Add chopped strawberries, lemon juice, sugar, and 2 Tbsp water to a pot. Bring to a boil then reduce heat and let simmer for 3-4 minutes, until strawberries soften. Stir often during this step. Remove from heat.
Add cornstarch and 2 Tbsp water to a bowl and mix together.
Add the cornstarch mixture to the pot and heat for another 1-2 minutes, stirring often.
Remove from heat and let cool. Sauce can be served warm or cold. If you want it cold, place in the fridge to chill overnight.
Storage: This delicious sauce will keep in the fridge in an airtight container for up to 5 days. You can also freeze in smaller portions for up to 3 months.
Use Less Sugar If Preferred: Next time I make this recipe, I would like to try it with only 1 Tbsp of sugar as my family tends to prefer the natural sweet and tart flavor from strawberries. Other families will enjoy it sweeter. I recommend trying both to see what you prefer.
Stir often as the strawberries simmer in a pot on the stove. The sugar can easily burn, so stirring frequently will help prevent this from happening.
I like to store half of this recipe in the freezer for later. It stores well in an airtight freezer bag or mason jar.
Try adding orange or lemon zest for a citrusy twist like I did in my homemade cranberry orange sauce which is made the same way.