This delectable, easy-to-make strawberry topping takes breakfasts and desserts to new levels!
As a Canadian, it’s difficult for me to admit that maple syrup isn’t always my number-one topping for breakfast foods. One of my favorite ways to garnish pancakes and waffles is actually strawberry compote. It’s incredibly easy to make and also makes for a unique and absolutely delectable way to enjoy fruit with breakfast.
Strawberry compote is also a lovely way to add some sweet freshness to desserts. All you need to whip up this recipe are three simple ingredients: strawberries, lemon juice, and sugar. You just toss them into a saucepan on your stovetop and let them work their magic for about 15 minutes. That’s all there is to making this bright and fruity sauce that’s perfectly sweet with just the right amount of tang.
Though strawberry compote may look like strawberry jam, they’re not quite the same thing. While jam has a more gelatinous, spreadable consistency, strawberry compote consists of large pieces of strawberries in a thick (but still a bit liquid) sauce. Jam is also made to last for a long time in the refrigerator, whereas compote is made to be consumed soon after preparation. As a result, jam contains higher levels of sugar than compote to aid in the preservation process. So if you’re familiar with jam but looking to get acquainted with compote, this easy recipe will do just the trick.
Can frozen strawberries be used for compote?
When I’m making strawberry compote, I prefer to use fresh strawberries. But as someone who lives where winter lasts half the year, it can be hard to find fresh produce. In the summer, I jump at the chance to buy fresh local strawberries and will, of course, use them in my recipes when available. However, frozen strawberries make for a close second in terms of flavor and texture in a compote, so if that’s all you have on hand or are able to procure, they’ll do perfectly fine. Just make sure to allow for extra time when cooking them from frozen.
How do I store leftovers?
As mentioned, unlike jam, strawberry compote is not designed for long-term storage. That said, it will keep in the fridge for 5-7 days in an airtight container. For longer storage, you can store your strawberry compote in the freezer for up to 3 months in a freezer-safe container or bag. Just make sure to let your compote cool completely before transferring it into a container, whether it’s destined for the fridge or freezer.
To defrost your compote, you can place it in the fridge overnight. If you want to reheat it, you can do so gently in a saucepan over medium heat on the stovetop or microwave it at 30-second intervals.
Serving suggestions
This strawberry compote is one of my favorite things to enjoy on breakfast foods like pancakes and waffles. If you want to try the same, check out these recipes for classic Pancakes, Whole-Wheat Pancakes, and Coconut Pancakes, as well as these Cottage Cheese Waffles and these Perfect Chocolate Waffles.
Strawberry compote also makes for a divine topping on desserts, especially cakes like this Sugar-Free Angel Food Cake or this Lemon Cake. It’s also wonderful served on top of vanilla ice cream.
Ingredients
- 1 pound strawberries washed, hulled, and quartered
- 4 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Add the prepared strawberries, granulated sugar, and lemon juice to a medium saucepan.
- Cook over medium heat, stirring occasionally, for about 15 minutes, or until the desired thickness is reached.
- Remove the pan from heat. Allow the compote to cool to room temperature. Serve immediately or refrigerate in an airtight container for later use.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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