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.
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.
- 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.
- 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.
- 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.
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:
- 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
- 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!
Strawberry sauce is made with strawberries, water and a sweetener. This recipe is naturally sweetened with maple syrup.
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.
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.
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.
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.
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Easy Homemade Strawberry Sauce
- 1 10-ounce bag frozen strawberries
- 2 tablespoons water
- 1 tablespoon maple syrup, plus more to taste
- 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.