Description
This strawberry compote for sponge cake filling is sweet, slightly tangy, and incredibly easy to make. Perfect for layer cakes, cupcakes, or even pancakes, this recipe brings fresh strawberry flavor and warmth to any dessert.
Ingredients
Scale
- 500g fresh strawberries, hulled and chopped
- 100g granulated sugar
- 1 tbsp freshly squeezed lemon juice
- 1 tsp pure vanilla extract
- 1 tbsp water (optional)
Instructions
- Wash, hull, and chop strawberries.
- Combine strawberries, sugar, lemon juice, and vanilla in a saucepan.
- Heat over medium heat, stirring occasionally.
- Reduce heat and simmer for 10–15 minutes until thickened.
- Mash gently if desired for smoother texture.
- Remove from heat and cool completely before using in sponge cake.
Notes
Use ripe, fragrant strawberries for best flavor. Adjust sugar based on strawberry sweetness. Make ahead and store in the fridge for up to 5 days. Freezes well for up to 2 months.
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 18g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg