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Strawberry Compote

YIELD: 3 cups of compote


  • 1 quart fresh strawberries (1.5 lbs), hulled and chopped

  • 2 Tbsp sugar

  • 2-4 Tbsp water (optional)

  • ½ tsp vanilla extract (optional)

  • 1 lemon, zested and juiced (optional)


Cooking on a Stove Directions:

  1. Hull the strawberries -- pinch and twist off leaves. Then chop the strawberries in 8 equal pieces.

  2. Zest and juice the lemon (optional).

  3. Add all ingredients to a pot or pan, cover and bring to a boil.

  4. Remove lid, reduce heat and simmer for 5 minutes or until strawberries are soft and mixture is red and soupy.

  5. Serve on top of pancakes or waffles.

Cooking Without a Stove Directions:

  1. Hull the strawberries—pinch and twist off leaves.

  2. Finely chop the strawberries into 8 equal pieces.

  3. Add strawberries and sugar (and any other optional ingredients, if desired) to a bowl—mix, crush with a masher or a fork until mixture is soupy.

  4. Serve on top of pancakes or waffles.

Try this recipe out with our whole wheat banana pancakes or oatmeal pancakes!

Strawberry Compote
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