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Strawberry Compote

A simple and flavorful strawberry compote, perfect for topping pancakes, ice cream, or yogurt, capturing the essence of summer in every bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 45
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh strawberries Choose organic strawberries for maximum flavor. Look for firm berries with a bright red color.
  • 1/3 cup granulated sugar Adjust based on the sweetness of strawberries; brown sugar can be used for deeper flavor.
  • 1 tablespoon lemon juice Freshly squeezed is best.
  • 1 teaspoon vanilla extract Optional, adds warmth to the compote.
  • 1 tablespoon cornstarch Optional, for those who like a thicker consistency.
  • 2 tablespoons water Only if using cornstarch, to dissolve it.

Method
 

Preparation
  1. Wash, hull, and cut the strawberries into halves or quarters.
  2. In a medium saucepan, add strawberries, granulated sugar, and lemon juice. Gently stir to coat the strawberries.
Cooking
  1. Heat the saucepan over medium heat, stirring occasionally for about 8 to 10 minutes until strawberries soften and liquid thickens.
  2. If you prefer a thicker compote, whisk cornstarch with 2 tablespoons of water in a small bowl and add it to the saucepan. Cook for an additional 2 to 3 minutes while stirring.
Finish Up
  1. Remove the pan from heat and stir in vanilla extract (if using). Allow the compote to cool completely before serving.

Notes

Store your compote in an airtight container in the fridge for up to a week or freeze for up to three months. Best if made a day in advance for enhanced flavor.