Easy Gluten Free Strawberry Compote


Add something extra to your cakes and desserts with this Easy Strawberry Compote.

What is a Compote?

If you’re a foodie and a baker like me, I’m sure you’ve heard the word compote, especially on some of the baking shows. It’s something we hear often, but not always sure exactly what it is. A compote is a simple fruit sauce, made with fruit that has been cooked down in a sugar syrup with spices and flavourings.

Traditionally compotes were served by themselves either hot or cold, but today we see it being used as fillings for cakes, toppings for ice cream and so much more. Unlike a jam, compotes are lower in sugar, have larger pieces of fruit and aren’t canned. It isn’t meant to last as long a jams, but are meant to be used right away. However they can last a couple weeks in the fridge.

When making compotes you can use fruits such as apples, pears, and peaches, but my favourite out of all are the berries. Specifically strawberries which are my favourtite.

Ingredients in our Easy Gluten Free Strawberry compote


When it comes to making our easy gluten free strawberry compote, I call it easy because it uses frozen strawberries and is finished in just about 15-20 minutes. Ideally I would love fresh strawberries, but they aren’t always available in the Caribbean when I want them, so frozen is my go to choice. I also like frozen because it breaks up easier than the fresh fruit.


I try to stay away from refined sugars as much as possible, for the sweetener in this recipe, I use keto sweet or agave depending on which I have on hand. But not to worry, you can use regular sugar in this recipe as well.


One of those flavour combinations that just work for me like apples and cinnamon, is strawberries and lemon. So when it comes to adding some extra flavour, I like some lemon zest as well as some lemon juice. This works so well together with the strawberries and really brings out the flavour when I add it to cakes like my Sponge Cake as a filling in the center.

Strawberry Compote on spoon

Troubleshooting your Compote

The great thing about compotes is once the sugars cook down with the fruit the thicken as they cool. But if your compote is too thin, to thicken it you can add some cornstarch mixed with water. Similar to what you would do when making fillings for pies. Once added, cook it until it has thickened and then remove from heat and allow to cool.

How to use this Strawberry Compote?

This recipe is so versatile and can be served over ice cream, in the middle of a cake, or even over our Easy Cheesecake Ice Cream Cups. If you can think of it you can probably use it for that.

Simply grab a bag of frozen strawberries and get inspired!

Happy Cooking Foodies!

Easy Gluten Free Strawberry Compote
Yield: 2 cups

Easy Gluten Free Strawberry Compote

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Add something extra to your cakes and desserts with this Easy Strawberry Compote.


  • 1 pound frozen or fresh strawberries
  • 2-3 tablespoons agave, xtlitol or sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest


    1. If you’re using fresh strawberries remove leaves and cut them into thin slices. If you’re using frozen berries, simply add them to the pan along with sweetener, lemon juice and lemon zest.
    2. Mix to combine, then bring the mixture to a boil over medium-high heat, stirring occasionally.
    3. Once bubbling, reduce the heat to medium let cook until fruit has softened about 5 minutes. Then carefully, mash the fruit with a potato masher or fork to break up until it reaches the desired consistency.
    4. .Allow to simmer for about 5 minutes, stirring often or until it is thickened.
    5. Once the mixture has reduced and thickened, remove the compote from the heat. At this point if you would like it sweeter you can add more sweetener until desired flavour.
    6. Let the compote cool slightly before serving warm or let cool completely then chill for a couple hours before serving cold.
    7. To store the compote, transfer to a sterilized jar before covering and refrigerating for up to 2 weeks.

Did you make this recipe?

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