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    Home » Low-Carb Desserts » Strawberry Compote

    Strawberry Compote

    Last updated: Aug 10, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    This sweet and 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 when served all by itself or topped with some whipped cream.

    Two dessert glasses filled with strawberry compote.

    I normally prefer to enjoy fruit in its raw state, with a few notable exceptions such as stewed prunes, baked apple slices, baked pears, grilled peaches, and fried bananas.

    It may be a cliche, but fruits are truly nature's candy, amazingly good all on their own.

    However, 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, which is also very easy to make.

    Jump to:
    • Ingredients
    • Variations
    • Strawberry Compote Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Fruit Recipes
    • Recipe Card

    Ingredients

    The list of ingredients needed to make this strawberry compote 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, so try to avoid them if you can.
    • Sweetener: As mentioned above, I use stevia, but any sweetener will work in this recipe.
    • 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.
    The ingredients needed to make a strawberry compote.

    Variations

    Sometimes I use freshly squeezed orange juice instead of lemon juice. You can also replace the water with additional orange juice, keeping in mind that the nutritional info will change.

    Strawberry Compote Instructions

    Scroll down to the recipe card for detailed instructions. Here's an overview of the steps for making this recipe:

    • First, add all the ingredients to a medium saucepan.
    • Next, heat the mixture over medium heat until it starts to simmer. Resist the temptation to increase the heat - keep it to medium.
    • 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 six-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.

    The 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.

    Recipe FAQs

    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?

    Yes, you can. If you use frozen strawberries, you will need to cook them for a bit longer - start with adding 2 minutes and see if you need to add more.

    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. Making it ahead of time will also enable the flavors to meld.

    Serving Suggestions

    My favorite way to eat strawberry 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 keto ice cream, homemade frozen yogurt, almond flour pancakes, keto waffles, or chaffles.

    After cooling it, you can use it as a topping for keto cheesecake or ricotta cheesecake.

    It makes an excellent filling for keto crepes and pannenkoeken.

    Or you can simply serve this compote in pretty dessert bowls with spoons, possibly topped with a dollop of keto whipped cream.

    Storing Leftovers

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

    This is actually one of those recipes where the leftovers taste just as good as the freshly made dish, so as mentioned above, you can definitely make it ahead of time.

    Strawberry compote served in dessert glasses with two teaspoons.

    More Fruit Recipes

    • Blueberry compote in a white bowl.
      Blueberry Compote
    • Baked pears served with whipped cream.
      Baked Pears
    • Stewed prunes are served in a white bowl with a napkin and a spoon.
      Stewed Prunes
    • Baked apple slices served in a white bowl.
      Baked Apple Slices

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Strawberry compote served in dessert glasses with spoons.
    4.97 from 86 votes
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    Easy Strawberry Compote

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

    • 16 oz fresh strawberries tops removed, halved
    • 1 teaspoon stevia glycerite (equals â…“ 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.

    Video

    Notes

    You can use frozen strawberries in this recipe. You will need to cook them for a bit longer - start with adding 2 minutes and see if you need to add more.
    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. 
    You can keep the leftovers in the fridge, in an airtight container, for up to four days. This is actually one of those recipes where the leftovers taste just as good as the freshly made dish, so as mentioned above, you can definitely make it ahead of time.

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    Nutrition per Serving

    Serving: 0.25recipe | Calories: 37kcal | Carbohydrates: 8g | Sodium: 1mg | Fiber: 2g | Sugar: 6g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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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 non-nutritive sweeteners. 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.

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    More Low-Carb Desserts

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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.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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