Strawberry Compote Recipe

Prepare strawberries

Wash the strawberries thoroughly. Hull and quarter them so pieces are roughly uniform (about 1/2–3/4-inch pieces). Set aside any very small berries whole.

Combine fruit and sugar

Place the quartered strawberries in a medium saucepan. Add 1 cup granulated sugar, 2 tablespoons water, 2 tablespoons lemon juice, and 1 teaspoon lemon zest. Stir gently to combine and let sit for 10 minutes to macerate; this draws out juices and helps the sugar dissolve.

Cook the compote

Set the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally to dissolve remaining sugar. As it simmers, use the back of a spoon to lightly crush some of the strawberries to create a saucy texture while leaving many pieces intact. Continue to simmer 6–8 minutes until the liquid is glossy and strawberries are softened.

Thicken slightly

In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly stir the slurry into the simmering compote and cook 1–2 more minutes, stirring, until the compote thickens slightly. If you prefer a looser compote, omit the cornstarch.

Finish and season

Remove the pan from heat. Stir in 1 teaspoon vanilla extract and a pinch of salt. Taste and adjust: add up to 1 tablespoon more lemon juice or 1–2 tablespoons sugar if needed, depending on berry sweetness.

Cool and store

Let the compote cool for at least 15 minutes to thicken further; it will continue to set as it cools. Transfer to a clean jar or airtight container. Use warm, at room temperature, or chilled. Store in the refrigerator for up to 7 days or freeze for up to 3 months.

Serving suggestions

Spoon over yogurt, pancakes, waffles, French toast, ricotta toast, oatmeal, or ice cream. Stir a few tablespoons into whipped cream for a quick strawberry cream topping.