Easy Strawberry Sauce Recipe (Strawberry Compote)

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This healthy, homemade strawberry sauce recipe (a.k.a. strawberry compote) will instantly elevate your breakfasts, snacks and desserts. It has a bright, fresh flavor that’s a million times better than store-bought, and it comes together in minutes (using just 3 ingredients!). Serve it as a topping for waffles, pancakes, shortcakes, yogurt, ice cream and more.

A hand holding a spoonful of strawberry sauce.

Table of Contents

Ingredients:

This no-sugar strawberry compote recipe is made with just frozen strawberries (meaning you can make it year-round), maple syrup and water.

How to make this strawberry sauce recipe:

In a skillet, combine frozen strawberries, water and maple syrup.

Process shot showing frozen strawberries, maple syrup and water in a skillet.

Cover the pan and cook until the berries are softened, about 3-4 minutes. Using a potato masher or fork, mash the strawberries until they're mostly crushed.

Process shot showing a hand mashing cooked strawberries with a potato masher for the strawberry compote recipe.

Simmer the sauce until slightly thickened—when you run a spatula along the bottom there should be a clear line—about 1-2 minutes longer.

A spatula stirring the homemade strawberry sauce in a skillet, leaving a clear line along the bottom.

Immediately transfer the sauce to a jar or bowl and let it cool slightly (it will thicken as it cools). You can serve it warm, at room temperature or chilled.

A small bowl of strawberry sauce, with fresh strawberries alongside.

Serving suggestions:

There are endless ways to serve this healthy strawberry compote recipe. You can use it as a topping for waffles, ice cream and pancakes; you can swirl it into yogurt or cottage cheese; or you can spoon it over shortcakes, crepes and more. Below are some of my favorite recipes to serve it with:

Waffles topped with strawberry sauce and cottage cheese.

Spooned over Strawberry Oat Waffles (pictured above)
Drizzled on Banana Oat Pancakes
Piled into Crepes and Strawberry Shortcakes
As a topping for a Coconut Almond Cake or Chocolate Almond Cake
Mounded on Cottage Cheese Toasts

A bowl of ice cream with a strawberry sauce topping.

Recipe tips:

The strawberry sauce can be refrigerated in an airtight container for up to 1 week.
A potato masher makes it easy to mash the strawberries into a compote.
I love storing the sauce in these parfait jars, which also make for great gifts!

Close-up of a bowl of strawberry compote with a spoon.

FAQs

What is strawberry sauce made of?

Strawberry sauce is made with strawberries, water and a sweetener. This recipe is naturally sweetened with maple syrup.

What makes a compote a compote?

A compote is made from fresh or frozen fruit and water. It’s cooked on the stovetop until the fruit breaks down into a textured sauce featuring bits of fruit.

What’s the difference between compote and coulis?

Both sauces are made from fruit, water and sugar (or other sweeteners), but a coulis is pureed and strained into a smooth sauce while a compote retains the whole fruit.

Why isn’t my strawberry sauce thickening?

If your strawberry sauce isn’t thickening let it continue to simmer for a few minutes longer, until a spatula leaves a clear line along the bottom of the pan. The sauce will continue to thicken as it cools.

Is strawberry sauce the same as jam?

Strawberry sauce is thinner than jam and is typically made with just fruit, water and a sweetener. Jam, on the other hand, typically contains store-bought pectin, helping it set up into a spreadable consistency.

*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!

A bowl of yogurt with swirls of strawberry sauce.

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A hand dipping a spoon into a bowl of homemade strawberry sauce.

Print Pin

Easy Homemade Strawberry Sauce

By Nicki Sizemore

This easy, healthy strawberry sauce comes together with just frozen strawberries, maple syrup and water! I prefer a not-too-sweet sauce, but if you like it sweeter feel free to add more maple syrup to taste. The sauce is fabulous on Waffles, Pancakes, Shortcakes, Crepes, Cakes and Cottage Cheese!

Servings: cup

Prep Time: 1

Cook Time: 5

Total Time: 6

Ingredients

1 10-ounce bag frozen strawberries
2 tablespoons water
1 tablespoon maple syrup, plus more to taste

Instructions

In a medium skillet with a lid (or you can use a pot), combine the strawberries, water and maple syrup. Place it over medium heat. Cover and cook until the berries are softened, about 3-4 minutes. Using a potato masher or fork, mash the strawberries until they're mostly crushed. Simmer the sauce until slightly thickened—when you run a spatula along the bottom there should be a clear line—about 1-2 minutes longer. If you prefer a sweeter sauce, add more maple syrup to taste and simmer a few seconds longer.
Transfer the sauce to a jar or serving dish and let cool slightly (it will thicken as it cools). Serve it warm, at room temperature or chilled.

Notes

Do Ahead: The strawberry sauce can be refrigerated in an airtight container for up to 1 week.

Tips:

A potato masher makes it easy to mash the strawberries into a compote.
I love storing the sauce in these parfait jars, which also make for great gifts!

Loved this recipe? Check out for @nickisizemore for more!

Course: Breakfast, Dessert, Side Dish

Cuisine: American

Keyword: homemade strawberry sauce, strawberry compote recipe, strawberry sauce recipe