Homemade Strawberry Topping (aka strawberry compote), is sweet, vibrant and easy to make. Just 4 ingredients and 15 minutes and you have a chunky strawberry sauce for topping pancakes, waffles, ice cream, cheesecake – you name it.
I may love being in the kitchen but I also love an easy recipe as much as the next person. A simple and quick Homemade Strawberry Topping is all you need to elevate any dessert (or even breakfast).
The strawberries at my local were starting to look fat and plump and after picking up a punnet of the juicy, red berries, I was inspired to make this strawberry topping.
This recipe will work for most berries and even cherries like the topping on this Baked Cheesecake with Fresh Cherry Sauce though.
Hmmm so, strawberry topping vs strawberry compote?
The only difference between strawberry topping and strawberry compote is the name. Each one will have very slight variations but essentially they are just strawberries stewed with a little fruit juice and sometimes sugar until thick and syrupy.
How to make strawberry topping
This Homemade Strawberry Topping uses fresh or frozen strawberries. If using fresh, make sure they’re nice and ripe but either way this is super simple to make.
Just place all the ingredients into a saucepan (a heavy based saucepan is best to keep the heat distributed better), and let it heat and simmer for around 15 minutes and you have strawberry topping.
Uses for strawberry topping
This homemade strawberry topping is perfect over cheesecake, ice cream, pancakes, waffles – you name it – see some ideas below:
- Over pancakes or waffles
- Spread on toast
- Over pound cake or tarts
- As a filling for hand pies
- Over cheesecake (Black Forest Cheesecake)
- Baked into cheesecake (Strawberry Swirl Cheesecake)
- Stuffing for a surprise cupcake centre (Lemon Blueberry Cupcakes)
- Baked into bars (Strawberry Cheesecake Bars)
- Over panna cotta (Vanilla Panna Cotta)
Substitutions
You can swap the strawberries for mixed berries, blackberries, blueberries, raspberries, cherries – the list goes on. Just note that some berries will break down more than others leaving you with a less chunky sauce.
Best picks if you like a chunky sauce would be strawberries, blueberries and cherries.
So do you have some delicious berries and 15 minutes? If you do, you could have a batch of Homemade Strawberry Topping ready to top anything at a moments notice.
Other recipes you might like
– Homemade Strawberry Sauce
– Strawberry Swirl Cheesecake
– Strawberry Cheesecake Bars
– Baked Cheesecake with Fresh Cherry Sauce
Homemade Strawberry Topping
Ingredients
- 3 cups hulled & quartered strawberries (frozen or fresh)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 cup sugar
Instructions
Makes 1.5 cups
- Place all ingredients in a heavy based saucepan over low heat. Heat gently, stirring occasionally, for around 15 minutes until the strawberries are soft and the juice has thickened slightly.
- Allow to cool, then place in an airtight sterilised jar, in the fridge and use within 2 weeks.
Notes
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…and I’m the recipe developer, cook, photographer, and author behind Sugar Salt Magic. I’m also mum to 3 amazing fur babies and wife to the most amazing man in the world. Life is good. I love food and creating easy (mainly sweet) recipes that I can share with you. I’d love you to join along in my journey so sit back, relax and have a look around for some yum that you can feed your friends and family with. 
Strawberry compote is so easy to make. I fall back on this recipe when I overload on strawberries and don’t know what else to do with them. I love this with ice cream, just the best!
Yum, I feel like some ice cream now
I absolutely love this topping it was perfect
Thanks so much Leticia 🙂
This was just the perfect sauce for cheesecake! Thank you for sharing.
Thanks so much, Liz. I’m so happy you loved it
I really Love it so ya my.
Thank you my dear.
thank you so much 🙂
Does using frozen strawberries taste any less fresh or should I get fresh strawberries?
Fresh and in-season is better but frozen do work well. Sometimes just not quite as sweet.
Have you ever canned this?
No Amber, it’s only a small quantity so I always use it all up.