Description
My Chunky Strawberry Compote for Desserts tastes like pure summer in a spoon juicy strawberries gently simmered with a kiss of lemon until glossy, thick, and beautifully spoonable. I keep the fruit pieces generous and soft so every bite feels homemade and comforting. This quick compote finishes in about 20 minutes and turns simple desserts into something special, from cheesecake and ice cream to Greek yogurt, pancakes, and pound cake.
Ingredients
- 500 g fresh strawberries, hulled and halved or quartered
- 80–100 g granulated sugar (about 1/3–1/2 cup, adjust to taste)
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest (optional, for extra brightness)
- 1 tsp vanilla extract (optional)
- 1 tbsp cornstarch (optional, for a thicker compote)
- 2 tbsp water (only if using cornstarch)
- Pinch of salt (optional, to enhance flavor)
Instructions
- Wash the strawberries gently, hull them, and pat them dry. Cut large berries into halves or quarters and leave small berries whole for a chunky texture.
- Add strawberries to a medium saucepan. Sprinkle in the sugar and add the lemon juice (and zest, if using). Stir gently to coat.
- Let the mixture sit for 10 minutes if you have time, so the berries release their natural juices.
- Place the saucepan over medium heat. Stir occasionally until the juices bubble and the sugar dissolves, about 4–6 minutes.
- Reduce heat to low and simmer gently for 8–10 minutes, stirring carefully so the berries stay mostly intact.
- If you want a thicker compote, whisk cornstarch with water in a small bowl to make a slurry. Stir it into the simmering compote and cook 1–2 minutes until glossy and slightly thickened.
- Remove from heat. Stir in vanilla extract (if using). Taste and adjust with a tiny splash of lemon juice or a spoon of sugar if needed.
- Cool for 10–15 minutes to thicken further, then spoon over cheesecake, ice cream, yogurt, pancakes, waffles, crepes, or cake.
Notes
Sweetness: Strawberries vary—start with 80 g sugar and add more only if needed.
Texture: For extra chunky compote, simmer on low and stir gently. For a smoother texture, lightly mash a few berries with a spoon.
Thickening: Cornstarch is optional. The compote naturally thickens as it cools.
Storage: Keep in a clean jar in the fridge up to 5 days. Reheat gently on the stove or in the microwave for 20–30 seconds.
Freezing: Freeze in small containers up to 2 months. Thaw overnight in the fridge and stir well before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: International
Nutrition
- Serving Size: 1/4 cup
- Calories: 90
- Sugar: 19 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg