This homemade Strawberry Compote recipe is super quick and easy to make with 3 ingredients only and in about 20 minutes. It is the perfect thick strawberry sauce to use over cheesecakes, cakes, ice cream or as a breakfast topping!
350gr (12 oz)Strawberriesfresh or frozen (see note 2).
50gr (1/4 cup)Caster Sugar
30ml (2 tablespoons)Lemon Juice
1teaspoonVanilla Extractoptional
Instructions
Wash, hull and slice the Strawberries in half (see note 1). Place them in a small saucepan. If using fresh strawberries, add 1 to 2 tablespoons of water. If using frozen strawberries, let them thaw slightly in the saucepan before starting to cook them; they will naturally release some juice.
Add the Sugar, Lemon Juice and Vanilla (optional). Stir to combine then turn on low to medium heat.
Leave to simmer for 10 to 20 minutes, or until the fruits have softened and the liquid has slightly thickened. The exact cooking time will depend on the size of the strawberries and how much water they naturally contain (see note 2).
Remove from the stove and leave to cool down slightly. Transfer into a glass jar or airtight container and place in the fridge to finish cooling and set. Keep in the fridge for up to a week, or freezer for 3 months.
Notes
This recipe will yield approximatively 1,5 to 2 cups of compote, serving between 8 and 10 (depending on the quantity used per serving).
For a thicker sauce, keep the strawberries whole. For a thiner compote, you can cut the strawberries in smaller pieces.
For a thicker sauce, you can reduce the compote for longer until almost no more liquid remain. For a thiner but chunkier compote, you can cook the strawberries until soft then drain them to discard any extra liquid - or keep some of the fresh (uncooked) strawberries and only add them in the last 5 minutes of cooking. Note that the sauce will continue to thicken once it cools down so it is ok to still have a little bit of liquid in the saucepan when you stop cooking it!