Strawberry & Vanilla Compote

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This strawberry & vanilla compote is quick & easy to make & goes great with homemade cheesecake, tarts, waffles & ice creams.

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strawberry & vanilla compote served with cheesecake

This homemade strawberry compote is vibrant, fruity & flavoured with vanilla bean! Incredibly quick & easy to make, this fruit sauce is a fantastic pairing to creamy cheesecakes, fluffy pancakes & homemade ice creams.

Looking for a pudding to serve with this homemade strawberry compote? Check out our ever growing collection of dessert recipes!

Why You’ll Love This Compote Recipe!

  • Can be made year round.
    This compote is made with frozen strawberries so can be made any time of the year!
  • Quick & easy to prepare.
    From start to finish, this strawberry compote takes 20 minutes or less to make.
  • You’ll only need 6 ingredients.
    Our recipe only uses a small amount of ingredients!
  • Great with homemade desserts.
    This homemade strawberry sauce goes great with many different desserts. From cheesecakes, panna cottas, pancakes & ice cream.

What You’ll Need

  • Strawberries – We’re using frozen strawberries for convenience! Frozen fruit tends to be cheaper than fresh but just as delicious.
  • Vanilla – Strawberries go great with vanilla. For the best flavour, we’re using a good quality vanilla paste.
  • Sugar – Using caster sugar adds sweetness without affecting the flavour from the strawberries.
  • Lemon – Lemon juice cuts through the sweetness from the fruit & brings out their flavour.
  • Salt – Adding a pinch of sea salt enhances the strawberries flavour.
  • Butter – Stirring a small amount of butter into the cooked compote gives it a glossier finish.

How To Make Strawberry Compote

The full, printable recipe card for this compote can be found at the bottom of this post!

  1. Cook The Strawberries – First we place frozen strawberries, sugar, vanilla, lemon juice & a pinch of salt into a saucepan then cover with a lid & cook over a low heat until the fruit has defrosted.
  2. Thicken Sauce – Next, we increase the heat to medium & bring the sauce up to a simmer. Then we cook the compote for 5 minutes or so, until thickened & the fruit is soft.
  3. Stir In Butter – To finish the sauce, we take it off the heat then stir in a small amount of butter. The compote should now be left to cool then stored in the fridge until needed.
strawberries with sugar & vanilla
strawberry & vanilla compote

Frequently Asked Questions

How long will strawberry compote keep for?

As our strawberry compote only contains a relatively small amount of sugar, it is best eaten within 3 days & should be kept in the fridge.

Can other fruit be used instead of strawberries?

The fruit in this compote recipe can be swapped out for other fruits like raspberries, blackberries, cherries or blueberries.

Can fresh strawberries be used instead of frozen ones?

Absolutely! To make this compote with fresh strawberries, cut the fruit in half/quarters then cook over a low heat (without a lid) until the sugar dissolves then turn the heat up to medium & bring to a simmer, to thicken.

Cooking Fruit Compote On An Aga

With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe in an Aga…

Use the simmering plate to defrost the strawberries then take the lid off the pan & move over to the boiling plate, to thicken.

Equipment Used

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More Dessert Recipes To Try!

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Strawberry & Vanilla Compote

This strawberry & vanilla compote is quick & easy to make & goes great with homemade cheesecake, tarts, waffles & ice creams.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert
Cuisine: French
Servings: 8 Portions
Author: Ben Racey

Equipment

  • Medium Saucepan
  • Juicer

Ingredients

  • 400 g Frozen Strawberries
  • 75 g Caster Sugar
  • 1 tbsp Lemon Juice
  • 1 tsp Vanilla Paste
  • A Pinch Of Sea Salt
  • 10 g Unsalted Butter

Instructions

  • Place the frozen strawberries, sugar, lemon juice, vanilla & salt into a medium saucepan then set over a low heat. Cover the pan with a lid then cook gently until the fruit has defrosted, stirring occasionally. This will take around 5 minutes.
  • Next, take the lid off the pan then turn the heat up to medium.
  • Bring the compote up to a simmer then cook until the sauce has thickened & the fruit has started to break down. This will take another 5 minutes. Make sure to stir the fruit regularly to stop it catching on the pan.
    If you like smaller pieces of fruit in your compote, break the strawberries up with the back of a spatula as they soften.
  • Take the pan off the heat then stir in the butter.
  • Transfer the compote to a container, leave to cool then refrigerate until needed.

Notes

1. To Cook On An Aga – Use the simmering plate to defrost the strawberries then take the lid off the pan & move over to the boiling plate, to thicken.
2. Strawberries – This compote recipe works great with frozen strawberries so can be made all year round. To make with fresh strawberries, cut the fruit in half/quarters then cook over a low heat (without a lid) until the sugar dissolves then turn the heat up to medium & bring to a simmer, to thicken.
3. Storage – Compote should be kept in an airtight container, in the fridge & is best eaten within 3 days.

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