Strawberry Sauce (Strawberry Compote)

This Strawberry Sauce will add extra sparkle to your pancakes, waffles, cakes, ice cream, or simple buttered toast. It‘s a delicious compote that‘s so easy to make in just 15 minutes with 5 simple ingredients.

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!

Buttermilk Pancakes!

Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.

Strawberry Sauce (Strawberry Compote)

4.75 from 16 votes

This Strawberry Sauce will add extra sparkle to your pancakes, waffles, cakes, ice cream, or simple buttered toast. It‘s a delicious compote that‘s so easy to make in just 15 minutes with 5 simple ingredients.

Print Pin

Prep Time: 10 minutes mins

Cook Time: 5 minutes mins

Total Time: 15 minutes mins

Servings: 4

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 lb strawberries
• ▢ 1 lemon
• ▢ ¼ cup sugar (4 Tbsp)
• ▢ ¼ cup water (4 Tbsp)
• ▢ 1 Tbsp potato starch or cornstarch

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Cook ModePrevent your screen from going dark

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

The recipe is adapted from Food Network.

Nutrition

Calories: 100 kcal · Carbohydrates: 25 g · Protein: 1 g · Fat: 1 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Sodium: 3 mg · Potassium: 231 mg · Fiber: 3 g · Sugar: 19 g · Vitamin A: 20 IU · Vitamin C: 81 mg · Calcium: 29 mg · Iron: 1 mg

Author: Namiko Hirasawa Chen

Course: Condiments

Cuisine: American

Keyword: strawberry

©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here.

Did you make this recipe?If you made this recipe, snap a pic and hashtag it #justonecookbook! We love to see your creations on Instagram @justonecookbook!