Description

This small-batch strawberry compote is my cozy, go-to homemade strawberry sauce made with fresh berries, a touch of sugar, and bright lemon. It comes together in minutes and tastes like summer in a spoon—perfect over Greek yogurt, pancakes, waffles, cheesecake, oatmeal, or ice cream. No pectin, no canning, just simple comfort with big flavor.

Ingredients

Scale

2 cups (300–350 g) fresh strawberries, hulled and sliced
2–3 tbsp granulated sugar (adjust to taste)
1 tbsp fresh lemon juice
1 tsp lemon zest (optional)
1 tbsp water
Pinch of fine salt

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Instructions

Rinse the strawberries, hull them, and slice into halves or quarters.
Add strawberries, sugar, lemon juice, lemon zest (if using), water, and a pinch of salt to a small saucepan.
Place the pan over medium-low heat and stir gently until the sugar begins to dissolve and the berries start releasing juice.
When the mixture begins to bubble, reduce the heat to low and simmer for 8–12 minutes, stirring occasionally.
Use the back of a spoon to lightly mash some berries for a thicker texture, leaving a few chunks if you like.
Remove from heat when the sauce looks glossy and lightly coats a spoon (it will thicken more as it cools).
Cool for 10–15 minutes before serving, or refrigerate until needed.

Notes

Sweetness varies by strawberry ripeness—start with 2 tablespoons sugar, then taste and adjust near the end. The compote thickens as it cools, so avoid overcooking. For extra warmth, add 1/2 teaspoon vanilla extract off the heat. Store in a clean jar in the fridge up to 5 days; rewarm gently on the stove or in the microwave in short bursts. Freeze up to 2 months and thaw overnight in the fridge.

Prep Time: 5 minutes
Cook Time: 12 minutes
Category: B
Method: Stovetop simmer
Cuisine: Mediterranean

Nutrition

Serving Size: 1/4 cup
Calories: 60
Sugar: 13g
Sodium: 5mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 0g
Cholesterol: 0mg