Rinse and hull 2 cups of strawberries
Slice larger strawberries in half or quarters
Add strawberries to a saucepan
Add 2 to 4 tablespoons sugar
Add 1 tablespoon lemon juice
Optional: add 1 teaspoon cornstarch mixed with 1 tablespoon water for a thicker compote
Cook over medium heat
Stir gently until the strawberries release their juices
Simmer for 5 to 10 minutes until softened
Mash some of the strawberries lightly if desired
Remove from heat
Let cool slightly before serving
Store in a sealed container in the refrigerator