
Before the strawberry season is over, I have two more strawberry recipes, including this one, to share with you. It’s been so difficult to decide what two recipes to share every week. I have several recipes that I cooked and photographed but haven’t had the time to edit or write to make them into a post. Hopefully, when both of my children go to school for the whole day, I can post my recipes more frequently (but that will not happen for another 2 years…).

Until this year I have never made Strawberry Sauce for our pancakes or waffles and I’ve had indulged myself with fresh fruit sauce only at restaurants. If you are like me, I highly recommend you would make this sauce because it’s easy to make and so delicious!

Make these buttermilk pancakes and enjoy them with Strawberry Sauce!


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Strawberry Sauce (Strawberry Compote)
Ingredients
- 1 lb strawberries
- 1 lemon
- ¼ cup sugar (4 Tbsp)
- ¼ cup water (4 Tbsp)
- 1 Tbsp potato starch or cornstarch
Instructions
- Gather all the ingredients.
- Rinse 1 lb strawberries under cold water. Use the point of the knife to remove the hull out of the tops. When you have big strawberries, cut them in half.
- Zest and juice 1 lemon.
- In a small saucepan over medium heat, combine ¼ cup sugar, ¼ cup water, and 1 Tbsp potato starch or cornstarch and whisk well. Tip: Alternatively, you can combine ALL the ingredients in the saucepan at once.
- Add the lemon zest and juice.
- Add in the strawberries and mix gently.
- Bring to a simmer and cook for 5 minutes while stirring constantly and breaking up the strawberries. When the mixture thickens, remove from the heat. If you want to pureé it, allow it to cool slightly before adding it to the blender.
To Serve
- Serve with waffles, pancakes, French toast, crepes, ice cream, cheesecake, or whatever you like.
To Store
- Compote is not as thick as jam or jelly, and it‘s meant to be consumed relatively soon after making. Store in the refrigerator for up to a week.
Notes
Nutrition
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