Strawberry Compote


Strawberry compote is bright and fruity, with big chunks of fresh strawberries and just the right amount of sweetness. Use it on anything from cheesecake to ice cream!


– 2 cups fresh strawberries, hulled and sliced – 1/2 cup granulated sugar (adjust according to taste and sweetness of strawberries) – 1 tablespoon lemon juice – 1 teaspoon vanilla extract – Pinch of salt



Wash and hull the fresh strawberries. Slice them into uniform pieces to ensure even cooking. If you prefer a chunkier compote, you can leave the strawberries in larger pieces.


Step 1

In a medium saucepan, combine the sliced strawberries, granulated sugar, lemon juice, vanilla extract, and a pinch of salt. The sugar will not only sweeten the compote but also draw out the natural juices from the strawberries.


Step 2

Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to ensure the sugar dissolves and evenly coats the strawberries. Allow the strawberries to cook down for about 10-15 minutes until they become soft and release their juices.


Step 3

Once the strawberries have softened, you can choose to leave the compote chunky or use a potato masher to achieve a smoother consistency. If you like a more syrupy texture, continue simmering for an additional 5-10 minutes.


Step 4

Remove the saucepan from heat and let the strawberry compote cool to room temperature. It will thicken slightly as it cools. Transfer the compote to a jar or airtight container and refrigerate. Serve it chilled over pancakes, waffles, ice cream, yogurt, or as a topping for desserts. Enjoy the delightful burst of sweetness and the vibrant flavor of fresh strawberries in every spoonful.


Step 5

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