Step 1

In a medium saucepan over medium heat, combine the strawberries, sugar and water. Partially cover and cook just until the berries have defrosted, then uncover and cook until the fruit has softened and the liquid is gently simmering, 10 to 15 minutes. Adjust the heat as needed to maintain a gentle simmer.

Step 2

Meanwhile, in a small bowl, whisk together the lemon juice and cornstarch until smooth. Once the strawberries have softened, add the cornstarch slurry to the strawberries. Return to a simmer, then remove from the heat and let cool for about 15 minutes.

Step 3

Using a fork, mash the cooked berries against the side of the pot until you get a slightly chunky sauce. Stir in the vanilla and almond extracts, taste, and add more sugar, if desired. Let cool completely, then refrigerate until needed.