Strawberry Compote
I make this as a quick topping for pancakes, but it works for cakes too!
ingredients:
1 cup strawberries
2 Tablespoons sugar
1/2 teaspoon lemon zest
In a small bowl mash the strawberries a bit so they are in small chunky pieces. Pour it all into a saucepan, adding the sugar, and the lemon zest.
Bring the mixture to a boil, then reduce to low and simmer for two minutes until the strawberries break down a little more.
Let cool and serve.
Do you think this would be a good strawberry filling to use for cupcakes? Or would it be too runny? If so, how would you adapt it? Thanks!!