This easy strawberry compote recipe is ready in just 30 minutes. It has no sugar, just a touch of honey. It’s amazing over creamy Greek yogurt!
I normally prefer to enjoy fruit in their raw state (with a few notable exceptions such as grilled peaches and fried bananas). But sometimes cooking really enhances the flavor of fruits. This is certainly the case with this delicious compote.
Grandpa’s compote
My late grandpa Jacob used to make an amazing strawberry compote, slow cooking strawberries and sugar over low heat. He used to serve it cold, after allowing it to thicken in the fridge for several hours. It was so very good!
Sadly, I don’t have grandpa’s recipe. So I came up with my own version. Like all my recipes, I attempt to keep things as low in sugar as possible. So I use just a touch of honey in this recipe.
Since I lack the patience for making elaborate recipes, I also made sure this compote would be ready fast. It’s done in just 30 minutes.
The ingredients you’ll need
The list of ingredients needed to make this tasty dessert is wonderfully short! You’ll only need four ingredients. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Fresh strawberries: Try to pick red, ripe strawberries. 🍓
Honey: I only use one tablespoon.
Fresh lemon juice: Freshly squeezed is best.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
How to make strawberry compote
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the (very few) basic steps:
1. Add all the ingredients to a small saucepan.
2. Heat over medium heat until they start to simmer.
3. Lower the heat to medium-low and cook the mixture, stirring often, until very soft, about 10 minutes.
4. Cool before serving.
How to serve strawberry compote
My favorite way is to spoon it warm over cold, creamy Greek yogurt. The contrast of flavors and textures is amazing.
It’s also very good on top of this simple ricotta dessert and as a filling in this keto strawberry shortcake.
You can also use it as a topping for ice cream or homemade frozen yogurt, pancakes, waffles, or – after cooling it – as a topping for cheesecake. It will probably be wonderful as a topping for ricotta cheesecake.
Obviously, you can serve this compote just as grandpa used to serve it, in pretty dessert bowls, and simply enjoy it on its own.
Can I use frozen strawberries?
I actually don’t recommend it. I’ve always made this recipe with fresh strawberries, so I don’t know how good it would be with frozen. But I suspect that in this case, fresh is the way to go.
How long can I keep the leftovers?
Since this homemade compote doesn’t contain loads of sugar, which acts as a preservative, you should probably keep it for no longer than about 3 days, in the fridge in an airtight container.
Never miss a recipe!
I typically publish a new recipe once or twice per week. Want the new recipes in your inbox? Subscribe!
Strawberry Compote
INGREDIENTS
- 8 oz fresh strawberries, tops removed, halved
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
INSTRUCTIONS
- Place the strawberries, honey, lemon juice and vanilla in a small saucepan.
- Bring to a simmer over medium heat.
- Reduce heat to medium-low. Cook, stirring often, for 10 minutes, until strawberries are very soft.
- Cool the strawberry compote for 10 minutes, then spoon over Greek yogurt and serve.
NOTES
More Recipes to Try:
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.