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.
3cupshulled & quartered strawberries (frozen or fresh)
1tablespoonlemon juice(notes 1)
1teaspoonlemon zest
¼cupsugar
For best results, always weigh ingredients where a weight is provided
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.
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Notes
I use a standard Australian 20ml tablespoon (equals 4 teaspoons worldwide)
Homemade Strawberry Topping will keep in an airtight jar in the fridge for up to 2 weeks.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.