Easy Strawberry Compote

Jar of strawberry compote on cutting board with strawberries.

Easy Strawberry Compote

Strawberry compote is the perfect accessory to have on hand to pair with yogurt, cheesecake, toast or to add to the side of your cheese platter!


  • 1 pound strawberries
  • 2 tablespoons sugar
  • 3 tablespoons orange juice
  • 2 tablespoons cornstarch


  • Rinse the strawberries, pat them dry, and then hull the fruit. To do this, insert a knife at an angle under the leaf cap and then twist to cut out the leaves and white core underneath. Discard the tip and repeat the process with all the berries. Cut very large berries in half or quarters; leave smaller berries whole.
  • Place the berries in a saucepan. Add the sugar and juice or water. Bring to a boil. Reduce the heat to low and simmer until the strawberries are all soft and just starting to fall apart and the liquid thickens, between 5 to 10 minutes.
  • Taste, and add more sugar if necessary. The compote will thicken a little while it cools off, but if you think it’s too thin, mix 1 tablespoon of water with 1 tablespoon of cornstarch and add it to the saucepan. If using frozen fruit, you might need a little more cornstarch. Stir well and remove from heat.
  • Let the compote cool off completely. Transfer to a clean pint jar and store in the refrigerator for up to two weeks.

Recipe courtesy of The Spruce Eats.