Strawberry Compote
Learn how to make strawberry compote at home with just a few simple ingredients. This quick, glossy strawberry topping is perfect for cheesecakes, cakes, pancakes, drinks, and more. It’s a versatile recipe that turns fresh or frozen strawberries into a sweet, vibrant compote in under 20 minutes.
Servings: 400 grams
Calories: 2kcal
Equipment
- 1 pot
- 1 hand blender
Ingredients
- 300 gr strawberries
- 180 gr sugar
- 1 tbsp lemon juice optional
Instructions
- Wash the fresh strawberries under running water, then soak them in a bowl with clean water and 1 teaspoon of baking soda or salt for about 5 minutes (Image 1). This helps loosen any dirt or debris. Rinse well and drain.
- Use a hand blender to blend the strawberries directly in the bowl or pot (Images 2, 3). If you like your strawberry compote with some chunks, don’t blend all the way. Leave a few bits of fruit for texture. Transfer to a pot if you blended them in a separate bowl, then add the sugar (Image 4).
- Place the pot over medium heat and cook until the mixture starts to simmer (Image 5). Once it simmers, turn the heat down to low. You’ll see some foam or bubbles forming on the surface. Skim these off with a spoon (Image 6). Keep cooking, stirring occasionally, until the compote thickens to your desired consistency (Image 7). I like it thick but still a little saucy.
- Prepare a clean glass jar by soaking it in hot water, then drying it well. Pour the hot strawberry compote into the jar (Image 8), close it with the lid, and briefly turn the jar upside down. This helps heat the underside of the lid. Turn it back upright and let it cool completely at room temperature.
- Once cooled, your strawberry compote is ready to use. The texture becomes even better after resting overnight in the fridge!
Notes
- Use frozen strawberries when fresh ones aren’t great. Frozen berries are picked at peak ripeness and make a beautifully vibrant compote all year round.
- Blend to your preferred texture. For a chunky compote, blend only part of the strawberries. For a smoother topping, blend everything until fine.
- Adjust the sweetness. Taste your strawberries first—if they’re naturally sweet, you can reduce the sugar. If they’re tart, add a little more.
- Cook low and slow. Once it simmers, keep the heat low. This helps the compote thicken gently without burning or becoming too jam-like.
- Skim the foam. Removing the foam on top leads to a clearer, glossy finish.
- Don’t overcook. The compote continues to thicken as it cools, so stop cooking when it’s slightly runnier than your ideal consistency.
- For brighter flavor, add lemon. A splash of lemon juice (or zest!) lifts the sweetness and enhances the natural strawberry aroma.
- Sterilize your jar. Pour boiling water over the jar and lid or soak them in hot water. This helps your compote last longer in the fridge.
- Let it rest overnight. The compote tastes even better the next day as the flavors meld and the texture sets beautifully.
Nutrition
Serving: 50gram | Calories: 2kcal | Carbohydrates: 1g | Protein: 0.01g | Fat: 0.004g | Polyunsaturated Fat: 0.001g | Sodium: 0.01mg | Potassium: 1mg | Fiber: 0.02g | Sugar: 0.5g | Vitamin A: 0.1IU | Vitamin C: 0.5mg | Calcium: 0.1mg | Iron: 0.003mg