This strawberry compote is quick, easy, and made with just a few wholesome ingredients. It requires minimal prep and no fancy equipment—just a saucepan and some fresh or frozen strawberries. Whether you’re topping your breakfast or dessert, this compote delivers bright, jammy flavor without artificial ingredients or thickeners. Plus, it’s naturally gluten-free and dairy-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh or frozen strawberries
Sugar (white or cane sugar)
Lemon juice
Lemon zest (optional)
Water (optional, for a thinner consistency)
Vanilla extract (optional)
Directions
Hull and halve the strawberries if using fresh. If using frozen, no need to thaw.
Place strawberries, sugar, and lemon juice in a medium saucepan over medium heat.
Stir occasionally as the mixture begins to bubble. Reduce the heat to low and let it simmer for 10–15 minutes, or until the strawberries are soft and the sauce thickens slightly.
Optional: Add a splash of water if the compote is too thick or vanilla extract for extra depth of flavor.
Use a spoon to mash some of the strawberries for a thicker, more textured compote, or leave them whole for a chunkier version.
Remove from heat. Let cool slightly before serving warm, or chill to serve cold.
Servings and timing
This recipe makes about 1½ to 2 cups of compote, enough to serve 4 to 6 people. Preparation time is 5 minutes, and cooking time is about 15 minutes, for a total of 20 minutes.
Variations
Mixed Berry Compote: Add blueberries, raspberries, or blackberries for a berry blend.
Refined Sugar-Free: Use maple syrup, honey, or coconut sugar instead of white sugar.
Cinnamon Twist: Add a pinch of cinnamon for a warm, spiced version.
Zesty Boost: Increase the lemon zest for a brighter, citrusy finish.
Smooth Version: Blend the compote after cooking for a smoother sauce.
Storage/Reheating
Store the compote in an airtight container in the refrigerator for up to 1 week. To reheat, warm it in a saucepan over low heat or in the microwave for 30–60 seconds.
For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before using.
FAQs
Is strawberry compote gluten-free?
Yes, this recipe is naturally gluten-free as it contains only fruit, sugar, and lemon.
Can I use frozen strawberries?
Yes, frozen strawberries work perfectly. No need to thaw before cooking.
How long does strawberry compote last?
It lasts up to 1 week in the refrigerator when stored properly in a sealed container.
Can I make this without sugar?
Yes, you can use a natural sweetener like maple syrup or leave it unsweetened if the strawberries are very ripe.
How do I thicken the compote?
Simmer it longer to reduce the liquid. If needed, you can mash more of the berries to thicken the consistency.
Can I can this compote for long-term storage?
This recipe is not tested for safe canning. For long-term storage, freezing is the best option.
What can I serve strawberry compote with?
Serve it over pancakes, waffles, toast, oatmeal, yogurt, cheesecake, or ice cream.
Can I blend the compote?
Yes, for a smoother sauce, use an immersion blender or standard blender after it cools slightly.
Is this recipe dairy-free?
Yes, it contains no dairy and is suitable for dairy-free diets.
Can I double the recipe?
Absolutely. Just use a larger saucepan and extend the simmering time slightly if needed.
Conclusion
Easy gluten free strawberry compote is a delicious way to elevate everything from breakfast to dessert. With its rich, fruity flavor and quick prep time, this simple recipe is a must-have in your kitchen rotation. Whether served warm or cold, this compote adds a naturally sweet and vibrant touch to any dish.
Easy gluten free strawberry compote is a sweet, vibrant topping made by simmering fresh or frozen strawberries with sugar and lemon. Naturally gluten-free and dairy-free, it’s perfect for adding fruity flavor to breakfast or dessert.
Ingredients
2 cups fresh or frozen strawberries (hulled and halved if fresh)
2–3 tablespoons sugar (white or cane sugar)
1 tablespoon lemon juice
1/2 teaspoon lemon zest (optional)
1–2 tablespoons water (optional, for desired consistency)
1/2 teaspoon vanilla extract (optional)
Instructions
Hull and halve strawberries if using fresh. No need to thaw if using frozen.
In a medium saucepan, combine strawberries, sugar, and lemon juice over medium heat.
Stir occasionally as mixture begins to bubble. Reduce heat to low and simmer for 10–15 minutes, until strawberries soften and sauce thickens slightly.
Optional: Stir in water for thinner consistency or vanilla extract for extra flavor.
Use a spoon to mash some strawberries for a thicker texture, or leave them whole for chunkier compote.
Remove from heat. Let cool slightly before serving warm or refrigerate to serve cold.
Notes
Use maple syrup or honey instead of sugar for a refined sugar-free version.Add blueberries or raspberries for a mixed berry compote.For a smoother sauce, blend the compote after cooking.Add a pinch of cinnamon for a warm, spiced variation.Double the batch for meal prep or entertaining—adjust simmer time as needed.
