How to make a simple strawberry sauce that is perfect for adding to breakfast dishes, baking, and more. This sweet and fruity strawberry topping requires just strawberries, sugar, and lemon juice!
Wash the strawberries and remove the leaves and stems. Cut the strawberries in half or in quarters, then add to a medium saucepan.
Juice half a lemon, then add it to the strawberries.
Add the sugar to the strawberry and lemon. Turn on the burner to medium heat and allow the mixture to come to a boil.
Once it's boiling, reduce the heat just slightly to allow it to summer. Use a potato masher or a fork to mash the strawberries from time to time, so they release all their juices. Be gentle here though. You don't want to crush the fruit too much as it can stick to the bottom of your pan.
Continue to cook for 5-10 minutes longer.
Once ready, set aside the compote to cool down. Then pour it into a sterilized airtight jar. If you want your compote super smooth, run it through a sieve into a clean bowl or jug. Using a wooden spoon, make circles into the compote as it drains. This will remove the seeds and any other unwanted lumps.
Storage Instructions
To store: It's best to keep the compote in an airtight jar in the fridge for about 1-2 weeks.To freeze: freeze in an airtight container for up to 3 months. When needed, place it in the fridge to thaw overnight.To reheat: do so in a saucepan over medium-high heat. Add a teaspoon or two of water if needed.
Notes
If you don't have strawberries, but still want to make a delicious compote, you can replace them with other berry fruits. Choose from raspberries, blackberries, blackcurrants, blueberries, cherries, peaches, pears, rhubarb, etc. Different fruits will need slightly longer to break down while cooking.How to thicken the strawberry sauce? An easy way to thicken it is to continue cooking at low heat to make a strawberry reduction. You can also blend some of the strawberries, which will also help thicken the sauce.Alternatively, you can use cornstarch or arrowroot powder as thickening agents. Combine the cornstarch with 1-2 tablespoons of water and mix well. Then pour this slurry into the sauce while reducing it. If you prefer using arrowroot, add it at the end of cooking and stir well.Check the blog post for more tips, serving suggestions, and answers to top FAQs!