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.
I normally prefer fruit in its raw state, with a few notable exceptions, such as baked pears, grilled peaches, and fried bananas. However, sometimes, cooking greatly enhances the flavor of fruits and transforms their texture, in a good way. This is certainly the case with this strawberry compote. It's incredibly soft, delicious, and bursting with flavor! It's a great dessert when served by itself or topped with whipped cream. And it's truly easy to make.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Fresh strawberries: Try to pick red, ripe strawberries.
- Sweetener: 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. Sometimes, I use freshly squeezed orange juice instead of lemon juice.
- Vanilla extract: Try to use the real thing - pure vanilla extract.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Add the ingredients to a medium saucepan. 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.
Recipe Tips
- 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 or flavorful.
- When you start cooking the compote, resist the temptation to increase the heat. Keep it to medium. You want to cook this fragile fruit gently.
- Make-ahead: If you make the compote 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.
Recipe FAQs
Yes! In fact, I have an excellent recipe for a blueberry compote that you can try.
Yes, you can. You will need to cook them for a bit longer - start with adding 2 minutes and see if you need to add more.
Yes, thanks to the pectin in the lemon juice. See the image below - you can see how nicely the juices have thickened and how well they coat the strawberries. 
You can keep the leftovers in an airtight container in the fridge for up to four days. This is 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.
Serving Suggestions
My favorite way to eat strawberry compote is to spoon it while still warm over cold, creamy Greek yogurt, as shown in the image below. The contrast in flavors and textures is amazing. It makes an excellent snack!
Here are a few more ideas:
- It's excellent on top of this simple ricotta dessert and as a filling in this keto strawberry shortcake.
- Use it as a topping for keto ice cream, homemade frozen yogurt, cream cheese pancakes, keto waffles, or chaffles.
- 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.
- After cooling it, you can use it as a topping for keto cheesecake (as shown in the photo below), ricotta cheesecake, or keto mini cheesecakes.
Recipe Card
Easy Strawberry Compote
Video
Ingredients
- 16 ounces fresh strawberries - tops removed, halved
- 1 teaspoon stevia glycerite - equals ⅓ cup of sugar
- 2 teaspoons lemon juice - freshly squeezed
- 1 teaspoon vanilla extract
- 2 tablespoons water
Instructions
- Place the strawberries, stevia, lemon juice, vanilla extract, and water in a medium saucepan.
- Bring to a simmer over medium heat.
- Reduce the heat to medium-low. Cook, stirring often, for about 10 minutes or until the strawberries are very soft.
- Cool the compote on the counter for 10 minutes to allow it to thicken.
- Serve the compote in dessert bowls, spoon it over Greek yogurt, or use it as a topping for ice cream, frozen yogurt, pancakes, waffles, or cheesecake.
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 great 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 an airtight container in the fridge for up to four days. This is one of those recipes where the leftovers taste just as good as the freshly made dish.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Molly says
Can this be frozen?
Vered DeLeeuw says
Hi Molly,
Yes. Leave 2 inches of space at the top of the container.