Easy Berry Compote on Cake (4 Ingredients)
Need a last-minute dessert? With just 4 simple ingredients, enjoy this delicious deep-flavored, low-effort berry compote over a store-bought cake. Super easy, popular and berry-intense! And it's not just great with cake...
Servings (change as needed): 4
Ingredients
- 600 grams frozen berries (mixed or any combination), (21 ounces/4 cups frozen or 2.7 cups thawed) raspberry, blueberry, blackberry, strawberry, etc.
- 1/4 cup white sugar (or maple syrup) add more if you like it sweeter
- 2 teaspoons lemon juice or to taste
- 1 store-bought pound cake loaf, Note 1
Optional Garnishes
- ice cream, toasted pound cake crumbs (Note 2), fresh berries, lemon zest, whipped cream
Instructions
- The recipe makes about 2 cups of berry compote (enough for 6-8 desserts)
- MAKE COMPOTE: Put the frozen fruit, sugar and lemon juice in a medium pot. Cover pot and heat on medium low heat, stirring occasionally, for 5-7 minutes until juices begin to release. Uncover, increase heat to medium heat and cook for 15-20 minutes or until desired consistency is reached. It should coat the back of a spoon. Note that compote will thicken a bit on standing so don't overcook or it will turn into jam. Taste and add more sugar or lemon if needed - and a pinch of cinnamon or ginger powder if you like.
- PREPARE CAKE: Note 3.
- ASSEMBLE COMPOTE AND CAKE: Spread 3-4 tablespoons of berry sauce in a shallow bowl or plate. Place piece of cake on top. If desired, add on top a little more berry sauce, small scoops of ice cream (I used a melon ball scoop), another drizzle of sauce, then a sprinkle of toasted cake crumbs (note 2) or lemon zest. Serve immediately. And be sure to check out other great ways to use the compote, Note 4.
Notes
- Cake options: Use pound cake, angel food cake, poppy seed cake, orange cake or muffins. Even a brownie will work.
- To toast cake crumbs: Heat toaster oven or oven to 400F/204F. Crush a small piece of cake (about 2 inch/5 cm square) into crumbs with your hands and place onto a pan lined with foil. Toast in oven for about 4 minutes (watch they don't burn). When cooled, crush further if needed into finer crumbs.
- Cake presentation: To make a shape (heart or diamond for example), cut straight through the full height of the cake using a cookie cutter or a cut-out paper shape as a guide. Free hand cuting is fine too. If cake is thick (high), cut it horizontally in half or thirds. Other options are to just slice the cake into portion sizes (you can also make shapes after slicing) or cut it into cubes (and spoon sauce on top).
- More ways to serve berry compote:
- As a dessert topping for ice cream or cheesecake.
- As a topping for a baked brie appetizer.
- Layered in a parfait with yogurt, granola, and fresh fruits.
- As a filling in between cake layers (like a strawberry shortcake). Top with whipped cream and fresh berries.
- As a breakfast topping for pancakes, French toast, yogurt, oatmeal and waffles.
- In a smoothie - just add a couple of tablespoons.
- Variations to the compote: Add a pinch of ground cinnamon, ginger powder or vanilla extract. Add a splash of orange juice or Grand Marnier. Cut calories by leaving out the sugar and adding 1-2 tablespoons of chia seeds or flax seeds as natural thickeners.
- How to make whipped cream.
- Make Ahead: You can make the berry compote up to a week or two ahead. Cool it, pour it into a clean jar or container, then refrigerate. The cake can be cut several hours or a day ahead and kept in a ziploc or sealed container to keep it fresh. The compote can be frozen for a month.
Calories: 343kcal | Carbohydrates: 77g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 77mg | Sodium: 469mg | Potassium: 158mg | Fiber: 4g | Sugar: 53g | Vitamin A: 185IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 2mg