Makes: 2 cups
Prep time: 10 minutes
Cook time: 5 minutes
Ingredients
500g small Victorian Strawberries, washed, hulled and sliced
½ cup caster sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon corn flour (if making the strawberries Cinna-Buns Scrolls add the lemon juice to the cornflour and make a slurry).
Method
Make the strawberry compote:
In a small saucepan, combine strawberries, sugar, vanilla, lemon zest and juice (mix with cornflour if making scrolls) over medium heat.
Cook, stirring occasionally, until the strawberries start to break down after about 5 minutes stir until thickened and glossy.
Transfer to a bowl, cover, and cool completely.
Notes: Perfect with cream, yoghurt, ice cream or granola.