Strawberry Compote Greek Yogurt (Printable View)

Sweet and tangy strawberry compote served over creamy Greek yogurt, perfect for a light and fresh dish.

# What You'll Need:

→ Strawberry Compote

01 - Fresh strawberries, hulled and quartered - 2 cups
02 - Granulated sugar - 1/4 cup
03 - Lemon juice - 1 tablespoon
04 - Vanilla extract - 1/2 teaspoon

→ For Serving

05 - Plain Greek yogurt - 2 cups
06 - Honey - 1 tablespoon (optional)
07 - Fresh mint leaves - as needed (optional)

# How To Make It:

01 - In a medium saucepan, combine hulled and quartered strawberries with granulated sugar and lemon juice.
02 - Cook over medium heat, stirring occasionally, until strawberries release their juices and soften, approximately 8 to 10 minutes.
03 - Gently mash some of the strawberries with a fork or potato masher to create a chunky, rustic compote texture.
04 - Remove from heat and stir in vanilla extract. Allow compote to cool for 5 to 10 minutes.
05 - Divide Greek yogurt evenly among four serving bowls or glasses.
06 - Spoon strawberry compote generously over the Greek yogurt in each serving.
07 - Drizzle with honey and garnish with fresh mint leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in less time than it takes to brew a good cup of coffee, yet tastes like you spent hours in the kitchen.
  • The strawberry compote keeps for days in the fridge, so you can make it once and enjoy it multiple mornings without the rush.
02 -
  • Don't let the compote cook too long or it becomes jam—you want some whole strawberry pieces still visible, not a smooth spread.
  • Taste your strawberries before you commit to the sugar amount; sometimes they're already plenty sweet and a quarter cup is too much.
03 -
  • If your strawberries aren't very sweet, add an extra tablespoon of sugar and taste as you go—it's easier to sweeten than to fix over-sweetness.
  • Room-temperature or slightly warm compote tastes more strawberry-forward than cold, so don't feel rushed to chill it before serving.
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