Our easy strawberry compote recipe is a simple way to make any breakfast feel special, and this version comes together with three ingredients and a saucepan. Nothing tricky here, just sweet, syrupy strawberries in about 20 minutes. I've made this every strawberry season for years and there's almost always a jar in my fridge.
I've tested this strawberry compote with granulated sugar and always come back to using maple syrup instead. It gives the strawberries room to shine and you don't have to wait for the sugar to dissolve. Fresh or frozen berries both work beautifully, so you can make this any time of year. If you've never made compote before, this is a forgiving place to start. Spoon it over homemade pancakes or waffles, yogurt, a scoop of vanilla ice cream or our brioche French toast for an easy and delicious homemade breakfast.
Quick Look: Easy Strawberry Compote
- Ready In: about 20 minutes
- Serves: 4-6 people
- Calories: 114 kcal per serving
- Add to Your Shopping List: 1 pound of strawberries (can be fresh or frozen), pure maple syrup and vanilla bean paste
- Serve With: pancakes, waffles, yogurt, smoothie bowls or ice cream
- Baker's Note: This thickens as it cools, so don't worry if it looks a bit thin in the pan - once the syrup coats the back of a spoon, it's ready. Simmer for the full 20 minutes or even go to 25 minutes if you want it a bit thicker.
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What is Strawberry Compote?
Strawberry compote is a quick fruit sauce made by simmering strawberries with a little bit of sweetener until they soften and begin to break down. It's looser and chunkier than jam, and it's not pureed like a coulis. Ours is naturally sweetened with maple syrup and delicious served over pancakes or waffles. If you want your compote a bit thicker, cook it for 25 minutes.
Key Ingredients
You only need three simple ingredients to make this strawberry compote.
Strawberries - 1 pound, fresh or frozen. Hull and slice fresh berries, frozen ones can go straight into the pan and just need a few extra minutes to cook. This recipe is very flexible, so feel free to swap in blueberries, raspberries, blackberries, or a mix of whatever you have in the fridge.
Pure maple syrup - Use ⅓ cup. It sweetens the berries but lets their flavor shine. Reach for pure maple syrup, not pancake syrup.
Vanilla bean paste - Adds warm vanilla flavor and those pretty little flecks of vanilla bean. An equal amount of vanilla extract works just as well if that's all you have.
Lemon juice (optional) - I keep this to three simple ingredients, but a small squeeze of fresh lemon brightens the berry flavor and helps thicken up the sauce.
How to Make Strawberry Compote
Prep the Berries
Hull and slice the fresh strawberries. Frozen berries can go straight into the pan - no need to thaw.
Simmer
Add the strawberries, maple syrup, and vanilla bean paste (or vanilla) to a small saucepan over medium heat. Cook, stirring occasionally for about 20 minutes or until the berries are soft and begin to break down. For a thicker compote, cook for 25 minutes.
Finish and Cool
Remove the pan from the heat. The compote will continue to thicken as it cools. Stir in a small squeeze of lemon juice if you'd like. Once cooled, move to a container for serving or spoon it over pancakes, waffles, yogurt, or ice cream.
What to Serve With Strawberry Compote
A jar of compote turns almost any breakfast or brunch into something special. Here are some of my favorite ways to use it:
- Spoon over a scoop of ice cream or pound cake for an easy dessert
- Drizzle over a slice of cheesecake or use it for strawberry shortcake
- Spoon over a stack of our buttermilk waffles or our sourdough discard pancakes
- Stir into yogurt, oatmeal, or chia pudding
- Drizzle over our gluten free waffles for an easy weekend brunch
Storage
Allow the compote to cool completely, then transfer it to an airtight container or jar. It will keep in the fridge for up to a week.
To freeze, move the compote to an airtight container. You can freeze it in smaller containers so it's easy to thaw only what you need. It will keep for up to 3 months in the freezer. Thaw overnight in the fridge before using.
Strawberry Compote FAQs
Compote is a quick sauce that you make on the stovetop to serve over homemade pancakes, yogurt, or ice cream. There is no pectin, no canning - it's an easy sauce that keeps for about a week in the fridge rather than preserved and kept for months on the shelf.
Yes! Add them straight to the pan, no thawing needed. Frozen berries release a bit more liquid as they cook so you may need to cook your sauce for a few additional minutes.
The compote thickens as it cools, so it firms up once you take it off the heat. If you'd it thicker, simmer for up to 25 minutes to cook off more liquid before cooling.
Absolutely! This recipe works with blueberries, raspberries, blackberries, or a mix - use whatever you have.
You can use maple sugar or granulated sugar in place of the maple syrup. Because there is less liquid when using sugar, you'll likely want to cook it for a few minutes less.
Recipes to Serve with Strawberry Compote
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Strawberry Compote
Equipment
- small saucepan
- knife
- cutting board
- container for serving or storing
Ingredients
- 1 lb strawberries fresh or frozen (or other berries)
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla bean paste or vanilla extract
- 1-2 teaspoons fresh lemon juice optional
Instructions
- Hull and slice the strawberries. Frozen berries can be added straight to the pan - no need to thaw them.
- Add the strawberries, maple syrup, and vanilla bean paste to a small saucepan over medium heat.
- Cook, stirring occasionally for 20 minutes or until the berries soften and break down into a syrupy sauce. For a thicker compote, simmer for 25 minutes. Frozen berries may need a few extra minutes.
- Press the berries with the back of a spoon or potato masher for a smoother sauce, or leave the berries chunkier for more texture.
- Remove from the heat - add lemon juice if you are using it. The compote will continue to thicken as it cools. Serve over pancakes, waffles, ice cream or yogurt.
Notes
- The compote will continue to thicken as it cools.
- Any berry works - try blueberries, raspberries, blackberries or a mix,
- To make it without maple syrup, swap in maple sugar or granulated sugar. It will thicken just a bit faster.
- Storage: Cool compote completely then store in an airtight container in the fridge for up to one week, or freeze for up to 3 months. Thaw overnight in the fridge before using.
Ana says
Super yummy and comes together quickly! Thanks for the recipe!
Amanda Smallwood says
Thank you so much Ana! I'm so glad that it was easy and yummy!
xo Amanda
Amanda Smallwood says
This strawberry compote is delicious and truly so easy to make. Perfect to serve with whipped cream over a fluffy stack of pancakes or a crispy waffle.