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This three-ingredient, easy strawberry compote is my go-to topping for pancakes, shortcake, and so much more! You can also use this recipe to make coulis if you prefer a smoother strawberry sauce. The compote is tart, sweet, and comes together in just 20 minutes!

Two jars of strawberry compote and strawberry coulis on a weaved placemat next to flowers, strawberries, lemons, and kitchen twine.

If ever I need to take some cheesecake bars or crêpes up a notch stat (and by stat, I mean like, half an hour or less), I turn to the trick I learned years ago in pastry school. Whip up some compote and pour it over the top! Instant crowd-pleaser, believe me.

In the autumn, I immediately turn to my sage apple butter and in winter, my Meyer lemon curd. But spring and summer? I’m all about the berries. Specifically strawberries!

This is a recipe I keep in my back pocket for last-minute desserts or brunch. It goes on everything and it’s ridiculously easy. And, it’s the perfect mix of fruity, sweet, tart, and citrusy. Let’s talk about compote!

Only 3 ingredients

A white bowl of strawberries next to white bowls of sugar and lemon juice, a wood bowl of lemon zest, and vanilla extract on a tan counter.

All you need for this recipe is fresh strawberries, granulated sugar, lemons, and optional vanilla bean paste or extract. Whenever possible, pick bright, fragrant strawberries that don’t have mold, nicks, or brown spots. You can also make compote with frozen strawberries!

Making homemade compote

Six steps to making compote; photo 1 is strawberries in a pot. In photo 2, a hand pours sugar and lemon zest into the berries. In photo 3, the berries are boiling. Photo 4 is a wood spoon with thick, red liquid. Photo 5 has hands pouring vanilla bean paste into the berries. In photo 6, a spoon is pouring the berries into jars on a tan counter.
Add the strawberries, sugar, lemon zest, and lemon juice to a heavy-bottom saucepan. Stir well and place on the stove over medium-low heat. Bring to a simmer for 10-15 minutes, until the strawberries are syrupy. Lastly, remove the pan from the heat and add the vanilla bean paste, if using.

If you want extra thick compote, all you need is a bit or cornstarch! Just whisk 2 teaspoons of cornstarch with 2 Tablespoons of cold water. Then, after you’ve simmered the berries for 10-15 minutes, stir in the cornstarch slurry and cook for 2-3 more minutes. The compote will get thick, glossy, and jammy as it cooks.

To make coulis

If you’d like to make coulis instead of compote, it’s super easy! Here’s how:

  1. After you simmer the strawberries for 10-15 minutes, remove the pan from the heat.
  2. Next, carefully pour the mixture into a blender and blend until smooth.
  3. Pour the mixture through a fine mesh strainer to remove the seeds and extra pulp.
A jar of strawberry compote with a spoon and a jar of strawberry coulis on a brown woven placemat next to lemons and strawberries.

How to use this sauce

Here are a few ways that you can use compote!

  • Cakes – either as a topping or a filling. Chocolate, angel food cake, cupcakes, or strawberry shortcake cups are all great options! If you plan on using this as a cake filling, you may want to thicken it a bit more with cornstarch.
  • Cheesecakes – As a topping for mini strawberry cheesecakes or even mini no bake cheesecakes.
  • Custards – On top of rice pudding, ice cream, panna cotta, or crème brûlée.
  • Breakfast – Serve over breakfast items like pancakes, waffles, crepes, or French toast.

Store & freeze compote

Pour the compote into a jar or airtight container and refrigerate for up to 1 week. To freeze leftovers, spoon the cooled compote into freezer safe jars or zipper baggies. Make sure to leave space at the top because it will expand as it freezes. Freeze the compote for up to 3 months.

A hand spooning strawberry compote out of a jar next to a jar of strawberry coulis on a weaved placemat next to strawberries, lemons, white flowers, and books on a tan counter.

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5 from 1 vote

3-Ingredient Strawberry Compote or Coulis

Yield: 2 cups of compote
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
This three ingredient strawberry compote is my go-to topping for cheesecakes, shortcake, and pancakes! It's tart, sweet, and comes together in just 20 minutes. And, you can even blend it up to make a smooth strawberry coulis!
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Ingredients

  • 1 pound strawberries
  • 1/4 cup sugar
  • 1 teaspoon lemon zest
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract (optional)

Equipment

  • Heavy bottom saucepan
  • 16 ounce jar, for storing

Instructions 

To Make Compote

  • Hull the strawberries and slice them into quarters (if large) and halves (if small).
  • Combine the strawberries, sugar, lemon zest, and lemon juice in a heavy bottom sauce pan. Place on the stove over medium-low heat.
  • Cook, stirring frequently, until the sugar dissolves and the strawberries release their juices. Bring the mixture to a simmer and cook for about 10-15 minutes, until the liquid is syrupy and the berries are very soft and starting to break up.
  • Remove the berries from the heat and add the vanilla bean paste or extract (if using). Immediately pour the compote into a heatproof container or jar. Let cool to room temperature. Then, cover, refrigerate, and let the compote cool completely before serving. Store in the fridge for up to 1 week.

To Make Coulis

  • After you simmer the strawberries for 10-15 minutes, remove the saucepan from the heat and add the vanilla bean paste or extract (if using).
  • Next, carefully pour the mixture into a blender and blend until smooth. (If the mixture is too thick, add 1-2 Tablespoons of water to thin). Then, pour the mixture through a fine mesh strainer, pushing the coulis through with a rubber spatula, to remove the seeds and extra pulp.
  • Lastly, pour the coulis into jars and cool to room temperature. Store in the fridge for up to 1 week.

Notes

For smoother compote, thinly slice or chop the strawberries. For thicker compote, cut the strawberries in quarters or halves.
Taste the strawberries before adding the sugar. If the berries are very sweet, use 2-3 Tablespoons of sugar. If they’re very tart, add up to 1/3 cup of sugar.
To thicken the compote further, combine 2 teaspoons of cornstarch with 2 Tablespoons of water, and whisk until smooth. After simmering the berries for 10-15 minutes, slowly pour the cornstarch slurry into the compote. Stir frequently until the compote is jammy and no longer cloudy, 2-3 more minutes.
If you plan on using this compote as a cake filling, I recommend thickening it with cornstarch so the liquid doesn’t soak into the cake. (See cornstarch instructions above).
Cuisine: French
Course: Sauces
Author: Sara Lynn Hunt Broka
Serving: 0.25cup of compote, Calories: 44kcal, Carbohydrates: 10.8g, Protein: 0.4g, Fat: 0.2g, Sodium: 1mg, Potassium: 91mg, Fiber: 1.2g, Sugar: 9.2g, Calcium: 9mg
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