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    Home » Dessert Recipes » Strawberry Compote

    Strawberry Compote

    Last updated: Jun 11, 2021 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

    Jump to Recipe Card

    Sweet, flavorful strawberry compote is so easy to make. Ready in just 30 minutes, it's the perfect topping for cheesecake, pancakes, or Greek yogurt. It's also a great dessert all by itself or topped with some whipped cream.

    Two dessert glasses filled with strawberry compote.

    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 greatly enhances the flavor of fruits and transforms their texture - in a good way. This is certainly the case with this delicious compote!

    Jump to:
    • Grandpa's compote
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Grandpa's compote

    My grandpa Jacob used to make an amazing strawberry compote, slow-cooking strawberries with sugar over low heat. He used to serve it cold, after allowing it to thicken in the fridge for several hours. It was so so 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 stevia. You can use your favorite sweetener instead if you wish.

    Since I lack the patience for making elaborate recipes, I also made sure this compote would be ready fast. It's ready in less than 30 minutes!

    Ingredients

    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. 🍓You know those big, pale strawberries with the white center? Those are not very flavorful.

    Sweetener: As mentioned above, I use stevia, but any sweetener will work.

    Fresh lemon juice: Freshly squeezed is best. I don't recommend using bottled lemon juice.

    Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.

    Instructions

    Making this strawberry compote is so easy! Scroll down to the recipe card for detailed instructions. Here are the (very few) basic steps:

    First, you add all the ingredients to a medium saucepan.

    Next, you heat the mixture over medium heat until it starts to simmer.

    Lower the heat to medium-low and cook, stirring often, until the strawberries are very soft, about 10 minutes.

    Cool the compote to room temperature before serving to allow it to thicken.

    A photo collage showing the steps for making a strawberry compote.

    Expert tip

    You'll want to use good strawberries in this recipe. The best ones are small, red, and firm. Pale ones are no good, and I'm also not a fan of the really large strawberries that are completely white in the center. They're often not very sweet and not very flavorful.

    Frequently asked questions

    Can I use any other fruit in this recipe?

    Yes! In fact, I have a great recipe for a blueberry compote that you can try.

    Can I use frozen strawberries?

    I believe you could, although I've always made it with fresh strawberries. If you opt for frozen strawberries, you'll need to cook them for a bit longer.

    Is this a make-ahead recipe?

    Absolutely. If you make it a few hours ahead of time, or even the day before, it will nicely thicken in the fridge.

    Serving suggestions

    My favorite way to eat this compote is to spoon it while still warm over cold, creamy Greek yogurt. The contrast in flavors and textures is amazing. It makes for a really nice snack!

    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 with spoons, and simply enjoy it on its own.

    Storing leftovers

    You can keep the leftovers in the fridge, in an airtight container, for up to four days.

    Strawberry compote served in dessert glasses with two teaspoons.

    Related recipes

    • Blueberry Compote
    • Baked Pears
    • Stewed Prunes
    • Baked Apple Slices

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Strawberry Compote
    4.97 from 84 votes
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    Easy Strawberry Compote

    Sweet, flavorful strawberry compote is so easy to make. It's the perfect topping for cheesecake, pancakes, or Greek yogurt.
    Prep Time10 mins
    Cook Time10 mins
    Rest time10 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: American
    Servings: 4 servings
    Calories: 37kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 16 oz fresh strawberries tops removed, halved
    • 1 teaspoon stevia glycerite (equals ⅓ cup sugar)
    • 2 teaspoons fresh lemon juice
    • 1 teaspoon vanilla extract
    • 2 tablespoons water

    INSTRUCTIONS

    • Place the ingredients in a medium saucepan.
    • Bring to a simmer over medium heat.
    • Reduce the heat to medium-low. Cook, stirring often, for 10 minutes, until the strawberries are very soft.
    • Cool the compote for 10 minutes, to allow it to thicken, then serve.
    • You can serve it in dessert bowls, spoon it over Greek yogurt, or use it as a topping for ice cream, frozen yogurt, pancakes, waffles, or cheesecake.
    • Keep the leftovers in the fridge, in an airtight container, for up to four days.

    WATCH THE VIDEO:

    NOTES

    I believe you can use frozen strawberries in this recipe, although I've always made it with fresh strawberries. If you opt for frozen strawberries, you'll need to cook them for a bit longer.
    This is a make-ahead recipe. You can make it a few hours (or even a day) ahead of time. It will nicely thicken in the fridge. 

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes sugar alcohols. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.25recipe | Calories: 37kcal | Carbohydrates: 8g | Sodium: 1mg | Fiber: 2g | Sugar: 6g
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    About the Author

    Vered Deleeuw 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, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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