Ingredients
Method
Prep Your Strawberries
- Wash and hull your strawberries, then cut them in half — or into quarters if they are on the larger side. Aim for pieces that are roughly the same size so everything cooks evenly.
Combine Everything in the Pan
- Add the strawberries, sugar, lemon juice, lemon zest, vanilla extract, and water to a small saucepan. Give everything a gentle stir so the sugar starts to coat the berries.
Cook Over Medium Heat
- Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally, about every minute or so, to prevent anything from sticking to the bottom. Cook until the berries soften and begin to break down.
Adjust the Thickness
- If you prefer a thicker compote, mix the cornstarch with one teaspoon of cold water in a small bowl to form a slurry, then stir it into the pan during the last two minutes of cooking.
- For a chunkier texture, leave the berries mostly whole. For something smoother, use the back of your spoon to gently mash them as they cook.
Finish and Cool
- After about 8 to 10 minutes total, the compote should be glossy, deeply red, and syrupy. Remove it from the heat and let it cool for a few minutes before using — it will continue to thicken as it sits.
- Taste and adjust sweetness if needed with a tiny pinch more sugar, or brighten it with an extra squeeze of lemon.
Notes
Make a double batch on Sunday and store in a mason jar for the whole week. Store in an airtight glass jar in the refrigerator for up to 7 days or freeze in small portions for up to 3 months. To reheat, warm gently in a saucepan over low heat or microwave in 20-second intervals, stirring between each. The sauce will continue to thicken as it cools. Always taste and adjust sweetness before serving. For toddlers, reduce or omit added sugar and skip the lemon zest. Avoid cooking on high heat as it can scorch the sugar. Stir every minute to prevent sticking. Use cornstarch sparingly to avoid a gluey texture.