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Strawberry Compote

A fast and flexible way to preserve fresh fruits!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American


  • 500 grams or just over 17oz. fresh strawberries
  • 1/2 cup sugar or ¼ cup honey
  • 1 lemon, juiced


  • First core and quarter the 500 grams of strawberries for the compote
  • In a small shallow saucepan, toss in the quartered strawberries, along with 1/2 cup of sugar and juice from one lemon. With the heat on medium, stir the mixture continuously until the sugar melts.
  • Continue to simmer the strawberries until fruit is tender and the compote has thickened.
  • Towards the end of cooking process, the mixture begins to bubble and the syrup thickens. Once done, allow this mixture to cool completely.
  • Chill the Strawberry Compote in the refrigerator before using it for your desired dessert.


This is a very flexible base recipe that is easily tailored to your palate. You can substitute orange or lime juice for lemon, add zest to amplify the citrus, muddle basil or mint into the fruit to add an herbal tone. Or add balsamic vinegar for a more acidic kick.
Put your compote on pancakes, over pound cake, with ice cream in a parfait... wherever you like fruit.
Save your strawberry tops! Put them in a mason jar and cover with white or apple cider vinegar and steep for a week. Strain and viola, strawberry-flavored vinegar for cooking and salads!
Keyword Strawberry

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