This homemade roasted strawberry basil compote uses ripe, juicy strawberries, sugar, lemon, and fresh basil. The flavor is slow-roasted in the oven, deepening the flavors. This strawberry compote is delicious in baked goods, over ice cream and yogurt, and over cakes.
This post may contain affiliate links. Please read our Disclosure Policy.
❤️ Sandi’s Recipe Summary
The Quick Bite: This roasted strawberry basil compote is thick and juicy. It uses only fresh, simple ingredients, including strawberries and basil. It is delicious in many recipes, so I include a comprehensive list of ideas for you. It stores in the refrigerator for up to two weeks, or you can freeze it.
Spring is the beginning of strawberry season here in California. Stores and farmers’ markets fill up, and you can smell the ripeness in the air. This homemade strawberry basil compote showcases these flavors. This jammy roasted strawberry compote is made without cornstarch.
This roasted strawberry basil compote is thicker than a traditional stovetop compote, making it ideal for pastry fillings as well as spooning over desserts. I share lots of delicious ways to use this homemade strawberry compote, but one of our favorites is over these Gluten Free Pancakes or Gluten Free Waffles at breakfast time.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Strawberries – I used organic strawberries I purchased from our local farmer’s market. Any fresh strawberries will work. I haven’t tested frozen strawberries because I worry there will be too much liquid.
- Basil – I used fresh basil, but fresh thyme is another delicious flavor pairing.
- Sugar – This sweetens a little and helps preserve the strawberries.
- Lemon – Enhances the flavors.
How to Make Roasted Strawberry Compote (Step-By-Step)
Step 1: Line a 9×13 baking pan with parchment paper. Make sure the pan has sides because you want to capture the juices, and it makes a lot of juice. You do not want it to run off a pan onto the bottom of the oven.
👀 Sandi Says: Do not add the basil yet. You will add the basil at the end so it stays fresh and aromatic. Basil turns bitter if roasted too long.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Step 2: Roast the strawberries at 375ºF for 20 minutes. Add the basil and roast for another 10 minutes. The strawberries should be soft and jammy, and you should see a lot of strawberry juice in the pan.
Step 3: Transfer the juice to a small saucepan and reduce it further until it has reduced by 50%.
Step 4: Place the strawberries and juice into a mixing bowl. Use a pastry blender or a fork to mash the strawberries. The juice should not cover the strawberries; aim for a 2:1 strawberry-to-liquid ratio.
Now it is ready to use. Below are some of my favorite ways to use this strawberry compote.
Ways to Use This Strawberry Compote:
If you are looking for some strawberry recipes that use this compote, here are some of my favorites:
- It makes a great strawberry filling for Gluten Free Pop Tarts.
- Nestled in these Gluten Free Turnovers.
- Spooned onto the sweet cheese in these Gluten Free Cheese Danish.
- Over ice cream or these Yogurt Bowls
- With this Gluten Free Angel Food Cake.
- Layered into these Gluten Free Cream Puffs.
- Slathered in these Gluten Free Crepes.
Storage and Freezing Tips
- Store this roasted strawberry compote in a sealed container, such as a mason jar or glass container. It will keep fresh in the refrigerator for 10-14 days.
- Freeze the compote in Souper Cubes. Souper Cubes come in all different sizes. I like to freeze this compote in 2 tablespoon size containers, which is the perfect amount for using.
- Thaw on the counter or in the microwave oven.
More Strawberry Recipes:
- Easy Gluten Free Strawberry Banana Bread – Sweet and decadent.
- Gluten Free Strawberry Cream Cheese Bars – Perfect for a potluck or snack.
- Gluten Free Strawberry Shortcakes – Use this strawberry compote in this recipe!
- Gluten Free Strawberry Pie – Make mini pies or one large strawberry pie.
Love This Recipe?
💬 I would love to hear how it turned out! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Easy Strawberry Basil Compote
Equipment
Ingredients
- 2 pints fresh strawberries
- 3 teaspoons sugar
- 2 teaspoons lemon juice
- 2 tablespoons fresh basil * See notes
Instructions
- Preheat the oven to 375ºF.
- Line a 9×13 pan with parchment paper.
- Wash the strawberries and cut off the stems. Place them into a mixing bowl and toss with the sugar and lemon juice.
- Line the strawberries in the pan and bake for 20 minutes. Add the basil and roast for 10 more minutes. (Basil turns bitter if roasted too long.)
- The strawberries are ready when they release their juices and are very soft and jammy.
- Place the juice into a saucepan. Simmer it until it reduces by half, and then add it back to the strawberries in the mixing bowl.
- Use a pastry blender or a fork to mash the strawberries. The juice should not cover the strawberries; aim for a 2:1 strawberry-to-liquid ratio.
- Let it cool to room temperature. Now it is ready to use.
Notes
- Store in a sealed container, such as a mason jar or glass container. It will keep fresh in the refrigerator for 10-14 days.
- My post has a lot of delicious recipe ideas to use this strawberry compote, including: over ice cream, over yogurt, in my gf crepes, in my pop tarts or hand pies, etc.
- You can freeze the compote, and it will keep in the freezer for up to 3 months. Use the 2 TBSP Souper Cubes for freezing in single-serving portions.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
