Strawberries don’t need much, but this super simple strawberry compote recipe is what I make when I’ve bought way too many, want them to last a little longer, or feel like making them into something fancier than just a bowl of berries on the counter.

A quick simmer, a little sugar, a squeeze of lemon, and suddenly you have something homemade you can spoon over just about anything. It’s simple, but it’s the kind of thing you’ll never be mad you made.

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Why You’ll Love This Compote

This strawberry compote is quick, simple, and actually useful. It’s the kind of thing you’ll keep in the fridge and reach for all week. The strawberries cook down into a soft, jammy texture with just enough sweetness, and the lemon keeps it from feeling heavy. In my opinion, it makes everything it touches a little better (waffles, biscuits, oatmeal, pound cake, ice cream, you name it).

Ingredient Notes

• Fresh strawberries are best for this compote, but frozen berries work too (no need to thaw them either, just toss them in the pot and smash them up as they cook).
• The lemon juice is essential. It keeps the compote from tasting flat and overly sweet. I like to use fresh-squeezed personally, but you can use imitation if that’s what you have.
• The vanilla extract balances the flavors and adds a little warmth. I don’t recommend skipping the vanilla (ever, haha).

Step-By-Step Instructions

1. Wash and chop or slice strawberries into manageable size pieces.
2. Add the strawberries, sugar, fresh-squeezed lemon juice, and sea salt to a small saucepan.
3. Cook over medium heat, stirring occasionally, until the strawberries begin to break down and release their juices (it usually takes about 5–7 minutes).
4. Reduce the heat slightly and let it simmer for another 5–10 minutes, until the sauce thickens and the berries are soft.
5. Remove from heat and stir in vanilla extract.
6. Let it cool slightly, it will thicken more as it sits.

Recipe Tips & Notes

• An egg slicer makes quick work of slicing up the strawberries.
• For a smoother texture (or if you’re using frozen strawberries), gently mash the berries while they’re cooking.
• Frozen strawberries will be a little more mellow in flavor, can make the compote runnier since they release more moisture during cooking, and they break down faster, so you may not need to cook them quite as long.
• If it the sauce thickens too much, add a splash of water to thin it back out.
• If it’s too thin, simmer it a few extra minutes.
• The sauce will thicken as it cools and when cold.
• Add 1/2 tsp almond extract for a slightly richer flavor.
• If you need a bigger batch, you can easily double or even triple this recipe (just make sure to use a big enough pot).

Storage Recommendations

Store the strawberry compote in an airtight container or mason jar (my #1 go-to) in the refrigerator for up to 5 days or freeze it for up to 3 months. Allow the compote to thaw in the refrigerator overnight before eating. Reheat gently on the stove or in the microwave if you like it warm.

Simple Strawberry Compote

By: Kristine Underwood

This strawberry compote recipe is made with fresh strawberries, a hint of lemon, and just enough sweetness. It’s quick, simple, and perfect for spooning over pound cake, pancakes, or yogurt.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Snacks, Sides, & Appetizers

Cuisine American

Servings 10 tablespoons

Calories 29 kcal

Ingredients

• 2 cups strawberries (fresh, hulled and sliced or chopped, may use frozen)
• 1/4 cup sugar
• 1 tablespoon lemon juice (fresh-squeezed)
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

Instructions

• Wash and chop or slice strawberries into manageable size pieces. Using an egg slicer makes this quick and easy.
  2 cups strawberries
• Add the strawberries, sugar, lemon juice, and sea salt to a small saucepan.
  1/4 cup sugar, 1 tablespoon lemon juice, Pinch of sea salt
• Cook over medium heat, stirring occasionally, until the strawberries begin to break down and release their juices (about 5–7 minutes).
• Reduce heat slightly and let simmer another 5–10 minutes, until the sauce thickens and the berries are soft.
• Remove from heat and stir in the vanilla extract.
  1/2 teaspoon vanilla extract
• Let cool slightly, it will continue to thicken as it sits.
• Once cool, store the strawberry compote in an airtight container or mason jar in the refrigerator for up to 5 days or freeze for up to 3 months.

Notes

• Use fresh or frozen strawberries (no need to thaw, but you’ll need to smash them as they cook). Frozen starwberries will also be more mellow in flavor.
• Use an egg slicer to quickly slice the berries. 
• Simmer until slightly thick, it will thicken more as it cools.
• Mash the strawberries lightly during cooking for a smoother texture.
• Add a splash of water if the sauce is too thick.
• Add 1/2 tsp almond extract for extra flavor.
• You can double or triple this recipe to make a bigger batch.

Nutrition

Serving: 2 tablespoonsCalories: 29kcalCarbohydrates: 7gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 0.4mgPotassium: 46mgFiber: 1gSugar: 6gVitamin A: 4IUVitamin C: 18mgCalcium: 5mgIron: 0.1mg