This light strawberry compote is perfectly sweet and subtly tart. And if you don’t like watery compotes, then this is the recipe for you. It’s nice and thick, making it the perfect topping for pancakes, oatmeal, ice cream, and more!
I came up with this recipe to use as a topping for my strawberry cheesecake, but you can use it for so much more. It’s so delicious that I can just eat it with a spoon. Oh, and not feel guilty about it because this version has been lightened up.
Sometimes I’ll make a berry compote without any sweetners at all and it taste great. But this time, I wanted something a little sweeter and more decadent- without all the calories. And this recipe turned out just perfect!
You don’t need much for this easy recipe. Let’s get to it.
Light Strawberry Compote Ingredients
For light strawberry compote, you will need:
- Strawberries– I used fresh, but frozen will work as well.
- Lemon Juice– This is optional.
- Sugar– I use just one tablespoon of cane sugar for this recipe. I find that when you combine just a little bit of sugar with stevia, it taste so much better. See here for vegan cane sugar.
- Stevia– Or any other sweetener of your choice.
- Cornstarch– This gives the compote a nice thick consistency.
How to Make Strawberry Compote
- Prepare Strawberries. Prep strawberries by rinsing, removing the hull, and slicing in half lengthwise. Set aside.
- Make a Cornstarch Slurry. In a small bowl whisk the cornstarch and water together until no lumps remain. Set aside.
- Add to a Saucepan. Add the lemon juice, sugar, stevia, and strawberries to a medium saucepan and heat over medium.
- Simmer. Simmer stirring frequently until the strawberries begin to release some juices (about 4-5 minutes). You can break up some of the strawberries with the back of your spoon if you like.
- Thicken. Stir in the cornstarch/water mixture and simmer until you have a thick, syrupy consistency.
- Cool. Remove from heat and allow to cool.
Other Fruit Options
You can swap out the strawberries for:
- Or any fruit combo you like
Optional Flavoring Ideas
Strawberry compote is great as it is. But if you’re feeling crazy, try one of these flavoring ideas:
Add these in before cooking:
- Orange Zest
- Lemon Zest
Add these in after cooking:
- Fresh Mint
- Fresh Basil
- Balsamic Vinegar
Serving and Storing
Light strawberry compote can be served warm or cold. Try it over:
- Ice Cream
Store your compote in the refrigerator for up to 5 days or in the freezer for up to a month. Or try freezing in ice cube trays for easy single serve.
I hope you give this light strawberry compote recipe a try. It’s wonderful, truly. And please let me know if you do.
Light Strawberry Compote
- Prep strawberries by rinsing, removing the hull, and slicing in half lengthwise. Set aside.
- In a small bowl whisk the cornstarch and water together until no lumps remain. Set aside.
- Simmer stirring frequently until the strawberries begin to release some juices (about 4-5 minutes). You can break up some of the strawberries with the back of your spoon if you like.
- Stir in the cornstarch/water mixture and simmer until you have a thick, syrupy consistency.
- Remove from heat and allow to cool.
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