A delightful and easy-to-make strawberry compote perfect for topping desserts or breakfast dishes.
Wash and hull the strawberries, then cut them into halves or quarters.
Cutting the strawberries into smaller pieces helps them cook evenly and release their juices faster.
In a medium saucepan, combine the strawberries, sugar, lemon juice, cornstarch, and salt.
Mix the cornstarch with a small amount of water before adding to avoid clumps.
Cook the mixture over medium heat, stirring occasionally, until the strawberries soften and the sauce thickens, about 10 minutes.
Keep stirring to prevent the mixture from sticking to the bottom of the pan.
Remove the saucepan from heat and let the compote cool to room temperature.
Cooling allows the flavors to meld together and the sauce to thicken further.
Serve the compote as a topping for your favorite dishes, or store it for later use.
This compote pairs wonderfully with pancakes, waffles, or yogurt.
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