Strawberry Compote Recipe

Strawberry compote is one of the easiest recipes to make and tastes fabulous. It’s a beautiful red color syrupy base that can eat with a variety of dishes. Loved by one and all, either on the breakfast table or while having snacks, it’s the perfect go-to syrup that will enhance the taste and flavor of anything with it.

All that’s is needed to make this treat is to collect a few bright red strawberries, a cup of granulated sugar, and a couple of teaspoons of lemon juice to go with it. Taking a brief time interval of just 10 minutes, you can very well make it as you are making your morning dose of coffee. In no time, you will have a deliciously tasty and excellent fruit syrup base ready. You can typically use strawberry compote like a jam and substitute it, and it will only enhance the experience and keep it all healthy at the same time.

Fresh or Frozen Strawberries – Which One to Use?

Ideally, for any recipe, we prefer using the freshest ingredients. But we all know that strawberries are seasonal, and even during the season, you would have stored a few of them in the freezer for longer life. We understand this, so we have made provisions in the recipe to adjust it to use the frozen berries when fresh ones are not available. At least it’s better than using the processed and pre-packaged strawberry compote from the grocery store. The frozen substitute is also far better than the one packed with preservatives. It’s also important to note that the frozen fruits are picked at the peak of their ripeness, and so they would give the best taste for making an excellent compote.

Compote and jam are very similar and made using the same ingredients, but still different because compotes have more significant fruit pieces, while typically jam will have small or no parts of the fruit.

frozen strawberries
Photo by Pixabay

How To Make Strawberry Compote

Speaking of our recipe, we have a ratio to keep in mind when preparing it. The magical balance for our compote is to pair 2 tablespoons of sugar with every 1 pound of strawberries. As long as you maintain this ratio, you will be fine, and the compote will turn out great every time. However, with more experience, you can play around with the precise amount of sugar as sometimes the strawberries themselves can be sweeter or lack some sweetness. You can understand this by tasting one or two strawberries from the pack. This ratio will make you eight servings out of every 1 pint.


  • Cleaned and hulled Strawberries – 1 pound
  • Plain sugar – 2 tablespoons
  • orange juice – 3 tablespoons
  • cornstarch – 2 tablespoons


  1. Gather all the ingredients together. First, wash the strawberries clean a few times with water. In case they are not hulled, use a paring knife to pull them one by one. Insert the paring knife under the green leaves at an angle to remove the leaves and the stem core in one swift motion. Do this with all the rest of the strawberries. Be careful to remove all the parts of the stem as it has no taste and will spoil the taste of the compote. Dry the strawberries once cleaned and hulled. They should weigh 1 pound.
  2. Cut the berries in quarters. Ensure all the cut pieces are of similar size as this helps in even cooking. Else they will cook unevenly, and you do not want to bite into a semi-cooked piece of strawberry in the compote.
  3. Take a saucepan and empty all the berries in it to this added sugar and orange juice. Keep the heat on medium-high and use a spatula or wooden spoon to mix the contents. It will take a few minutes for the sugar to melt. Once the sugar is dissolved, the strawberries will begin to water into the pan. All this will start boiling in no time and then reduce the heat to a simmer.
  4. Use a muddler or a wooden spoon to crush the berries. This step will release all the flavors of the strawberry into the boiling liquid. Slowly the berries will cook and start becoming soft. When the berries begin to fall apart, the compote starts to form. The entire process should take only 10 – 12 minutes. Keep checking occasionally.
  5. Taste the compote for sugar, and add more sugar if necessary. The compote has to be like a semi-thick slurry at this point because the compote will cool off and become even thicker.
  6. Take it off the heat and let it cool down naturally. If the compote feels watery, add some cornstarch with water and add it to the compote to thicken it. If it is too thick, add a little bit of warm or hot water and mix it well. Check the consistency again and also the taste one final time. If you have used frozen berries, there will be added moisture, so you will have to add a little more cornstarch to balance the water content.

Your compote is now ready. Store it in an airtight container for one week in the fridge and 4 – 5 months in the freezer.

More Strawberry Recipes:

homemade strawberry compote
Homemade strawberry compote @Pinterest

Strawberry Compote Recipe Variations

Everyone loves variations; let us see a few of them.

  • You can add some red wine or a berry liqueur to the mixture as it is getting heated. It is natural for the alcohol to evaporate while cooking; however, the compote will still retain its flavor.
  • Why not try adding balsamic vinegar for that exquisite tangy and sweet-tart edge. Try it, and you will be glad we told you.
  • If you realize the compote is a little too sweet for your taste, add a little more lemon juice to help balance the sweetness, and it is an easy fix.
  • To spice things up, you can add a hint of fresh ginger and small minced fresh chile.
  • Use different types of berries and also mix them up.

That’s it. It’s a straightforward and fast recipe. We recommend you make this in larger batches and store it for a longer duration. I hope the information has been helpful to you. Cheers and have fun.

Jillian Noon

Hi, I am Jillian Noon, the owner of this beautiful cooking blog. I create this blog to share my passion for cooking and other kitchen & food tips. I hope you will enjoy it!

Recent Posts