This 3-ingredient strawberry compote is a versatile filling that can be used to enhance the flavor of countless baked goods and can even be added to smoothies!
This super easy strawberry compote works well in so many desserts and is a great opportunity to trick some people into thinking that you actually went to pastry school. It can be used as a cake filling, fruit spread, smoothie ingredient, on top of a strawberry shortcake, inside doughnuts, etc. I have swirled this compote on top of my no-bake cheesecakes, spread it inside of my strawberry matcha croissants, and have even mixed it with my buttercream recipe to make strawberry buttercream. Check out some of those recipes on my blog!
“With only 3 ingredients and 10-15 minutes, you can take your baking to the next level.”
Once I cook the fruits in my saucepan, I like putting them into the blender for a few minutes to give the mixture a smooth texture, similar to coulis. While it is not necessary, you can add cornstarch to thicken the sauce. Remember, this recipe isn’t limited to using just strawberries. You can substitute in and mix and match with various berries like I did. However, in some cases, you will need to strain out the seeds of the berries. This time, I didn’t strain out the raspberry seeds since I only used half the amount of raspberries.
Finally, the addition of lemon zest balances the flavor and takes it over the top. This strawberry compote can last up to 2 weeks in the fridge so don’t be afraid to experiment and get creative with its countless possibilities.