Strawberry compote is one of my favorite ways to use up frozen strawberries from the summer harvest. Warm strawberry compote is wonderful over fresh waffles or pancakes during cold months and is a budget-friendly alternative to maple syrup. This compote is chunky by design, but the recipe also explains how to make a smooth strawberry sauce if you prefer a seed-free, pourable topping. Enjoy it over buttermilk pancakes, crepes, stuffed French toast, or any breakfast you like.
Follow along for more recipes and feel free to leave a rating and comment below!
Easy Strawberry Compote (from frozen strawberries)
marilynpeight
Pin Recipe
5 mins
10 mins
Equipment
- Saucepan
- Whisk
- Potato masher
Ingredients
- 4 cups frozen strawberries
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoonscornstarch*see note
- 3 tablespoonswater
Instructions
-
Place the frozen strawberries in a medium saucepan and bring to a simmer over medium heat. Once the strawberries soften, mash them with a potato masher to release their juices and reduce them to smaller, chunky pieces.
-
Stir in the vanilla extract and sugar and cook for a few more minutes. Mix the cornstarch with the water to make a slurry. Bring the compote to a boil, then whisk in the slurry a little at a time until the compote thickens to your liking. Remove from heat and serve warm, or chill for 1–2 hours for a cold topping. If the compote becomes too thick, thin it with a splash of water.
For strawberry sauce:
-
Cook the frozen strawberries until soft, then transfer them to a blender and blend until smooth. Strain the puree through a sieve to remove seeds and any remaining chunks. Return the strained puree to the saucepan, add vanilla and sugar, and bring to a gentle boil. Whisk in the cornstarch slurry, adding it gradually until the sauce reaches the desired thickness. Cool slightly before serving.
Notes
Add the cornstarch slurry sparingly until you reach your preferred thickness. If the compote or sauce becomes too thick, dilute it with a little water. Frozen strawberries often release more juice than fresh, so you may need slightly less slurry when using frozen fruit.
Additional step-by-step photos are available in the post.
Let us know how it was!
Equipment needed for this easy strawberry compote:
- Saucepan — a medium saucepan (2 quart works well) to cook the compote.
- Whisk — to combine ingredients and whisk in the cornstarch slurry.
- Potato masher — to break down the strawberries for a chunky compote. For a smooth sauce, use a blender and a fine sieve.
Ingredients needed: frozen strawberries, granulated sugar, vanilla extract, cornstarch, and water.
Can fresh strawberries be used?
Yes. Fresh strawberries work well, but they typically release less juice while cooking than frozen fruit, so you may need to adjust the cornstarch slurry to reach the right consistency.
Step 1: Place the frozen strawberries in a medium saucepan and bring to a simmer over medium heat. Once softened, mash them with a potato masher to release juices and reduce the pieces to smaller chunks.
If making the strawberry sauce:
After the strawberries have softened and released their juice, blend them until smooth, then strain the puree through a sieve to remove seeds. Return the strained puree to the saucepan to finish cooking and thicken.
Step 2: Add vanilla and sugar, stir, and cook a few more minutes. Make a cornstarch slurry with water, bring the compote to a boil, and whisk in the slurry until thickened. Remove from heat and serve warm, or chill 1–2 hours for a cold topping. Serving suggestion: try the compote over waffles or pancakes with whipped cream.
Storage:
Store leftover compote in the refrigerator for up to 5 days. Because cornstarch changes texture after freezing and thawing, freezing is not recommended.
Pin this recipe for later and tag us on Instagram with a photo of your creation. Thank you for your support!
Privacy Policy