If using fresh strawberries, rinse and remove hulls. Slice in halves or quarters -- I do this when it's time to add the strawberries to the pan. If using frozen strawberries, there's no need to thaw them, just slice and add when you're ready. If you know you like smaller chunks, I find it easier to chop them up smaller at this stage rather than take out a blender later.
In a small saucepan, combine 1 tablespoon cornstarch with 3 tablespoons warm water until well mixed (I use a small silicone whisk).
Add sugar, cut strawberries, lemon juice (optional), and vanilla (optional). Place saucepan over medium heat, stirring until bubbly.
Reduce heat to a simmer. Cook for 5-10 minutes, stirring occasionally.
Remove from heat and allow to cool. If using immediately, serve warm.
Notes
This recipe is super versatile, and can be made thicker (as a topping or filling) or thinner (as a drizzle or sauce) depending on its use.You can substitute other berries like raspberries, blueberries, or blackberries in lieu of strawberries, and adjust the sugar as needed. If you prefer a thicker sauce but don't want to use cornstarch, skip the cornstarch AND water, using only lemon juice, sugar, and the berries -- the berries will release their own liquid. You can also substitute fresh orange juice for the lemon juice. The vanilla is optional as well. Remember that the sauce will thicken as it sits and once it goes into the refrigerator.If storing for later use, once the sauce is cool, store in a sealed container in the fridge (up to 1 week), or pour into a freezer-safe container and freeze (up to 4-6 months).