the berries for 8-10 minutes, stirring often, or until the compote is your desired thickness.
- Allow the compote to cool completely before transferring it to an airtight container.
Notes
Storage/Make Ahead/Freezing Instructions
To Store: This compote can be kept in an airtight container in the fridge for up to 7 days. To Make Ahead: This recipe is perfect for making ahead. Prepare it up to 3 days in advance and store it in the fridge until ready to use. The flavors deepen over time, making it even more delicious. To Freeze: Let it cool completely, then transfer to a freezer-safe container or zip-top bag, leaving a little room for expansion. Freeze for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove if serving warm. Frozen Strawberries: To swap the fresh strawberries for frozen, use the same directions as above, but cook the mixture for closer to 10 minutes for the best end result. No need to thaw the strawberries! Recipe Notes- Thickening the compote: Make a thicker compote by mixing a tablespoon of corn starch with 1.5 tablespoons of cold water. Add the slurry into the compote mixture as it’s bubbling. This thicker compote is great for fruit pies and cobbler! (Keep in mind, any compote will thicken as it cools.)
- Smoother compote: If you want a smoother texture, use a potato masher to break up the fruit as it’s cooking.
- Serving temperature: Fruit compote can be served warm or cold—it just depends on your preference!
It’s delicious! Used it as topping for waffles and ice cream and it was perfect! I also used frozen strawberries and it was a success.
Oh my goodness, this was incredible. We had it over french toast and will have to have it for all of our french toast mornings now!
This is an amazing recipe! I made it to top my cheesecake and it was perfect. Super simple and easy to make.
Made this to go on cheesecake and it was perfect the addition! The perfect balance of sweetness added to it.
My kids love to load their waffles or french toast with this compote! It’s so delicious & easy to make, so I always try to have some on hand. It adds so much yumminess to whatever you put it on.