Strawberry Compote Recipe For Cake

This easy Strawberry Compote recipe is super quick to make in 20 minutes and with only 3 ingredients. The delicious strawberry sauce is perfect to use over cheesecakes, cakes, ice cream or as a breakfast topping!

This simple strawberry compote recipe is so versatile; it's one of my favourite way to use fresh strawberries! Just like its smooth Strawberry Coulis version, is perfect as a topping for Cheesecake, French Toast, Waffles, Pancakes, Ice Cream or as a Cake Filling.

For a thiner but chunkier strawberry topping, you can cook the strawberries until soft then drain to discard any extra liquid. Alternatively, keep some of the fresh (uncooked) strawberries and only add them in the last 5 minutes of cooking.

Strawberry Compote For Cake In 15 Minutes

Note that the sauce will continue to thicken once it cools down so it is ok to still have a little bit of liquid in the saucepan when you stop cooking it!

Fruit coulis and compotes are usually made from the same ingredients (a fruit, some sugar and lemon juice) and cooked until reduced on the stove.

A compote is usually kept thick and chunky while a coulis is blended with a blender or immersion blender then poured through a thin mesh sieve. This creates a more liquid, thin sauce than a compote.

Creamy New York Cheesecake With Strawberry Compote

The thickening of the compote happens naturally when you cook down and reduce the fruits (the water contained in the fruit evaporates). The lemon juice as well as the strawberries contain a little bit of pectin that will help the strawberry sauce thicken on its own.

The compote will slightly thicken as it cools down but will still remain relatively soft. If you are looking for a thicker strawberry compote (to use as a cake filling for example), you could also add about 1/2 tablespoon of cornstarch to the sauce.

No, this strawberry sauce does not contain enough sugar to be canned or preserved as opposed to jam. Store it in the fridge for up to a week, or freeze to keep it for longer.

Easy Strawberry Cake Recipe (video)

There are so many uses for strawberry compote. It can be serve hot or cold over a huge variety of cakes and desserts (or even on its own!):

To store the homemade compote, let it cool down slightly then transfer into a sealed glass jar or airtight container to keep it fresh. Keep in the fridge for up to a week.

Alternatively, this Strawberry Compote can be frozen in small or large quantity. I love to freeze it in individual portions using a large silicone ice tray / mold! It will last for 3 months in the freezer. Simply thaw in the fridge overnight or reheat in the microwave for a few seconds.

Strawberry Cake Filling On Bakespace.com

Made this recipe? Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!

This homemade Strawberry Compote recipe is super quick and easy to make with 3 ingredients only and in about 20 minutes. It is the perfect thick strawberry sauce to use over cheesecakes, cakes, ice cream or as a breakfast topping!

This recipe will yield approximatively 1, 5 to 2 cups of compote, serving between 8 and 10 (depending on the quantity used per serving).

A Special Request. [vanilla Custard Cake W. Strawberry & Vanilla Ice Cream, Strawberry Compote & Whipped Cream Frosting]

Calories: 40 kcal | Carbohydrates: 10 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 1 mg | Potassium: 72 mg | Fiber: 1 g | Sugar: 9 g | Vitamin A: 5 IU | Vitamin C: 27 mg | Calcium: 7 mg | Iron: 1 mg

Tried this Recipe? Leave a comment + star rating below and tag us @a.baking.journey on Instagram with a photo of your creation!Make homemade strawberry topping sauce for your desserts or breakfast using fresh strawberries with this simple 10 minute recipe. When strawberries aren’t in season, use frozen strawberries instead.

After publishing no bake cheesecake jars, I figured a completely separate post for the strawberry topping sauce would be appreciated! I actually made a triple batch of it last week when strawberries were on mega sale and froze the sauce in freezer tupperwares. (Freezes and thaws like a dream!)

Pink Strawberry Cake

But this strawberry dessert topping has actually been an essential for years, pairing with everything like pound cake, cheesecake, ice cream, and berries & cream french toast casserole. I have plenty more suggestions below and yes, this stuff is totally acceptable at breakfast!

I include a strawberry compote recipe with my brown butter pound cake. This strawberry topping sauce is almost identical, but I use a little less cornstarch here. Today’s strawberry sauce is on the thicker side, but it’s not quite as thick as the compote. The compote is closer to a jam consistency.

This is a chunkier style strawberry sauce, providing wonderful texture to no bake cheesecake, waffles, biscuits, and so much more. But the amount of strawberry chunks is up to you. For less chunks, mash up the strawberries a little more as the sauce cooks.

Strawberry Ruffle Cake With Strawberry Compote

By the way, if you’re looking for a less jammy and more substantial strawberry topping, try this strawberry cream cheese pie or the filling from these strawberry shortcake cupcakes.

You can use fresh or frozen strawberries in this versatile strawberry topping sauce. This topping is fresh, quick, & easy and gives desserts that little something extra!

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onMy all time favorite cake filling is a fresh raspberry compote.  I particularly love it because you can adjust the amount of sugar to the sweetness level you like.  Since I don’t care for things that are super sweet I keep the sugar level to a minimum, this way the beautiful fresh fruit flavor shines through!   I’ve never been a huge fan of jam for cake filling because it’s too sweet for me.

Strawberry Topping For Cheesecake

This recipe is for fresh raspberry cake filling but it can be adapted for any fruit or berry.  Mix different fruits and berries for more amazing flavor combinations! You can use fresh or frozen fruit as well.  Of course fresh is best but sometimes that just isn’t possible or practical.

I prefer very few seeds in my raspberry cake filling. If you like the seeds for texture you don’t have to strain any out.  I usually strain most of them out and leave a few for texture and visual appeal.  You can also choose to go seedless if you don’t like any seeds at all.

I also have a recipe for Fresh Fruit Compote >>> Here <<<  Really the only difference is that It’s a little more generalized for any fruit while this one is specifically talking about a fresh raspberry compote.

Strawberry Cake Recipe

Keep in mind that this is an UNPRESERVED fruit filling.  Unlike a jam filling, this raspberry cake filling needs to be refrigerated for food safety.  It’s best to keep the cake refrigerated until a few hours before serving and should not be left unrefrigerated longer than 4 hours. It also freezes beautifully!  I often make twice as much as I will need for an order so I can have some on hand in the freezer for those pesky last minute orders.

Fresh raspberry cake filling is divine in my Vanilla Sponge Cake!  Top it off with a fresh raspberry Swiss buttercream and you will be in heaven!

Best of all this raspberry cake filling recipe is crazy quick and easy!  I hope you give it a try.  I promise you will LOVE it!

Brown Butter Pound Cake With Strawberry Compote