Step 1

In a medium sauce pan bring strawberries, lemon juice, sugar and 2 Tbsp water to a boil over medium-high heat, stirring frequently.

Step 2

Reduce heat slightly and allow to boil until juices are extracted and strawberries have softened, about 5 - 6 minutes, stirring occasionally.

Step 3

In a small bowl whisk together remaining 2 Tbsp water and cornstarch until smooth.

Step 4

Pour cornstarch mixture into strawberry mixture and look boil, stirring constantly, 1 minute.

Step 5

Remove from heat and let cool slightly. Store in an airtight container in refrigerator up to 3 days.

Step 6

Recipe source: Cooking Classy