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Strawberry Sauce (Strawberry Compote)

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Strawberry Sauce Recipe | JustOneCookbook.com

Before 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 the 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!

By the way, do you cut off the top part of strawberries before enjoying?  Actually I used to do that.  Then one day when my husband was preparing fresh strawberries for my children to eat, I saw him hulled the strawberries in a correct manner.  I was shocked to see how easily and quickly he did it and wasted very little of the strawberries.  I found this handy video which shows how to use a knife to hull strawberries with one quick motion, just like how my husband does it!

(in case you cannot see the video, click here)

Well, probably you are already doing this way, but just in case you haven’t, it’s a pretty neat way right?  Have a great weekend!

Strawberry Sauce | Strawberry Compote @Just One Cookbook

Enjoy with Buttermilk Pancakes!

Buttermilk Pancakes | JustOneCookbook.com

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Strawberry Sauce (Strawberry Compote)
Strawberry Sauce | Strawberry Compote @Just One Cookbook.com
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Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Course: Condiments
Servings: 4
Ingredients
  • 1 lb strawberries (1 lb = 16 oz or 454 g)
  • 1 lemon
  • ¼ cup granulated sugar
  • ¼ cup water
  • 1 Tbsp potato/corn starch
Instructions

  1. Gather all the ingredients.

    Strawberry Sauce Ingredients
  2. Rinse the strawberries under cold water and use the point of the knife to remove the hull out of the tops. When you have big strawberries cut in half.
    Strawberry Sauce 1
  3. Zest and juice the lemon.
    Strawberry Sauce 2
  4. Combine ALL the ingredients in the saucepan at once, or like me, you can take mini-steps. In a small saucepan over medium heat, combine sugar, water, and corn starch and whisk well.
    Strawberry Sauce 3
  5. Add the lemon zest and juice.
    Strawberry Sauce 4
  6. Add in strawberries and mix gently.
    Strawberry Sauce 5
  7. Bring to a simmer and cook for 5 minutes stirring/breaking strawberries up constantly.
    Strawberry Sauce 6
  8. Remove from heat when the mixture thickens. Allow to cool slightly if you want to user a blender to puree it. Serve with waffles, pancakes, French toast, crepes, ice cream, cheesecake, or whatever you like.
Recipe Notes

You can store it for 3-4 days (some people say a week) in the fridge and for months in the freezer.

Adapted from Food Network

 

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  5. Esther

    So that’s how you hull strawberries correctly! Haha, i used to cut the tops too…: p thanks for that tip, really handy. I also have a box of strawberries sitting in the fridge, was just gonna throw it into the blender to make smoothie. But now i will make compote instead, such a treat. Thanks Nami .

    5
    Reply to Esther'> Reply

  28. Beautiful colored strawberry sauce! I would love this on pancakes, waffles, cake or vanilla ice cream:-) I think we have a few more good weeks of sweet strawberries this year, especially with this warm weather we’ve been enjoying:-)

    28
    Reply to Patty'> Reply

  31. Nami, it looks so beautiful! I love the color: great for dressing up any meal! 🙂

    31
    Reply to [email protected] at Marina'> Reply

  38. なみさん、こんにちわ。

    きれいないちご色！そちらはまだまだいちごのシーズンですか？日本はとっくに終わってしまって、悲しいばかりですが、私も自家製ジャムを作って冷凍しておきました♪

    レモンが決め手ですよね。来週のパンケーキのレシピも楽しみにしています。パンケーキにはいちごソース！色もきれいだし、ますます食欲もそそりますね～。きっとお子さんも大好物なのでは？？

    38
    Reply to Yuri'> Reply

  41. I obviously had been wasting a lot of strawberry! Thanks for providing the video. It’s only taken me a lot of years to see I’ve been doing it wrong. 🙂 I love putting strawberry sauce on pancakes, waffles and crepes, but mine doesn’t use lemon zest. LOVE that! Great looking sauce and I know it tastes wonderful!

    41
    Reply to mjskit'> Reply

  42. I just started baking fruit sauce for pancakes just this year too! And I didn`t know you can hull strawberries like this…I saw a top where you just poke a straw from the bottom end of the strawberry, to remove the hull and the leaves at the top altogether. So, i`ve been doing it that way.

    However, I think this way saves more strawberries~

    42
    Reply to Lynna'> Reply

    • Hi Alessandra! Hm, I don’t really taste it but some people might? The strawberry and lemon zest flavor is stronger than corn starch. 🙂 But you can make the sauce without it and the liquid will be just little more watery. 🙂

      84
      Reply to Nami'> Reply

  50. Oh, wow! Your pictures are amazing as well, so bright! Makes my hungry! We love strawberries!! My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! You can find this week’s link up here: http://vegetarianmamma.com/gluten-free-friday-recipe-link-up-1/

    Thanks,
    Cindy

    50
    Reply to Cindy (Vegetarian Mamma)'> Reply

  51. Love the strawberry sauce, Nami – I’m a big fan of chunks of strawberry in sauces like this, especially over desserts like ice cream! And thanks for sharing the video – I did know the basics of hulling strawberries, but now I know an even faster method 🙂 I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections…

    51
    Reply to Javelin Warrior'> Reply

  59. Hi Nami! I know it’s been forever!!! I have still checked in with your blog from time to time and it always makes me smile to see your beautiful posts. Your energy and talent for blogging is inspiration for me. :). I just dusted the cobwebs off my blog and hope to be back at it now that the kids are starting school next week.
    This sauce looks lovely. Isn’t it funny how sometimes something that is so easy to prepare is SO good?!

    59
    Reply to Terris - FreeEats'> Reply

  60. Hi Nami – what a gorgeous looking sauce. So rich in colour – very timely too… I’m planning on making a cheesecake over the weekend to take to work so I might use this idea! I had heard of that hulling method, but I’ve always found it strange… how tough can the centre of a strawberry be that a whole plug needs to be taken out? I just pull off the leaves and then cut away the very tiniest top part where the green ends.

    60
    Reply to Charles'> Reply

  63. Love that red hot colour of the strawberry sauce. I can use this in my ice cream 🙂

    63
    Reply to [email protected] Journal'> Reply

  64. that looks good, Nami – good with vanilla icecream, I would say. although, I’m not quite such a fan as I really ought to be – after getting too excited and completely over-doing it at a pick-you-own farm the first summer we were here. can you get sick on strawberries? yes you can! hahah!

    64
    Reply to Jenny'> Reply

  65. Oh Nami….first of all…..your picture is STUNNING!!!! That sauce looks so luscious! It may just be my new go-to sauce when I need a fruity sauce. I can think of a million things to pair this with….but right now….I can only think of two….me and a spoon! : )

    65
    Reply to [email protected]'> Reply

  67. What a great color. Nice photos Nami! I’m sure it tastes wonderful with the lemon zest addition.

    I used to core my strawberries, but now I just pull off the leaves/stem and eat the whole thing. If the strawberries are ripe, the core should be soft enough to eat.

    I bet this sauce would even go well on chicken. Will try it out this week. Thanks!

    67
    Reply to Mark'> Reply

  74. Nami, strawberry sauce is such a handy recipe to have on hand – the kids love fruit sauces, such as cherry sauce, we enjoy them mostly with rice pudding. Beautiful pictures of one delicious sauce – strawberry season in over too soon!

    74
    Reply to Andrea'> Reply

  80. Thanks for the link to that video! I kinda sorta knew there was a better way to hull strawberries rather than cut off the top, but never bothered to learn it. Now I know! And I’ll always do it the right way in the future. And strawberries are wonderful in strawberry sauce – we actually made some yesterday. I sometimes add a pinch of salt to help sharpen the flavor a bit. Nice post – thanks.

    80
    Reply to kitchenriffs'> Reply

  85. I could see myself putting this strawberry sauce on everything from pancakes to ice cream! And I love the quick video on hulling a strawberry – everyone should always do it that way =) Hope you’re doing well Nami =)

    86
    Reply to Peggy'> Reply

  87. This would not make it to the breakfast table or ice cream…but a spoon full right in the mouth. I use my grandmother’s ‘tweezer’ huller. But neat trick to do it properly.

    88
    Reply to [email protected]'> Reply

  98. Shiya

    Love strawberry compote. I’ve used this recipe when also making blueberry or raspberry compote. Just delicious. I use it in my oatmeal, on pancakes, waffles, and french toast or even when making with crumble. Just delicious~!!!

    100
    Reply to Shiya'> Reply

    • Hi Shiya! Thank you so much for using this recipe for blueberries and raspberries! So happy to hear you enjoy this recipe. I’m so jealous of your homemade compote for pancakes and waffles! Thank you for your time to write feedback! 🙂

      101
      Reply to Nami'> Reply

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