Home » Low-Carb Desserts » Strawberry Compote
Last updated: · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.
Jump to Recipe Jump to Video Print Recipe
This sweet and flavorful strawberry compote is so easy to make. Ready in just 30 minutes, it's the perfect topping for cheesecake, pancakes, or Greek yogurt.
It's also a great dessert when served all by itself or topped with whipped cream.
I normally prefer to enjoy fruit in its raw state, with a few notable exceptions, such as stewed prunes, baked apple slices, baked pears, grilled peaches, and fried bananas.
However, sometimes, cooking greatly enhances the flavor of fruits and transforms their texture - in a good way. This is certainly the case with this delicious strawberry compote, which is also very easy to make.
Jump to:
- Ingredients
- Variations
- Strawberry Compote Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Fruit Recipes
- Foodie Newsletter
- Recipe Card
Ingredients
The list of ingredients needed to make this strawberry compote is wonderfully short! You'll only need four ingredients. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Fresh strawberries: Try to pick red, ripe strawberries. You know those big, pale strawberries with the white center? Those are not very flavorful, so try to avoid them if you can.
- Sweetener: As mentioned above, I use stevia, but any sweetener will work in this recipe.
- Fresh lemon juice: Freshly squeezed is best. I don't recommend using bottled lemon juice.
- Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
Variations
Sometimes, I use freshly squeezed orange juice instead of lemon juice. You can also replace the water with additional orange juice, keeping in mind that the nutritional info will change.
Strawberry Compote Instructions
Scroll down to the recipe card for detailed instructions. Here's an overview of the steps for making this recipe:
Add all the ingredients to a medium saucepan.
Heat the mixture over medium heat until it starts to simmer. Resist the temptation to increase the heat - keep it to medium.
Lower the heat to medium-low and cook, stirring often, until the strawberries are very soft, about 10 minutes.
Cool the compote to room temperature before serving to allow it to thicken.
Expert Tip
You'll want to use good strawberries in this recipe. The best ones are small, red, and firm.
The pale ones are no good, and I'm also not a fan of the really large strawberries that are completely white in the center. They're often not very sweet or flavorful.
Recipe FAQs
Can I use any other fruit in this recipe?
Yes! In fact, I have an excellent recipe for a blueberry compote that you can try.
Can I use frozen strawberries?
Yes, you can. If you use frozen strawberries, you will need to cook them for a bit longer - start with adding 2 minutes and see if you need to add more.
Is this a make-ahead recipe?
Absolutely. If you make it a few hours ahead of time, or even the day before, it will nicely thicken in the fridge. Making it ahead of time will also enable the flavors to meld.
Will the compote thicken without powdered sugar?
Yes, thanks to the pectin in the lemon juice. See the image below - you can see how nicely the juices have thickened and how well they coat the strawberries. 
Serving Suggestions
My favorite way to eat strawberry compote is to spoon it while still warm over cold, creamy Greek yogurt, as shown in the image below. The contrast in flavors and textures is amazing. It makes an excellent snack!
Here are a few more ideas:
- It's excellent on top of this simple ricotta dessert and as a filling in this keto strawberry shortcake.
- Use it as a topping for keto ice cream, homemade frozen yogurt, almond flour pancakes, keto waffles, or chaffles.
- It makes an excellent filling for keto crepes and pannenkoeken.
- Or you can simply serve this compote in pretty dessert bowls with spoons, possibly topped with a dollop of keto whipped cream.
- After cooling it, you can use it as a topping for keto cheesecake (as shown in the photo below), ricotta cheesecake, or keto mini cheesecakes.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to four days. This is one of those recipes where the leftovers taste just as good as the freshly made dish, so as mentioned above, you can definitely make it ahead of time.
More Fruit Recipes
- Blueberry Compote
- Baked Pears
- Stewed Prunes
- Baked Apple Slices
Recipe Card
4.97 from 86 votes
Pin Recipe Print Recipe
Easy Strawberry Compote
This sweet and flavorful strawberry compote is so easy to make. It's the perfect topping for cheesecake, pancakes, or Greek yogurt.
Prep Time10 minutes mins
Cook Time10 minutes mins
Rest time10 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 37kcal
Author: Vered DeLeeuw
Ingredients
- 16 ounces fresh strawberries tops removed, halved
- 1 teaspoon stevia glycerite (equals ⅓ cup of sugar)
- 2 teaspoons lemon juice freshly squeezed
- 1 teaspoon vanilla extract
- 2 tablespoons water
Instructions
Place the strawberries, stevia, lemon juice, vanilla extract, and water in a medium saucepan.
Bring to a simmer over medium heat.
Reduce the heat to medium-low. Cook, stirring often, for about 10 minutes or until the strawberries are very soft.
Cool the compote on the counter for 10 minutes to allow it to thicken.
Serve the compote in dessert bowls, spoon it over Greek yogurt, or use it as a topping for ice cream, frozen yogurt, pancakes, waffles, or cheesecake.
Video
Notes
- You can use frozen strawberries in this recipe. You will need to cook them for a bit longer - start with adding 2 minutes and see if you need to add more.
- This is a make-ahead recipe. You can make it a few hours (or even a day) ahead of time. It will nicely thicken in the fridge.
- You can keep the leftovers in the fridge, in an airtight container, for up to four days. This is one of those recipes where the leftovers taste just as good as the freshly made dish, so as mentioned above, you can definitely make it ahead of time.
Add Your Own Notes
Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
Nutrition per Serving
Serving: 0.25recipe | Calories: 37kcal | Carbohydrates: 8g | Sodium: 1mg | Fiber: 2g | Sugar: 6g
Subscribe
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Follow Me
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.
More Low-Carb Desserts
- Keto Mug Cake
- Keto Brownies
- Keto Cookie Dough
- Keto Strawberry Shortcake
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
