Step 1

Into a medium sized saucepan, add the cleaned and chopped strawberries along with the sugar. Combine well and turn the heat to medium stirring often as the strawberries release a good quantity of juice and the mixture comes to a low boil, about 5 minutes.

Step 2

Meanwhile, combine the cornstarch and water in a separate small dish, stirring well to dissolve thoroughly.

Step 3

Still on the heat, slowly stream the cornstarch/water mixture into the strawberries, stirring constantly until the mixture thickens. Note, the sauce will thicken as it cools so stop a bit before the desired thickness. It may seem a bit runny still.

Step 4

Remove the pan from the stove, add the vanilla, and stir.

Step 5

Serve warm or cool to room temperature then store in the refrigerator.