Strawberry Basil Compote

5 from 1 vote

Ingredients

1 lbs strawberries quartered
1/2 cup sugar
2 tbsp lemon juice
1/2 tbsp lemon zest
1 tsp chopped basil
1 tbsp cornstarch

Instructions

In a medium sauce pan combine the strawberries, sugar, lemon zest, lemon juice and basil.
Cook over medium heat stirring occasionally until the strawberries are soft and the juices start to boil.
Remove from heat and puree in a food processor or blender.
Return to the sauce pan and add the cornstarch. Cook on low until thickened. Let cool completely before adding to the cake.

Notes

We recommend making this the day before so it has plenty of time to cool. Store in an airtight container in the frig. When using in the filling of the cake you only need a little. If you add too much it will seep out the sides. Use the remaining compote to server with each slice of cake.