This easy strawberry compote takes 10 minutes and once you have a jar of it in the fridge you will put it on everything. Overnight oats, yogurt, pancakes, waffles, ice cream. It is the one sauce that makes any breakfast or dessert feel like you actually tried.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Most compote recipes take 20 minutes and require fresh strawberries. This one uses frozen strawberries which means you can make it any time of year, it costs less, and it is done in half the time. Vanilla bean paste and monk fruit sweetener give it a depth that regular sugar and lemon juice cannot replicate.
I always have a jar of this in my fridge. It is what goes into my Strawberries and Cream Overnight Oats and honestly once you make it you will find yourself putting it on everything else too.
Jump to:
How to make Homemade Strawberry Compote (VIDEO)
Shop My Kitchen
*I may earn a small commission from products you shop via my links at no extra cost to you.
How to make (PICTURES)
- Step 1: Add all ingredients to a medium saucepan over medium heat.
- Step 2: Stir to combine and bring to a boil.
- Step 3: Cook for 10 minutes, stirring occasionally, until the strawberries break down completely and the sauce thickens.
- Step 4: Remove from heat. The compote will thicken more as it cools.
- Step 5: Let cool completely before transferring to a jar. Store in the fridge.
Similar recipes
Looking for other recipes like this? Try these:
Hate ads?
Easy Strawberry Compote Recipe Made with Frozen Strawberries
Ingredients
Equipment
Method
- Add all ingredients to a medium saucepan over medium heat.4 cups frozen strawberries, ¼ cup monk fruit sugar, 1 teaspoon vanilla bean paste, 1 teaspoon sea salt
- Stir to combine and bring to a boil.
- Cook for 10 minutes, stirring occasionally, until the strawberries break down completely and the sauce thickens.
- Remove from heat. The compote will thicken more as it cools.
- Let cool completely before transferring to a jar. Store in the fridge.
Notes
STORAGE
- Fridge: Airtight jar or container for up to 1 week
- Freezer: Freeze in small portions for up to 3 months. An ice cube tray works perfectly; freeze, pop out, store in a zip bag. Thaw overnight in the fridge.
TOP TIPS
- Frozen strawberries work better than fresh for compote. They release more juice as they cook which gives you a thicker jammier result without any extra steps.
- Do not rush it. Ten minutes on medium heat is the sweet spot. Too high and it scorches. Too low and it stays watery.
- It thickens as it cools. Pull it off the heat when it looks slightly looser than you want. It will be perfect once it is cool.
- Vanilla bean paste is the move. Vanilla extract works but the paste gives you visible specks and a deeper flavour that makes this compote taste elevated.
- Make a double batch. It keeps for a week and you will use it faster than you think.
Nutrition
Tried this recipe?
Mention @eatwithcarmen in all social platforms
Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
Thank you for being here xoxo.
Frequently Asked Questions for Easy Strawberry Compote
Can I use fresh strawberries instead of frozen? Yes. Hull and quarter them first. Fresh strawberries release slightly less liquid so the cook time may be a minute or two longer.
How thick should it be? Thick enough to coat the back of a spoon. It will also thicken further as it cools so pull it off the heat slightly before it reaches your target consistency.
Can I use regular sugar instead of monk fruit? Yes. Honey, maple syrup, regular sugar, or coconut sugar all work. Monk fruit keeps it lower sugar without changing the flavour.
How long does it keep? Up to 1 week in an airtight jar in the fridge. It can also be frozen for up to 3 months.
What is the difference between compote and jam? Compote is a quick cooked fruit sauce with no pectin and a shorter shelf life. Jam requires pectin, longer cooking, and proper canning for preservation. Compote is faster, fresher, and easier.
What can I use this compote on? Overnight oats, yogurt, pancakes, waffles, French toast, ice cream, cheesecake, and straight off a spoon at midnight. Everything.
Leave a Reply