Strawberry Compote

I make this sauce when I make plain cheesecake.  It is SO good over cheesecake and ice cream and pancakes.  Heck, it's almost good enough to drink LOL

4 Cups strawberries, diced up
1 tsp Vanilla
1/3 - 1/2 cup Sugar
1 tsp Cornstarch
1 Tbsp Lemon Juice
A pinch of Salt

1. Prepare The Strawberries. Start by slicing or dicing the strawberries.
2. Combine Strawberries & Sugar. Add the strawberries to a medium saucepan along with the sugar. 
3. Make Slurry. In a small bowl, combine lemon juice, cornstarch, vanilla, and salt. Whisk together until completely smooth, then add this cornstarch slurry to the strawberries and sugar. 
4. Bring To A Boil. Stir the mixture with a flexible spatula over medium heat until it begins to boil. 
5. Stir To Thicken. Keep stirring. Reduce the heat and simmer on the stove for 4-5 minutes, or until the berries have softened somewhat and the sauce has thickened. (Remember it will thicken more as it cools)
6. Cool. Let the strawberry topping cool, then transfer the finished sauce to an airtight container or glass jar. Chill in the refrigerator until cold.
7. Serve & Store. Store strawberry topping in the refrigerator for up to 3-4 days. You can freeze this strawberry topping in an airtight freezer bag for up to 1 month. Thaw in the fridge before using (the texture will soften slightly upon thawing). Enjoy this strawberry topping with waffles, ice cream, cheesecake, strawberry shortcake, pound cake, yogurt, and more!