Easy 2-Ingredient Strawberry Compote: Your Go-To Allergy-Friendly Topping

Simple, two-ingredient Strawberry Compote is incredibly easy to prepare and transforms countless recipes with its vibrant, juicy freshness. This delightful topping brings a natural sweetness and a burst of bright, fruity flavor to any dish, all while keeping the sugar content low. As a naturally top-8-free recipe, it’s exceptionally allergy-friendly, containing no gluten, wheat, dairy, egg, soy, fish, shellfish, peanuts, or tree nuts. Whether you’re topping pancakes, yogurt, or cheesecake, this bright and versatile compote is a definite keeper for any kitchen.

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What is Strawberry Compote?

Strawberry compote is a delightful fruit topping made by simmering fresh or frozen strawberries with a touch of sugar until they break down into a soft, slightly runny sauce with tender pieces of fruit. Unlike jams or jellies, compote maintains a more rustic texture, showcasing chunks of fruit rather than a smooth, uniform spread. The gentle cooking process coaxes out the natural juices and sweetness of the berries, creating a vibrant, flavorful addition that can elevate a wide array of dishes. It’s a quick and easy way to enjoy the essence of ripe strawberries, offering a fresh, bright alternative to heavier sauces or highly processed toppings.

Why Make Your Own Strawberry Compote?

Making your own strawberry compote offers numerous benefits, from flavor to health. First and foremost, homemade compote allows you complete control over the ingredients. You can adjust the sweetness level to your preference, opting for less sugar than store-bought versions or even using alternative sweeteners. This is especially beneficial for those managing dietary restrictions or simply aiming for a healthier lifestyle. Furthermore, fresh compote boasts a superior taste and texture, bursting with the natural essence of ripe strawberries, free from artificial flavors, colors, or preservatives often found in commercial products.

It’s also surprisingly cost-effective, especially when strawberries are in season or when using frozen berries. The simple, two-ingredient nature of this recipe means you don’t need a long list of fancy items or complex cooking techniques. It’s a quick project that yields impressive results, making it an ideal choice for busy individuals who still want to enjoy gourmet-quality toppings at home.

How Does Strawberry Compote Differ from Jam and Jelly?

While compote, jam, and jelly are all delicious fruit preparations, they each have distinct characteristics and uses. The primary differences lie in their texture, fruit content, cooking methods, and shelf life:

Texture and Fruit Pieces: Compote is characterized by its chunky, slightly runny consistency, featuring noticeable pieces of fruit (often halved or quartered). Jam is typically thicker than compote, with smaller, more uniform pieces of fruit that are often crushed or finely chopped. Jelly, on the other hand, is completely smooth and clear, made from fruit juice and containing no fruit pulp or pieces.
Sugar Content: Jams and jellies often require higher amounts of sugar to achieve their desired consistency and to act as a preservative. Compote, especially this recipe, uses significantly less sugar, allowing the natural sweetness of the fruit to shine.
Thickening Agents: Jams and jellies frequently rely on pectin, a natural gelling agent, to achieve their firm set. While fruits naturally contain some pectin, compotes rarely require added pectin. Their thickness comes from the natural reduction of liquids during simmering.
Preservation and Shelf Life: Jams and jellies are typically made using canning techniques (hot water bath or pressure canning) or the freezer jam method, designed for long-term storage, often lasting months or even a year. Compote is a fresh preparation, meant for shorter-term enjoyment. It should be consumed within two weeks when stored in the refrigerator, or a few months if frozen.
Cooking Process: Compote involves a gentle simmering of fruit and sugar for a relatively short period, preserving the fruit’s integrity. Jams and jellies usually undergo a more rigorous cooking process to activate pectin and achieve a firm set, often requiring specific temperatures and cooking times.

Do I Need Cornstarch for Strawberry Compote?

Many compote recipes call for cornstarch as a thickening agent, but I prefer to keep things as simple and allergen-friendly as possible. This recipe intentionally omits cornstarch, primarily because many individuals have corn allergies or sensitivities. The good news is, simmering naturally thickens the compote as the fruit releases its natural pectin and the excess liquid evaporates. The result is a beautifully textured compote that isn’t as rigid as jam, allowing it to gently cascade down the sides of a cheesecake or blend smoothly into yogurt – simply delightful!

However, if you desire a significantly thicker, more set compote, similar to a pie filling, you can certainly add a cornstarch slurry. To do so, mix 1 tablespoon of cornstarch with 1.5 tablespoons of cold water until smooth. Once your compote is simmering and nearly done, slowly pour the slurry into the mixture while stirring continuously. Cook for another minute or two until it thickens to your desired consistency. While it’s an optional step for a different texture, it’s truly not needed for a fantastic compote. It all comes down to personal preference.

Do I Need Lemon Juice in Strawberry Compote?

Lemon juice is a common ingredient in many fruit preparations, often added to brighten flavors and aid in the gelling process (especially for jams that rely on pectin). For this low-sugar strawberry compote, I find it unnecessary. Strawberries, particularly when ripened naturally, often possess enough inherent tartness to balance the sweetness, even with minimal added sugar. Adding lemon juice can sometimes mask the delicate, fresh flavor of the strawberries if not used sparingly.

However, if you prefer a more pronounced tangy note or find your strawberries to be exceptionally sweet, feel free to incorporate about 1 tablespoon of fresh lemon juice during the simmering process. It will add a subtle zing and help to cut through the sweetness. You can also experiment with other citrus juices, such as orange or lime, to introduce different secondary flavor profiles that complement the strawberries beautifully.

What is Strawberry Compote Good On?

The beauty of strawberry compote lies in its incredible versatility. Because of its fresh, fruity flavor and delightful texture, it can be used in almost any way you’d use jam or jelly, and then some! Here are just a few ideas to inspire you:

Gluten-free Biscuits: A warm biscuit with a generous dollop of compote is pure comfort.
Pancakes & Waffles: Transform your breakfast or brunch with a vibrant cascade of warm compote over fluffy gluten-free pancakes or crispy gluten-free vegan pancakes, and golden waffles.
Cupcakes and Cake Fillings: Use it as a luscious filling between cake layers or as a vibrant topping for cupcakes.
Cheese Boards and Charcuterie Boards: The sweet and slightly tart notes of strawberry compote pair beautifully with various cheeses, nuts, and crackers.
Ice Cream: A spoonful of warm or cold compote over vanilla ice cream is a simple yet elegant dessert.
Oatmeal & Overnight Oats: Stir it into your morning oatmeal or layer it into overnight oats for a naturally sweetened and flavorful start to your day.
Gluten-free Vegan French Toast: A fantastic topping for a special breakfast treat.
Scones: Similar to biscuits, compote is a perfect accompaniment for freshly baked scones, especially with a dollop of dairy-free cream.
Vegan Chocolate Cheesecake: Its bright flavor cuts through the richness of chocolate, creating a harmonious balance.
Homemade Gluten-free Bread & Crackers: Spread it on toast or crackers for a quick snack.
Yogurt Parfaits: Layer it with dairy-free yogurt and granola for a beautiful and delicious parfait, as shown in the picture.
Dessert Topping: Excellent over puddings, tarts, or even plain whipped cream.
Smoothie Booster: Blend a spoonful into your favorite smoothie for extra fruit flavor and natural sweetness.

Honestly, you can’t go wrong even enjoying it simply with a spoon. It’s a delightful burst of flavor that adds a natural sweetness wherever it’s needed.

Tools Needed:

Making strawberry compote is straightforward and requires only a few basic kitchen tools:

Cutting board and knife: For preparing the strawberries.
1/2 cup measuring cup: To measure sugar and other optional liquids.
Medium saucepan: A non-reactive pan is best for simmering fruit.
Heat-proof spatula or wooden spoon: For stirring the compote as it cooks.
Potato masher (optional): Useful for gently mashing some of the berries to release more juices and achieve a slightly smoother consistency.
Clean glass jar or airtight container: For storing the finished compote.

Ingredients Needed:

The beauty of this recipe truly lies in its simplicity. You only need two core ingredients:

1 pound (16 ounces) fresh or frozen strawberries, washed and hulled.
2 tablespoons sugar (adjust to taste, depending on the sweetness of your berries and personal preference).

Can I Use Frozen Strawberries for Compote?

Absolutely! Frozen strawberries are an excellent choice for making compote, especially during the colder months when fresh, ripe strawberries are not in season or are expensive. Frozen berries are typically picked at their peak ripeness and flash-frozen, locking in their flavor and nutritional value. This means they are just as delicious and suitable for compote as fresh ones.

When using frozen strawberries, you might notice a slightly higher water content as they thaw and cook. This is perfectly normal. You may simply need to simmer the compote a little longer than if using fresh berries to achieve the desired consistency. Just continue to cook and stir until the liquid has reduced and the compote has thickened to your liking.

Can I Use Different Fruits for Compote?

Absolutely! The beauty of compote is that the method is highly adaptable to almost any fruit. While strawberries are a classic and delicious choice, don’t hesitate to experiment with other fruits to create unique and equally delightful toppings. Here are some fantastic options:

Berries: Raspberries, blueberries, blackberries, or a mixed berry blend all make excellent compotes. They tend to break down easily and have natural pectin.
Stone Fruits: Peaches, plums, nectarines, and cherries (pitted) are wonderful when cooked down. For firmer stone fruits, you might want to dice them smaller and increase simmering time slightly.
Apples and Pears: These fruits create a more substantial compote. Peel, core, and dice them before simmering. You might need to add a splash of water or fruit juice at the start to prevent sticking, and cook longer until tender. Spices like cinnamon or nutmeg pair beautifully here.
Rhubarb: Often paired with strawberries, rhubarb adds a wonderful tartness.

When substituting fruits, consider their natural sweetness and moisture content. You may need to adjust the amount of sugar, simmering time, or even add a small amount of liquid if using very firm fruits. The goal is always to bring out the fruit’s natural flavor and create that perfect chunky-yet-saucy texture.

How Do I Store Strawberry Compote?

Proper storage is key to enjoying your homemade strawberry compote safely and extending its freshness. Unlike commercially canned jams or jellies, compote is a fresh product and has a shorter shelf life.

Refrigerator: Store leftover strawberry compote in a clean, airtight container in the refrigerator for 7-14 days. Always use a clean spoon each time you serve to prevent contamination.
Freezer: For longer storage, compote freezes beautifully. Transfer cooled compote into freezer-safe containers or bags, leaving a little headspace as it expands when frozen. It can be stored in the freezer for up to three months.
Thawing: To thaw frozen compote, simply transfer it to the refrigerator overnight.
Reheating: You can serve compote warm, cold, or at room temperature. If you prefer it warm after refrigerating or thawing, gently reheat it in a small saucepan over low heat, stirring occasionally, or microwave it for short intervals until warmed through.

Tips for Making the Best Strawberry Compote

Achieving the perfect strawberry compote is easy with a few simple tips:

Choose Ripe Strawberries: The quality of your compote largely depends on the quality of your berries. Look for strawberries that are firm, brightly colored (deep red all over), and smell sweet. As the old saying goes, “The darker the berry, the sweeter the juice!” Ripe berries require less added sugar and provide a richer flavor.
Don’t Overcrowd the Pan: Give the strawberries enough space to cook evenly. If you’re making a large batch, consider cooking it in two smaller batches or using a wider pan.
Gentle Simmering is Key: Avoid high heat, which can scorch the sugar and make the compote too thick too quickly without proper flavor development. A low, gentle simmer allows the berries to soften gradually and release their juices.
Taste and Adjust Sweetness: This is perhaps the most crucial tip! Berries vary greatly in sweetness depending on their ripeness and variety. Start with the recommended amount of sugar, but taste the compote a few minutes before it’s done. If your berries are tart, you might want to add a little more sugar (a tablespoon at a time) until it’s just right for your palate. This recipe calls for a lower sugar content, so don’t be afraid to increase it if you prefer something sweeter.
Don’t Overcook: Cook just until the berries are tender and the sauce has thickened slightly. Remember, compote will thicken further as it cools. Overcooking can lead to a mushy texture and dull flavor.
Consider Texture: If you prefer a smoother compote, use a potato masher to break down more of the fruit during simmering. For a chunkier texture, mash less or not at all.
Cool Completely for Best Thickness: While delicious warm, compote’s final consistency is best judged once it has cooled to room temperature or chilled in the refrigerator.

Do I Have a Video Showing How to Make It?

Yes, I do! Watching a video can clarify any steps and demonstrate just how simple and quick this recipe truly is. The video should auto-populate on this page, but if it doesn’t, you’ll find it embedded at the bottom of the recipe card. For direct access, you can also view it on YouTube.

Quick Strawberry Compote (2 Ingredients)

Yield:
8 servings

Prep Time:
5 minutes

Cook Time:
10 minutes

Total Time:
15 minutes

Simple, two ingredient Strawberry Compote is easy to make and is a delicious addition to so many types of recipes. It adds a burst of juicy freshness that sweetens everything up. With little sugar, this bright, fruity topping is a keeper. This is naturally top-8-free and very allergy friendly as it has no: gluten, wheat, dairy, egg, fish, shellfish, peanuts or tree nuts.

Ingredients

1 pound (16 ounces) strawberry, hulled and cut in half
2 TBSP sugar*

Instructions

Wash and hull strawberries. Keep small ones whole, and cut bigger ones in halves.
Pour into a medium saucepan.
Pour the sugar over top.
Mash the berries slightly (not too much) to release some juice so you can stir the sugar well.
Bring to a boil.
Reduce heat to keep it a low simmer, and stir frequently.
The berries will continue to release their liquid.
*Taste and adjust sugar as needed. Most recipes will go anywhere from my 2 TBSP all of the way up to 1/2 cup (which is 8 TBSP). Depending on the ripeness of your berries, and preference you may need more. I think it’s good to start low and work your way up.
Cook 8-10 minutes, or until desired berry tenderness is achieved and sugar is dissolved.
Take off the heat. It will thicken more as it cools. Serve warm, cold or room temperature.
For ideas on what to serve it on, see above the recipe.
If you’d like it even thicker, see the notes above about using cornstarch.
Store leftover compote in an airtight container in the fridge maximum 2 weeks. Or, freeze up to three months.

Notes

If you want to thicken it even more so, see my note above regarding cornstarch

Read all FAQs and watch the video at the bottom of the recipe card to ensure best success.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family.

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross contamination in your kitchen.

Inspired by: Spruce Eats, Love and Lemon, Chocolate with Grace and Meaningful Eats

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 12Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 0g

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