Strawberry Compote

Last updated on January 27th, 2026

I love whipping up a compote when I have a bunch of fruit on hand that I need to use up or if I’m just looking for a really great sauce for my pancakes or French toast! This Strawberry Compote was so easy to make and so delicious! I made this for a pie and with the leftovers, it made the BEST pancake syrup! And very few ingredients are needed to make this compote! That little bit of lemon juice in there really brought this sweet sauce to life!

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Can I make compote with any fruit?

You can make it with most fruits, though they have to be juicy and more of a berry consistency. For example, melons and citrus fruits don’t make good compotes. Instead, a citrus fruit would make something called a marmalade, which typically includes pieces of the fruit’s peel. On the other hand, blueberry, cranberry, cherry, raspberry, strawberry, blackberry – these fruits will all make an amazing compote!

So, what’s the difference between compote, jam, and jelly?

Compote is simply turning a fresh fruit into more of a chunky syrup, which is great for desserts and can also be used as a bright way to spruce up a savory dish.

Jam is made with fruit and pectin and is a thicker consistency. It’s meant to be canned and can be stored at room temperature for extended periods of time.

Jellies have extra ingredients like pectin as well, but they are typically made with fruit juice and are a thinner consistency. Jelly is also designed to can and can be stored at room temperature for extended periods of time.

Pro Tip: This is why without those additional ingredients like pectin, increased sugar content, and a unique cooking method – a homemade compote will only keep for 1-2 weeks in the refrigerator. It can, however, be frozen for up to 3 months!

What’s all in this Strawberry Compote?

Fresh Strawberries
Granulated Sugar
Lemon Juice

How do I make it?

I like to chop my berries up a little bit beforehand just to simplify the process, they’ll cook down much quicker this way.

Next, slice and juice the lemon into a mixing bowl.

In a saucepan on medium heat, add the strawberries, and while they’re cooking, smush them down with a wooden spoon, stirring as you smush. Don’t smush them down too much though, compotes are supposed to have larger pieces of fruit!

Once berries are at a gentle boil, stir in the lemon juice and sugar, heating and stirring the berries until the sugar has dissolved and mixture becomes jammy!

Remove from heat and allow to cool completely before using or moving to the refrigerator to store.

We had this compote on some pancakes, and I also tossed some into a Peanut Butter and Jelly Pie! Enjoy!

Have some more strawberries to use up? Check these recipes out!

• Strawberry Mousse
• Berry Margarita
• Strawberry Scone Cookie with Lemon Icing

Check out some of my other fruity recipes!

• Caramel Apple Pancakes
• Blackberry Pancakes
• Cherry and Cranberry Cobbler

Strawberry Compote

The Wholesome Spoon

I love whipping up a compote when I have a bunch of fruit on hand that I need to use up or if I’m just looking for a really great sauce for my pancakes or French toast! This Strawberry Compote was so easy to make and so delicious! I made this for a pie and with the leftovers, it made the BEST pancake syrup! Very few ingredients are needed, and it can be stored in the freezer if you don’t finish it within 1-2 weeks of making! That little bit of lemon juice in there really brought this compote to life!

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Breakfast, Dessert, Sauce

Cuisine European-American

Servings 16

Calories 69 kcal

Equipment

• Small Saucepan
• Wooden Spoon
• Juicer
• Measuring Cups and Spoons
• Mason Jar or Tupperware
• Cutting Board
• Chef Knife
• Mixing Bowl

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Ingredients

  

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• 1 ¾ Cups Fresh Strawberries chopped into large pieces
• 1 ¼ Cups Granulated Sugar
• Juice from 1/2 a Lemon

Instructions

 

• Heat the berries in a saucepan on medium heat and while they're cooking, smush them with a wooden spoon as you stir. I like to leave some big chunks of the fruit in there, which is typical for a compote!
• Once the berries get to a gentle boil, stir in the sugar and the lemon juice, then simmer for about 5 minutes on medium-low, stirring occasionally.
• Once the sauce appears jammy and sugar is dissolved, remove from heat.
• Cool completely before moving to the refrigerator or enjoying on pancakes or whatever else you want to use it for! We had this on a Peanut Butter and Jelly Pie! Enjoy!

Nutrition

Serving: 2tbspCalories: 69kcalCarbohydrates: 17gProtein: 0.1gFat: 0gSodium: 1mgPotassium: 30mgFiber: 0.4gSugar: 16.6gVitamin A: 20IUVitamin C: 11.5mgCalcium: 2mgIron: 0.1mg

Please be aware that nutritional values are approximate and intended as a helpful guide

Keyword Berry Compote, Easy Fruit Syrup, How do you make Compote, How to preserve fruit before it goes bad, Strawberry Compote Recipe, Strawberry Sauce for Pancakes

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