If you need a fast, no‑fuss strawberry topping, this stovetop strawberry compote is the one I reach for. It cooks in under 10 minutes and works beautifully on pancakes, tucked inside sweet rolls, or spooned over cheesecake and ice cream.

You can make it with either frozen or fresh strawberries, and I’ve included instructions for both since the process changes slightly depending on what you’re using.

Check the substitutions section for alternative sweeteners or for the option to leave it completely unsweetened if you prefer the natural strawberry flavor. 

Total time: 8–10 minutes  

Yield: About 1 cup

Ingredients

2 cups strawberries 

¼ cup honey (optional)

1-2 tsp lemon juice (optional)

Pinch of salt (optional)

Directions (Frozen Strawberries)

1. Put frozen strawberries in a small saucepan over medium heat.

2. Cover for 2 minutes to let them steam and release liquid.  

3. Uncover and mash lightly with a fork or spatula – just enough to break them up.  

4. Add honey, or sweetener of choice and stir.

5. Let it simmer 5–7 minutes, stirring occasionally, until the berries soften and the juices thicken enough to stick onto the back of a spoon.

6. Taste and adjust: Add more honey if needed, lemon for brightness, or a pinch of salt. 

7. Remove from heat. It thickens more as it cools.

8. Once it has cooled enough, use immediately or store in a glass container in the fridge for up to 2 weeks. 

Directions (Fresh Strawberries)

1. Wash fresh strawberries. I recommend a baking soda wash. 

2. Remove leaves and stems.

3. Add berries to a saucepan over medium heat. Do not cover them. 

4. Add 1-2 tbsp of water to the bottom of the saucepan to prevent the strawberries from scorching.

5. As strawberries soften in the first 1-2 minutes, mash them lightly with a fork.

6. Add honey, or sweetener of choice and stir.

7. Simmer for 4-6 minutes, stirring occasionally, until the berries soften and the juices thicken enough to stick onto the back of a spoon.

8. Taste and adjust. This is where you can add more sweetener or lemon juice to brighten the flavor.

9. Remove from heat. It thickens more as it cools.

10. Once it has cooled enough, use immediately or store in a glass container in the fridge for up to 2 weeks. 

Substitutions

Honey

In place of ¼ cup of honey, add your choice of sweetener:

– 5 tbsp cane sugar + 2 tbsp water

– 4-6 tbsp of maple syrup

– 3-4 tbsp maple sugar

– 5 tbsp coconut sugar + 1 tbsp water

– ⅛ – ¼ tsp stevia (powder or liquid)

Unsweetened

I often choose to omit the sweetener entirely and let the strawberries cook down a little bit more. They are naturally sweet on their own and my family really enjoys the compote without any added sweetener. 

To make unsweetened strawberry compote, simply allow it to cook down another 1-2 minutes to reach the right thickness. It should still be able to coat the back of a spoon.

If unsweetened, you can store it in the fridge for up to one week. 

If this Strawberry compote makes its way to your kitchen, please let me know how you enjoyed it in the comment section below!

With love from my kitchen to yours,

Katherine