This strawberry compote (strawberry sauce) is a cinch to make and has just three ingredients. It's fresh, glossy, and full of strawberry flavor. Perfect over ice cream or your other favorite desserts such as cheesecakes, waffles or even brownies.
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What's the difference between compote and coulis?
A compote or compôte is a type of dessert made with fruit pieces or whole fruit that's cooked in sugar syrup. It's often flavored with other flavors such as spices or citrus.
A coulis is a sauce made from pureed and strained fruit or vegetables.
So the main difference between a compote and a coulis is that a compote has pieces of fruit or whole fruit whereas a coulis has pureed fruit.
Looking for more strawberry desserts? Why not try making my strawberry crunch cheesecake, strawberry ice cream or juicy strawberry popsicles. Delicious!
Ingredients:
Strawberries: use the freshest, ripest strawberries you can find. You can sometimes get 'jamming' strawberries more cheaply which are a little less pretty but would work fine in this recipe. You could also use frozen strawberries but it's harder to tell if you're getting beautifully ripe strawberries so you made need to taste and add more sugar to make up for this if needed.
Granulated sugar: or white sugar is best in this recipe as it will enhance the strawberry flavor without competing with it. You could use castor sugar which will dissolve more easily, or at a pinch raw sugar, just make sure you stir the sauce well to dissolve in the sugar.
Lemon juice: freshly squeezed lemon juice is best for this recipe. I do not recommend using bottled lemon juice, it won't taste the same. The lemon juice really helps add some brightness to this recipe and balance out the sugar. You could also use lime juice.
How to make strawberry compote (strawberry sauce) from scratch
Remove the green tops from the strawberries and cut them into bite-sized pieces. Cut the lemon in half and juice one side. Measure out one tablespoon of juice.
Add chopped strawberries to the pot with sugar and lemon juice. No need to add any water, the strawberries will release enough on their own. Put stove on medium heat and stir until it starts to bubble and strawberries have released a lot of their water.
Reduce heat to low, cover with a well-fitted lid and cook for five minutes.
Remove the lid from the pot and continue to cook the sauce for about 20 minutes. stirring frequently to ensure the sauce doesn't burn or stick.
Remove from heat and allow to cool. Transfer to an air-tight container and put in the fridge until needed. The sauce with thicken further as it cools.
This makes a beautiful smooth glossy sauce with strawberry pieces. For a smoother sauce or to make strawberry coulis you can blitz the cooled sauce with an immersion blender. If you don't like seeds you could then strain the sauce.
To serve the sauce
This sauce is fabulous over a scoop of vanilla or your favorite ice cream, over desserts such as cheesecake, tarts or just on its own with a spoon! Delicious!
To store the sauce
This sauce will store well in an airtight container in the fridge for up to one week. You could also try freezing it but the sauce may be a little watery when defrosted, in which case return it to a small saucepan and heat for a few minutes until it thickens up again.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy dessert recipes?
Why not try making
- Strawberry Shortcake Ice Cream
- Mini Strawberry Cheesecake
- Strawberry Sundae
- Strawberry Rhubarb Tartlets
Follow me on Facebook or Pinterest for many more delicious recipes!
📋 Recipe
Strawberry compote (strawberry sauce)
Ingredients
- Approx 3 cups (1.1 lbs/ 500gms) fresh ripe whole strawberries
- ¼ cup (55gms) castor sugar or white sugar
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Remove tops from strawberries and cut into bite size pieces.
- Add to pot with sugar and lemon juice
- Stir in sugar and lemon juice well.
- NB You don't need to add any water, the strawberries will release enough of their own.
- Put on a medium heat and stir until it starts to bubble and strawberries have release a lot of there water.
- Cover pot with a well fitted lid and cook for another 20 minutes, stiring frequently to ensure sauce does not stick or become to thick.
- Remove from head and allow to cool. The sauce will thicken further as it cools
- Transfer to heat proof container, cover and chill in fridge.
- To serve pour over ice cream or your favourite dessert, or just eat it with a spoon from the jar! Delicious!
Notes
Nutrition
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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Sylvie
This is such a delicious sweet topping and so versatile too - I can think of so many ways to use this sauce!! Cannot wait for this seasons strawberries to hit the supermarket so I can make some 🙂
Robyn
Such a delicious and versatile sauce! Yum!
Sarah Brooks
Thanks Robyn, it goes well with almost any dessert!