Strawberry Compote

Last Updated on February 2, 2026 by becky

A homemade strawberry compote recipe made from fresh or frozen berries, along with granulated sugar and a navel orange. Learn how to make strawberry compote with this simple, three-ingredient recipe.

Why Make This Strawberry Compote Recipe?

I spend most of my year looking forward to summer, for several reasons. First and foremost, because I hate cold weather with an absolute passion. Second, because I get to wear all of my favorite sundresses and sandals (see point #1…) And third, because summer means strawberry season. Eton mess, strawberry galettes, strawberry hand pies, strawberry rhubarb crisp, strawberry muffins, strawberry fool…by the time warm weather rolls around, I’m ready for aaaallll for the strawberry recipes.

This strawberry compote always ranks near the top of my list. Like my cherry compote and mixed berry compote, the strawberry version requires just a handful of basic ingredients (fresh or frozen strawberries, granulated sugar, and an orange) and about 20 minutes of prep time. It can be served cold, warm (ideally over homemade vanilla ice cream!), or at room temperature, whether you’re struggling through a sweltering New York City afternoon or sitting somewhere in the UK waiting for the rain to cease, you can find a way to work this sweet and simple compote into your repertoire of summer desserts.

Strawberry Compote Ingredients

To make this simple strawberry fruit compote, start by gathering the following:

• Strawberries – You’ll need 350 grams (10 1/2 ounces, or about 3 US cups) of hulled and diced fresh strawberries. You can also make this recipe with frozen strawberries, or a mix of fresh and frozen. No need to thaw if using frozen strawberries, but keep in mind they will take a few extra minutes to come to a boil, and will require a slightly increased cook time due to the extra moisture.

• Granulated Sugar – For sweetening and thickening the compote. You can substitute caster sugar, measured by weight.
• Orange – You’ll need 30 milliliters (2 tablespoons) of freshly squeezed orange juice, plus 1 teaspoon (or to taste) of fresh orange zest. I recommend using a Microplane or similar tool to zest the fruit—the pieces produced by a box grater are a little too large to blend smoothly into the compote.

How to Make Strawberry Compote

To make homemade strawberry compote, start by stirring together diced strawberries, granulated sugar, and orange juice.

Bring to a boil, then reduce the heat and gently simmer on the stovetop for about 15 minutes, or until the compote thickens. Remove from heat, stir in the orange zest, and serve, or cool and refrigerate until ready to enjoy!

For ingredient quantities, step-by-step instructions, and process photos, scroll down to the recipe card below.

How to Use Homemade Strawberry Compote

You’ll have lots of fun finding ways to use this fruit compote. You can drizzle it on top of homemade cheesecake ice cream or homemade vanilla bean ice cream, or incorporate it into a banana split. Use it in a PB & J-inspired parfait, or a mixed berry Eton Mess. For breakfast, spread it on toast or strawberry muffins, or stir into Greek yogurt or chocolate strawberry overnight oats. Spoon it atop a slice of cheesecake (it’s a nice alternative to traditional cherry compote) or a batch of miniature pavlovas.

This compote also works nicely in baking recipes, like my strawberry basil galette recipe, or these strawberry hand pies.

Make-Ahead and Storage Suggestions

Refrigerate strawberry compote in an airtight container for up to 5 days. Serve cold, or rewarm in the microwave or in a small saucepan on the stovetop.

To freeze: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator.

Other fruit compote recipes you might enjoy:

Mixed Berry Compote
Cranberry Compote
Cherry Compote

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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