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Strawberry Compote is a simple and versatile fruit sauce that captures the essence of sweet, juicy strawberries. It’s the perfect topping for everything from buttery biscuits and fluffy pancakes to tender crepes, rich ice cream and creamy yogurt. I love how this recipe amplifies the natural flavor of ripe strawberries with just a touch of maple syrup, vanilla, and salt.

Strawberry Compote served in a dappled white bowl.

When you make this compote, you’ll be amazed at how quickly it comes together. Just 10 minutes of simmering on the stovetop, and you’ll have a glossy, ruby-red sauce that’s bursting with the taste of summer. As the berries cook down, they release their juices and thicken into a luscious consistency that’s perfect for drizzling, dolloping, or simply savoring by the spoonful.

Ingredients for Strawberry Compote:

  • Fresh Strawberries: Look for ripe, fragrant berries with a deep red color and no signs of bruising or mold. Smaller strawberries tend to be sweeter and more flavorful.
  • Maple Syrup: Choose pure, high-quality maple syrup for the best flavor and natural sweetness. Adjust the amount to suit your taste.
  • Vanilla Extract: Opt for pure vanilla extract (not imitation) to add a warm, aromatic depth to the compote.
  • Fine Sea Salt: A pinch of salt helps balance the sweetness and enhance the overall flavor profile.

4 Recipe Tips

  1. Slice your strawberries thinly (about 1/8-inch thick) to ensure they cook down evenly and quickly. This will also give your compote a more spoonable, jam-like consistency.
  2. Adjust the sweetness to your liking by starting with the recommended amount of maple syrup and adding more if needed. Keep in mind that the compote will taste less sweet when served chilled.
  3. Simmer the compote until it reaches your desired thickness. For a looser, more syrupy consistency, cook for 8-10 minutes. For a thicker, more jam-like texture, simmer for a few minutes longer.
  4. Feel free to experiment with flavor variations by adding a splash of balsamic vinegar, a sprinkle of fresh thyme leaves, or a dash of ground cinnamon or cardamom to the compote as it cooks.

How to Store

To store your Strawberry Compote, let it cool completely to room temperature. Then, transfer it to an airtight container and refrigerate for up to 2 weeks. The compote will thicken as it chills, creating an irresistibly spoonable consistency. If you prefer to serve it warm, you can gently heat in a saucepan before serving.

How to Make Strawberry Compote

Combine strawberries, a drizzle of maple syrup, and a pinch of salt into a medium saucepan and gently bring to a boil over medium heat. Let it simmer until the berries soften and the sauce thickens a bit. Take it off the heat, stir in a splash of vanilla, and add more maple syrup if you like. Give it a moment to cool slightly before enjoying, or let it cool completely and store in an airtight container in the refrigerator for up to two weeks.

Recipe Video

Strawberry Compote

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Course: Dessert
Cuisine: French
Calories: 40
Servings: 8 people
A versatile, ruby-red fruit sauce that captures the essence of summer, offering a perfect balance of sweet and tart flavors with a luxurious, spoonable texture.


  • 1 pound fresh strawberries thinly sliced (~1/8-inch)
  • 3 tablespoons maple syrup plus more to taste
  • pinch fine sea salt
  • 1 teaspoon vanilla extract


  • Add strawberries, maple syrup and salt to a medium saucepan; cook and stir over medium heat until mixture comes to boil. Reduce heat and simmer until berries soften and mixture thickens, 8 to 10 minutes (or longer to reach your desired thickness). Remove from heat and stir in vanilla. Taste and add more maple syrup if desired.
  • Set compote aside to cool slightly before serving (it will thicken as it cools). Serve. Or allow to cool completely then transfer to an airtight container and refrigerate for up to 2 weeks.


Calories: 40kcal | Carbohydrates: 9g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 104mg | Fiber: 1g | Sugar: 7g | Vitamin A: 7IU | Vitamin C: 33mg | Calcium: 17mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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1 Comment

  1. Karen (Back Road Journal) says:

    A nice spoonful of your compote on top of vanilla ice cream would be perfect.