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Strawberry Shortcake Whoopie Pies - poet in the pantry

Strawberry Compote

Carrie @ poet in the pantry
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course Dessert


  • 2 pounds Driscoll's strawberries washed, hulled, and sliced
  • 1/4 cup HandCraft Cabernet Sauvignon
  • 1 cup granulated sugar
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon HandCraft Cabernet Sauvignon
  • 1 Tablespoon Cointreau
  • 2 Tablespoons cornstarch


  • Combine sliced strawberries, 1/4 cup Cabernet Sauvignon, and sugar in a 2-quart heavy-bottomed saucepan.
  • Heat over medium flame so that the berries are barely simmering (you'll probably have to reduce the temperature once they start) until they are softened and liquid reduces, about 25 minutes (low and slow is the best way to go).
  • Add the butter and stir in until melted (helps with foaming).
  • In a liquid measuring cup, whisk together the remaining 1 Tablespoon Cabernet Sauvignon, Cointreau, and cornstarch.
  • Stir into strawberries and cook for 2-3 more minutes, or until thickened.
  • Cool completely.


You will end up with more than you need. Feel free to use the remaining strawberry filling as a topping for pancakes or ice cream! Store in the refrigerator for up to 3 days.