Simple to make and utterly delicious. This 3 ingredient Strawberry Compote is perfect for pouring over pound cake, ice cream or anything else you little heart desires!
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I love easy recipes. Life is busy, and I'm all about keeping things as simple as possible.
On the flip side I love delicious food. So, I'm always finding that balance between absolutely scrumptious to eat, yet simple to make.
This recipe is one of my favourite recipes for when company stops by. This is so quick to make and doesn't require a lot of fussing.
It only takes a few minutes of active time and you have a stunning sauce for your guests.
My dad used to make this all the time when I was growing up. He loved fruit compotes, particularly strawberry compote.
He would whip up a big batch, then keep it on hand for scooping over top of ice cream.
In all honesty, my Dad was an amazing cook. He was far better than my Mom at cooking.
He seemed to just have a natural knack for it. A lot of recipes I use today are from my father, he taught me lots of tricks and tips.
This was one of his favourite things in the world to make. He would use fresh berries when they were in season, and frozen during the winter months.
My Dad was an equal opportunity ice cream eater, so no season was off limits.
He also poured this over top of cake. If he wanted a quick dessert for us kids he would heat up his strawberry compote and pour it over cake.
It was always delightful. Especially if he topped it all with ice cream, or whipped cream.
We picked up a few Sara Lee® All Butter Pound Cakes at Walmart last week. We knew I was going to be busy travelling for a photography workshop. So we wanted to stock up on things the family could nosh while I was gone.
I stowed about 3 cakes in the freezer for them to munch on over the weekend. Then I whipped up a big container of Strawberry Compote they could easily reheat when they want.
Needless to see this idea went over well with the family. They managed to cook while I was away on business.
My hubby even whipped up stir fry. However, I like knowing I've left some fun options for them to pull out when they want.
This recipe is super easy to make and pairs perfectly with pound cakes. You can top the pound cake with ice cream, whipped cream or just eat it with only the compote. Anything goes with this one.
The pound cake is so light and delicious you'll want to be sure to have a few extra on hand for future cravings.
They slice beautifully and you can dress them easily by sprinkling confectioners' sugar over top.
So whip up some Strawberry Compote this weekend. I'd highly suggest a double batch because this is going to disappear so quickly.
People gobble this up at rapid speed, and who could blame them. It's delightful!
Other Fabulous Recipes You Will Love As Much as Strawberry Compote:
- Boozy Strawberry Watermelon Slushies
- Strawberry Filled Puff Pastries
- Strawberry Cheesecake Dip
- Strawberry Brownie Parfaits
- No Bake Strawberry Cheesecake Tart
- Strawberry Cannoli Parfaits with Pistachios
- Strawberry Shortcake No Bake Cheesecakes
- Vanilla Roasted Strawberry Cheesecake Ice Cream with Biscoff Bites
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Strawberry Compote
Ingredients
- 4 cups strawberries fresh or frozen
- ¼ cup sugar
- ¼ cup orange juice
Instructions
- Heat the sugar and orange juice over medium-high heat until the sugar dissolves. Toss in the strawberries and cook over medium heat for about 10 to 12 minutes, stirring every so often. As it cooks and soften slightly you can use a wooden spoon to break up the fruit a bit more. Cook until it starts to thicken slightly and the fruit is soft but still in pieces.
- Remove from heat and transfer to a mason jar or container. Allow to cool.
- Store in fridge for up to a week.
- To reheat, place in the microwave and cook for about 1 to 2 minutes.
- Serve with a big old berry loving smile!
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Toodles! xx
Taylor @ Food Faith Fitness
I LOVE me some strawberry compote. I seriously could put this on ALL the thing - my face included. Pinned!
Ashley @ Wishes and Dishes
I love how simple this is!! Perfect for the summer!
colleen
Mmmmm,, I love fruit compotes, and strawberry tops the list! Easy, beautiful & delish! And you are right they are a fantastic way to liven up desserts and ice cream.
David Book
Can you freeze the compote?
Kim Beaulieu
Hi David. Yes, absolutely. I have three in my freezer right now. It might be a tad more watery when you take it out. Mine usually isn't but if you find that a problem just heat it up with a tiny bit of corn starch to thicken it up a bit. Hope that helps.
JLWV
Can you mix this into lemonade to get strawberry lemonade?
Kim Beaulieu
I wouldn't use this for lemonade.
You could puree fresh strawberries and strain using a sieve to get the juice. Then use that in lemonade. Hope that helps.
Anonymous
If I put it into a mason jar with a screw on lid, how long would you keep that in the freezer for at most?
Kim Beaulieu
Hello. I would say 4 to 6 months in the freezer. I've stashed them longer but purely because I forget about them. You can reheat it in the microwave. If it needs thickening when you defrost it you can heat it on the stove and add a wee bit of cornstarch to thicken it up a bit.
A person
Is the orange juice made by squeezing oranges or the store-bought ones? Which one can I use?
Kim Beaulieu
You can use either fresh squeezed or store bought. Hope that helps.
Bonnie
I just made this and am putting it on brownies and fresh whipped cream. It is very good. I put a little bit more sugar in it for my taste.
Kim Beaulieu
Hi Bonnie! So glad you liked it!!
Bonnie Long
I just made this and put it on brownies with fresh whipped cream, it is really tangy, I added a little more sugar to taste and it was great.
Kim Beaulieu
Glad you liked it. Extra sugar always helps if you find recipes tangy. Thanks for taking the time to leave feedback. I really appreciate it.
Becky Ethington
How does one REALLY measure out 4 cups of strawberries? I mean, there's so much space between the berries!
Kim Beaulieu
Ha, I mean you're not wrong and totally made me giggle. It's hard to measure things like strawberries in cups. I wish more people used kitchen scales as it would be easier to write recipes that way.
You can slice them up if you want but honestly the recipe will work if the amount is over or under 4 cups.