Easy Strawberry Compote (from frozen strawberries)

Strawberry compote is one of my favorite ways to use up frozen strawberries from the summer’s harvest. Warm strawberry compote is absolutely delicious over fresh waffles or pancakes during the cold winter months, and is a more budget friendly alternative to maple syrup for breakfast. Strawberry compote is more of a chunky form of strawberry sauce, but this recipe also includes instructions for a smooth strawberry sauce if your prefer to remove the chunks. You may enjoy this strawberry compote over fresh buttermilk pancakes, triple berry pancakes, homemade crepes, cheesecake stuffed French toast and much more!

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Strawberry compote

Easy Strawberry Compote (from frozen strawberries)

marilynpeight
This easy strawberry compote is a delicious taste of summer during the mid-winter months (or anytime) and is a great way to use up frozen strawberries!
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Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 6

Equipment

  • Saucepan (linked below)
  • Whisk (linked below)
  • Potato masher (linked below)

Ingredients
  

  • 4 cups frozen strawberries
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons cornstarch *see note
  • 3 tablespoons water

Instructions
 

  • Place the frozen strawberries into a medium sized saucepan and bring to a simmer over medium heat. Once the strawberries begin to soften, mash with a potato masher to release the juices and to reduce the size of the strawberries to finer chunks.
  • Add vanilla extract and sugar, then stir and continue cooking for several more minutes. Make a slurry of the cornstarch and water, then bring the strawberry compote to a boil and whisk in the cornstarch slurry. Cook and stir until thickened, then remove from heat and allow to cool slightly if serving warm, or chill in the refrigerator for 1-2 hours if serving cold. See notes below for troubleshooting the thickness of the compote.

For strawberry sauce:

  • Cook the frozen strawberries until soft, then place into a blender and blend until smooth. Pour back into the saucepan through a sieve to remove the seeds and any remaining chunks. Stir in the vanilla extract and sugar, then bring to a boil. Once the sauce is boiling, add cornstarch slurry (a little at a time, you may not need the full amount), then cook and stir for several more minutes until the sauce reaches desired thickness. Allow to cool slightly or completely, then enjoy!

Notes

Add the cornstarch slurry sparingly until you reach your desired thickness for the compote or for the sauce. If the compote/sauce is too thick, you can dilute it with water. 
Additional notes and step by step photos below. 
Keyword Strawberry compote, easy, frozen strawberries, cornstarch
Tried this recipe?Let us know how it was!

Equipment needed for this easy strawberry compote:

  • Saucepan You will need a medium sized saucepan to cook the strawberry compote in. My favorite saucepan to use for this recipe is a 2 quart Farberware saucepan (not an ad).
  • Whisk A whisk is needed to combine the strawberries with sugar, vanilla and for later whisking in the cornstarch slurry.
  • Potato masher If making the compote, you will need a potato masher to mash the strawberries down to size. If making the strawberry sauce, you will need a blender and sieve for reducing the strawberries.

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Ingredients needed for this strawberry compote: Vanilla extract, sugar, cornstarch, water (not shown) and frozen strawberries.

Can fresh strawberries be used in this strawberry compote?

Yes, you can also use fresh strawberries to make this compote, but you may need to adjust the amount the cornstarch and water to get the right consistency. Frozen strawberries tend to release more juices than fresh strawberries while cooking.

Step 1: Place the frozen strawberries into a medium sized saucepan and bring to a simmer over medium heat. Once the strawberries begin to soften, mash them with a potato masher to release the juices and to reduce the size of the strawberries to finer chunks.

If making the strawberry sauce:

Remove the strawberries from the pan once the juice is simmering and the strawberries have softened. Blend until no large chunks remain, then pour the strawberries back into the saucepan through a sieve to remove any seeds or remaining chunks.

Homemade Belgian Waffles
Homemade Belgian Waffles

Step 2: Add vanilla extract and sugar, then stir and continue cooking for several more minutes. Make a slurry of the cornstarch and water, then bring the strawberry compote to a boil and whisk in the cornstarch slurry. Cook and stir until thickened, then remove from heat and allow to cool slightly if serving warm, or chill in the refrigerator for 1-2 hours if serving cold. Serving suggestion: try this strawberry compote over a fresh stack of waffles or pancakes, topped with whipped cream!

Storage for this strawberry compote:

If you happen to have leftovers of this strawberry compote, you can keep the strawberry compote in the refrigerator for up to 5 days for best results. Because of the cornstarch in this strawberry compote, I do not recommend freezing it.

Feel free to pin this recipe for later and be sure to tag us on Instagram with a photo of your own creation of this strawberry sauce with frozen strawberries. As always, thank you for your support!

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