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In a medium sauce pan bring strawberries, lemon juice, sugar and 2 Tbsp water to a boil over medium-high heat, stirring frequently.
Reduce heat slightly and allow to boil until juices are extracted and strawberries have softened, about 5 - 6 minutes, stirring occasionally.
In a small bowl whisk together remaining 2 Tbsp water and cornstarch until smooth.
Pour cornstarch mixture into strawberry mixture and look boil, stirring constantly, 1 minute.
Remove from heat and let cool slightly. Store in an airtight container in refrigerator up to 3 days.
Recipe source: Cooking Classy