strawberry compote

Learn how to make Luscious Sweet&nbsp;Instant Pot Strawberry Compote Recipe (Pressure Cooker&nbsp;Strawberry Compote). Addictive Strawberry Sauce will have you licking your spoons. Great topping for cheesecake, pancakes, waffles, ice-cream...

Instant Pot Strawberry Compote

(454 grams) strawberries (, washed with top trimmed)

½ (138 grams) lemon (1

(30 grams) honey

(5 milliliters) vanilla extract

salt

Wash Strawberries: Rinse 1lb (454g) strawberries under cold running water. Trim off the stem with a paring knife. Roughly chop a few for different texture if desired.

Pressure Cook Strawberries: If desired, reserve 8 strawberries (for extra texture), then place remaining strawberries in Instant Pot. Add 1 tsp (2g) lemon zest, 1 tsp (5ml) vanilla extract, 2 tbsp (30g) honey, a pinch of salt, and 27ml (~2 tbsp) freshly squeezed lemon juice in the Instant Pot.Close lid and pressure cook at High Pressure for 1 minute, then 10 minutes Natural Release. The floating valve (metal pin) will drop at around the 7 – 8 minutes mark. Don’t open the lid until the full 10 minutes is over. Open the lid carefully.

Make Strawberry Compote: Turn heat to medium (Instant Pot: click Cancel button, then Sauté button). Stir and break the strawberries with a wooden spoon. Add in remaining strawberries. Taste the sweetness and add in roughly 2 - 4 tbsp white sugar (stir and taste after every tablespoon). Stir a few times to thicken the strawberry compote. Taste and add more sugar if desired.

Chill &amp; Store: The strawberry compote will thicken as it cools down. Homemade strawberry compote can be store in the fridge for 10 - 12 days.

Cook Strawberry Compote: In a saucepan, add strawberries, lemon zest, lemon juice, salt, honey, vanilla extract. Cook over medium low heat until strawberry is soften. Stir with a wooden spoon occasionally.

Sweeten: Once the strawberry compote is glossy, taste and sweeten with white sugar until desired sweetness. Give it a few quick stir and the compote will thicken as it cools.

Stovetop Instructions:

This easy strawberry compote can be made with fresh or frozen strawberries, takes 20 minutes from start to finish, and is a perfect way to use up ripe strawberries!

Easy Strawberry Compote (20 Minutes)

lbs Strawberries

Lemon juice

Orange

sugar

tsp Cornstarch

Water

Cut the strawberries in half and place them in a saucepan. Add the sugar, orange zest, and lemon juice, and mix constantly over medium-high heat.

Decrease the heat to medium-low and simmer for 15 minutes mixing occasionally.

To thicken up the compote, mix the cornstarch in a small bowl with a little bit of water and pour it into the strawberry mixture mixing constantly. Simmer for another 2-3 minutes.

Let it cool for about 10 minutes, and serve it over ice cream, pancakes, crepes, or waffles, or let it cool completely and serve it over a cold dessert like cheesecakes.

This secret bakery recipe melts in your mouth with a deliciously fresh and natural strawberry flavor. The extra-moist strawberry cake is paired with a creamy and light strawberry buttercream that dreams are made of.  Made with nearly 12 ounces of frozen strawberries, it’s like biting into a fresh strawberry in cake form!1x batch yields 1 6&quot; three-layer cake, and a 2x batch yields 1 8&quot; three-layer cake cut out with cake rings using the Cut and Stack Method. Or choose a different pan size by visiting my recommended cake pan chart.

The Ultimate Fresh Strawberry Cake

x batch prepared Strawberry Compote

stick(s) (4 ounces) Salted Butter

(1 3/4 cups) All-Purpose Flour (I use Gold Medal)

Baking Powder

teaspoon(s) Baking Soda

Salt

Tablespoons Vanilla Instant Pudding Mix

(1 cup) Sugar

(around 3/4 cup) Frozen Strawberries (unsweetened)

Eggs

Buttermilk

+ 1 Tablespoon Vegetable Oil

Tablespoons Light Corn Syrup

Vanilla Extract

Liquid Red Food Coloring

(4 cups) Powdered Sugar

Tablespoons Instant Clearjel

Cream Cheese

(8 ounces) Salted Butter (at room temperature)

Pure Vanilla Extract

Fresh Strawberries

Make the 1 x batch strawberry compote according the recipe instructions.  Reserve 1/2 cup (118 g) prepared compote for the cake batter, another 1/2 cup (118 g)for the frosting, and the remaining approximate heaping 1 Tbsp for layering the cake.  If you make the compote in advance, keep refrigerated until using.

Make Strawberry Compote

Preheat

Preheat oven to 325 degrees.  Line 1/4 sheet pan with parchment paper, then spray the bottom (on top of the parchment) and sides of the pan with cooking spray.

Heat the Salted Butter in the microwave in a microwave safe dish until just melted.

Make strawberry puree by heating the 3 oz (3/4 cup) Frozen Strawberries until thawed in the microwave.  Then puree the thawed strawberries in the food processor until it&#39;s a smooth puree.  It should make about 1/4 cup puree.

Mix Wet Ingredients

Combine the Strawberry Puree with the remaining Wet Ingredients in a large bowl and whisk until smooth and well-blended.

Mix Dry Ingredients

Using a sifter or fine mesh strainer, sift the Dry Ingredients into a separate large bowl.  Whisk until well blended.

Whisk Together

Pour Wet Ingredients into Dry Ingredients and whisk until incorporated.  Pour Melted Salted Butter over batter and whisk in until incorporated.  Add 1/2 cup Prepared Strawberry Compote and whisk until batter looks uniform and shiny.

Spread into pan

Pour batter into the prepared sheet pan and smooth out batter until even (an offset icing spatula works well for this).  The batter will be about 1/4 inch from the top of a 1&quot; tall sheet pan.  (You can also bake in round pans or sheet-cake pans--see Note #3).

Allow pan to set for 5-10 minutes before putting it in the oven.  This will give time for the instant clearjel (or instant pudding mix) to thicken the cake batter before it bakes, allowing for a better rise.

Bake

Bake in the middle or top rack (avoid bottom rack) of a preheated 325-degree oven for 16 minutes.  Without opening the oven, turn the temperature down to 300 degrees and bake for another 8-10 minutes.  Check the cake at this point.  See if it is done by lightly touching the top of the cake--try to avoid moving the cake pan or baking rack, which could cause an underdone cake to sink.  If jiggly at all to your touch, bake for another 1-5 minutes.  The cake is done when a toothpick or small paring knife comes out clean when quickly stuck in the cake.  A few moist crumbs on your knife are fine, but they shouldn&#39;t look wet.

Cut the cake rounds

Allow cake to cool completely.  To make a sheet cake, follow the Baker&#39;s Shortcut (Note #5), or choose your round cake size using the Cut and Stack method.  Leave the cake in the sheet pan, and using a slight sawing motion, cut the cooled cake into your desired cake size with cake rings (You can use a knife and the cake rings as a guide for any halve pieces that you cut.)  Brush lightly with simple syrup (optional, Note #4).

Wrap and Freeze cake

Wrap thoroughly in plastic wrap and freeze cake in the pan for 2 hours or overnight.  (You can even bake the cake up to a week ahead of time and freeze).  The cake will be much easier to layer if it is cold or frozen.  To wrap the cake, place another sheet of parchment on top of the cake (this will prevent the plastic wrap from sticking to the cake), and wrap the whole pan with plastic wrap.  (I pull the plastic wrap out and place the pan on top of it.  Then I wrap two ways horizontally and one way vertically so that there are two layers of wrap on all sides of the pan including the bottom).

Make Strawberry Cake

Whisk Powdered Sugar Mixture

If using instant clearjel, whisk it thoroughly with the powdered sugar and set aside.

Beat Cream Cheese

Using a stand mixer (preferred) or handheld mixer and a large bowl, beat the cream cheese until broken up and softened. Add the room temperature salted butter and continue to beat until there are no lumps, scraping the sides of the bowl as needed.

Add Powdered Sugar Mixture

Once the cream cheese/butter mixture is very smooth and creamy without lumps, slowly sprinkle in the powdered sugar mixture while the mixer is on low. The mixture will be thick, but continue to slowly blend on low until it is fully incorporated.

Beat 3 minutes

Add the pure vanilla, strawberry extract, and 1/2 reserved strawberry compote. Scrape down the sides of the bowl. Then beat the buttercream on high for two-three minutes. This important step will add air into the buttercream and make it light and fluffy. The instant clearjel will cause the buttercream to thicken over the next 10 minutes. If you didn&#39;t use instant clearjel, you may wish to add up to an additional 1 cup(s) of powdered sugar to reach a thicker frosting. The frosting can be made a day or two in advance and refrigerated, but remove it from the fridge 1-2 hours before decorating your cake so it can be easily spread.

Make Strawberry Buttercream

Layer cake from frozen

The easiest way to layer the cake is to layer the cake from frozen the day before you plan to serve it.  If serving the cake the same day you are layering it, use refrigerated cake layers instead of frozen.

Fill and Frost Cake

Use your two half-circles of cake to make the bottom cake layer (fill in with scraps if needed to make a level surface). Before topping with buttercream, spread each cake layer with a thin layer of your remaining strawberry compote.  This just adds a little moisture and flavor boost.  Fill your cake layers with around 1/4 inch strawberry buttercream.  An offset icing spatula (I use the small and medium size on all my cakes) helps with this.  I recommend frosting a thin crumb coat of buttercream on the outside of the cake which will catch all the crumby edges, then allow it to set up in the freezer for about 10 minutes until the buttercream is firm.  Read more in my article: How to Bake and Layer Cakes Like a Pro: 5 Easy Steps.  Remaining cake scraps can be used for cake truffles, cake parfaits or trifles.

Spread a final layer of buttercream over your set-up crumbed cake, and decorate as desired.  I used a small offset icing spatula to make a horizontal texture, then topped the cake with strawberry buttercream rosettes using a disposable piping bag and 1M star tip.  Decorate the top of your cake with Fresh Strawberries.

Serve at Room Temperature

You can let the cake set up in the fridge, but remove it from the fridge 2-3 hours before serving so it can come back to room temperature (avoid warm temperatures).  This cake has the best texture at room temperature.  Enjoy!

Layer, Decorate, and Serve

https://www.youtube.com/watch?v=U4WPzPCNdG4

Get the recipe at https://amycakesbakes.com/fresh-strawberry-cake. 

This secret bakery recipe melts in your mouth with a deliciously fresh and natural strawberry flavor. The extra-moist strawberry cake is paired with a creamy and light strawberry buttercream that dreams are made of.  Made with 22 ounces of strawberries, it’s like biting into a fresh strawberry in cake form!

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I share at least one new secret made-from-scratch bakery recipe weekly!  For shorter recipe video summaries and the latest updates, you can follow me here:

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The Ultimate Fresh Strawberry Cake: a Secret Bakery Recipe

Transform your homemade or store bought cheesecake with these delicious cheesecake toppings. This strawberry sauce takes 20 minutes from start to finish, and is a perfect way to use up ripe strawberries!

30+ Best Cheesecake Toppings: Strawberry Sauce & More

Strawberry Compote with Grilled Angel Food Cake Cubes - the perfect anytime dessert during the summer!

Strawberry Compote with Grilled Angel Food Cake Cubes

strawberries

lemon juice

sugar (can use less if the berries are sweet)

unsalted butter *optional

Angel food cake, cut into 1” cubes

unsalted

Cinnamon Sugar (2 tablespoon sugar mixed with 1 teaspoon cinnamon)

Whipped cream

Place the berries, lemon juice and 1/4 cup of sugar in a sauce pan over high heat. Bring the mixture to a boil and then reduce to a simmer. The berries will break down during the cooking.  For a chunkier compote simmer for 15 minutes using a fork or masher to break up the berries.  For a smoother compote, simmer for 25 minutes and mash.  If need be add a tablespoon of water. *note: if the berries start to foam up, add in the butter and let it melt in. The butter will curb the foaming without altering the taste.

Remove the berries from the heat and place in a glass jar (a lid will be needed to store any leftovers).

Place a skillet over medium low heat. Dip all sides of the cubed cake into the butter and place in the pan. Cook 1-2 minutes on each side or until golden brown.

Remove to a plate and immediately sprinkle with cinnamon sugar.

To serve add a few grilled cubes of cake to a plate and spoon over the compote. Garnish with whipped cream if desired. Store any leftover compote in a sealed jar in the fridge.

Thick, creamy matcha chia pudding with an easy strawberry compote. A gorgeous snack perfect for sharing with friends or prepping and enjoying throughout the week. Just 7 ingredients and 15 minutes active time required!

Strawberry Matcha Chia Pudding

½ cups dairy-free milk ((plain, unsweetened // we almond milk))

Tbsp maple syrup ((more or less to taste))

tsp vanilla extract

matcha powder

chia seeds

strawberries,

maple syrup

MATCHA PUDDING: To a mixing bowl (or container with a lid), add dairy-free milk, maple syrup, vanilla, and matcha (start with the lesser amount). Whisk vigorously, side to side is best, to combine and break up any clumps of matcha. If there are any stubborn clumps, you can transfer to a blender to fully combine. Taste and adjust, adding more matcha if desired or more maple syrup for sweetness.

Then add the chia seeds and mix until well combined. Let sit for 5-10 minutes at room temperature, then stir again (to prevent clumping). Cover and refrigerate for 45-60 minutes (or overnight). The chia pudding should be very thick and creamy. If not, add more chia seeds, stir, and refrigerate for another hour or so.

STRAWBERRY COMPOTE: While the pudding chills, make the strawberry compote. Add the strawberries, lemon juice, and maple syrup to a small saucepan and bring to medium heat. Once bubbling, reduce heat slightly and use a wooden spoon to muddle and mash the fruit. Continue cooking over medium-low heat for 10-12 minutes, until most of the berries have broken down and it’s saucy and fragrant. Remove from heat and transfer to a clean jar or container to cool thoroughly.

Once pudding has fully set, divide, top with generous helpings of the strawberry compote, and serve! Leftover pudding will keep covered in the refrigerator for up to 4-5 days. Any leftover compote will keep covered in the refrigerator for up to 1 week and is delicious with oats, pancakes, waffles, French toast, and more!

I’m pretty sure my chia seeds had moth eggs in them but I only realized that after I had made the liquid mixture, so I used oats instead to turn it into a kind of overnight oats situation lol

It was my first time making a compote and I used part fresh and part frozen strawberries - it turned out so good 

Overall this recipe was really good and easy to make

I made this this morning. It is delicious and so simple! I was skeptical but I’ve been won over! I added a touch more maple syrup to the pudding (but won’t next time) and added unflavored collagen as well just to get a little extra protein.

I made this recipe and loved it.  I like the combination of the chia pud and top layer of strawberry compote.  I am a big fan of preparing breakfast the night before, then next morning just put some coconut yoghurt over the top with a sprinkling of home made granola and breakfast was done in an instant.  Makes for a great breakfast on the go as it's so transportable. 
 Thanks for another great recipe!

Delicious!  The matcha pudding was fabulous on its own and adding the strawberry compote, next level!!  Thank you for another favorite recipe.

I made this recipe for my overnight guests and it was a big hit! It was super easy to make ahead of time and looked special. Instead of a blender, I used my handheld milk frother for coffee to mix in the matcha powder and it worked really well. Thanks for the great idea!

I loved this- super easy to make and so filling!  I just made the pudding and not the strawberry jam.  

YUM!

Love it - this is my kind of summer breakfast or dessert.  The flavor and texture combo is perfect.  I mashed my strawberries with a potato masher, but still left it a little chunky - just helped move the process along a little faster.  Very Insta-worthy - so of course I posted it:)

i recently made this for an office breakfast and it was a HIT! i made a few adjustments to the recipe (added turmeric and fresh grated ginger to the pudding) to build on the matcha's earthy vibes. great recipe! will definitely add this to my breakfast meal prep rotation.

https://www.youtube.com/watch?v=WzP2_YWJH1I

Thick, creamy matcha chia pudding with an easy strawberry compote. A gorgeous snack perfect for sharing with friends or prepping and enjoying throughout the week. Just 7 ingredients and 15 minutes active time required!

Full Recipe: https://minimalistbaker.com/strawberry-matcha-chia-pudding/
 
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Strawberry Matcha Chia Pudding | Minimalist Baker Recipes

Tender and moist cake layers made with olive oil, ricotta and lemon, stacked with layers of strawberry basil compote and mascarpone frosting.

Olive Oil Ricotta Cake with Strawberry Basil Compote

(360 g) all-purpose flour

(12 g) baking powder

(5.6 g) salt

olive oil

(350 g) sugar

eggs, (room temperature)

(6 g) lemon zest (about one large lemon)

(500 g) ricotta cheese, (room temperature)

strawberries, (quartered)

(100 g) granulated sugar

(30.25 g) lemon juice

(3 g) lemon zest

(8.12 g)cornstarch, (sifted)

(.8 g) finely chopped basil

(226 g) unsalted butter. (room temperature)

mascarpone cheese, (room temperature)

(625 g) powdered sugar, (measured and then sifted)

(43.3 g) heavy whipping cream

(4.2 g) lemon extract

Preheat the oven to 325 degrees F. Prepare three 8-inch cake pans with spray, parchment paper and spray again. Set aside.

In a medium sized mixing bowl, whisk together the flour, baking powder and salt. Set aside

Cream the olive oil and the sugar on medium speed in a stand mixer fitted with the paddle attachment for one minute. Stir in the lemon zest.

Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl.

With the mixer on low, alternately add the flour mixture and the ricotta, starting and finishing with the flour. Combine until incorporated.

Evenly distribute the batter among the three cake pans (about 16 ounces of batter in each pan) and bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.

Let cool in pans 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.

FOR THE CAKE

In a medium saucepan, combine the strawberries, lemon zest, lemon juice, basil and sugar. Cook over medium heat, stirring occasionally, until the strawberries are soft and the juices start to boil.

Remove from the heat and puree in a blender until smooth.

Return the puree to the saucepan and add the sifted cornstarch. Cook on low until mixture thickens. Cool completely before using in the cake.

I recommend making the compote a day or two before you assemble the cake. The compote can be stored in an airtight container in the refrigerator for up to a week or in the freezer for a month.

FOR THE COMPOTE

In a stand mixer fitted with the paddle attachment, beat butter on medium speed for about 1 minutes.

With the mixer on low, gradually add the powdered sugar, one cup at a time, until incorporated.

Keeping the mixer on low, add the cream, lemon extract and salt.

Turn the mixer to medium and beat the frosting for 3-5 minutes, or until it is light in color (almost white) and texture. Fold in marscapone cheese.

To remove air bubbles from the frosting, use a wooden spoon to stir and push out the air bubbles.

FOR THE FROSTING

Place the first cake layer, top side up (crumb side up), on a cake board or cake plate. Using an offset icing spatula, spread about 1/2 cup to 3/4 cup of the mascarpone frosting over the cake layer. Make sure to get eye level with the cake to make sure the frosting is level.

Pipe a rim of the mascarpone frosting around the edge of the cake.

Evenly spread about 1/4 cup to 1/2 cup of the strawberry compote inside the frosting barrier. Be careful not to overfill the compote. If you add too much, your cake will slide around as you frost the sides. You won't use all of it between the two layers. Reserve leftovers to serve a little with each slice of cake.

Repeat these last few steps with the second cake layer and filling.&nbsp;

Place the final cake layer, top side down and apply a thin layer of frosting around the entire cake. Even though this cake has a semi-naked look to it, we still do a thin crumb coat. Freeze the cake for 10 to 15 minutes.

After the crumb coat is set, finish frosting the cake with the remaining frosting to make a slightly thicker semi-naked cake look.

ASSEMBLY

We made this years ago and still dream of it. So very delicious! It needs to be made again.

I did a test bake of this for my best friends wedding and it was delicious! Only thing I’m worried about is using the mascarpone frosting to decorate/ pipe with. Do you think I should do a regular buttercream instead and just have the mascarpone for the inside layers?  It’ll be in the fridge for a day before the wedding

My daughter and I made this recipe this weekend for an Italian birthday party, wow!!! It was a hit! I was glad to read through the comments for your additional tips.

I am excited to make this for our guests. My plan is to bake and freeze the layers and make the compote on Wednesday. I would assemble mid Friday morning, store it in the fridge and serve it late Friday evening. Would that work or should I alter the outer frosting to van buttercream?

Without a doubt one of the best cakes I've ever made! Incredible flavor and textures, could not recommend more!

This cake turned out perfect. It was easy to make. I made it for a work birthday potluck. Everyone raved about it.  The flavors are amazing. The frosting is my new favorite.  Thank you Courtney.

Hey Courtney! I’ve made several of your cakes and have taken a few of your classes. This cake was really tough for me. I followed the recipe and layers precisely and when I assembled, everything fell apart. The frosting turned to mush and the jam (even though I did a thin layer) was sliding everywhere. I ended up having to make several modifications and still couldn’t get it straight. Any ideas?

Okay so my layers are done and seem great (although I ran out of the full amount of ricotta so substituted the remaining with mascarpone which seems to have worked.) my question now is would raspberries or another fruit work for the compote? Where I am in the world I just realised (after making the layers) that strawberry is out of season and hard to find.

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