Strawberry Compote

Making a compote (fruit filling) is really quite easy, of course it isn’t easier than purchasing a canned fruit or shelf stable filling but in the end, it is more rewarding. For the most part, all compotes are the same, the fruit just changes.

Strawberry compote is a great filling for both cakes and cupcakes alike. My favorite pairings of this compote are with

  • Strawberry cake

  • Champagne cake

  • Neapolitan cake

Another fun way to repurpose strawberry compote is to use it as a filling for pancakes or waffles or even ice cream. My guilty pleasure is to combine them all and make some waffles, top them with my favorite ice cream, compote and whipped cream after the kids retire for the night.

Strawberry (3).jpg


  • 12 ounces fresh or frozen strawberries

  • 1/4 cup granulated sugar

  • 1/8 teaspoon vanilla extract

  • splash lemon juice

  • non stick sauce pan

  • rubber spatula

  • oven range

  • dish for storing compote once completed

Strawberry compote.jpg

Place all ingredients, in no particular order into sauce pan

  1. Give ingredients a gentle stir using your rubber spatula so they are evenly distributed throughout sauce pan

  2. Place pan on top of oven range and turn heat up to medium, stir occasionally for 3- 5 minutes so there isn’t sticking and possible scorching

  3. Keep a close eye on your mixture, as it is bubbling and the liquid is evaporating out, it will become thicker, begin to stir almost constantly.

  4. Strawberries will soften and be partially unconstituted and mixture reduced by 50% rendering a thick consistency but not tight like a jelly or jam. This process can take between 7-15 minutes. Remove from heat.

  5. Place strawberry compote into a storage dish and refrigerate. It will thicken more as it cools so when you apply the filling to your cake, it wont drench it.

Author Notes

  • Compote can be stored, refrigerated for 7 days

  • Compote can be stored in the freezer for 4 weeks, once thawed, it must be eaten within 7 days

  • Compote cannot be refrozen once thawed

  • 1 batch is good for a cake 4-9” if you are using 2 layers of filling. Any left over compote is perfect for pancake and waffle topping or even ice cream topping. My favorite is ice cream on top of a waffle with compote to finish. Eggo waffles do just fine

  • Compote can be used in cake pops

  • I like to mix cake scraps with buttercream, shape and then fill with remaining compote to use as bases for my buttercream flowers