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Strawberry Compote

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Ingredients
  

  • 1 lb strawberries quartered
  • 1/2 cup sugar
  • 2 tbsp lemon juice
  • 1/2 tbsp lemon zest
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions
 

  • In a medium sauce pan combine the strawberries, sugar, lemon zest and lemon juice.
  • 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.
  • In a small bowl mix the cornstarch and cold water until very smooth.
  • Return the pureed strawberries to the sauce pan and add the cornstarch mixture. Cook on low until thickened.
  • Transfer to a heat proof container and chill in the refrigerator. Sauce will thicken more as it cools.

Notes

We recommend making this the day before so it has plenty of time to cool. Store in an airtight container in the refrigerator. 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.