Rinse fresh strawberries and hull them, then slice them in half. If using frozen strawberries, no need to thaw.

In a medium saucepan over medium heat, combine the strawberries and sugar. Stir gently to dissolve the sugar.

Cook until the strawberries release their juices and the mixture turns into a rosy syrup. Once simmering gently, add the lemon juice.

Let it simmer for about 10-15 minutes, stirring occasionally, until the sauce thickens. The strawberries should be tender but retain some shape.

For a smoother consistency, mash the strawberries or use an immersion blender if desired.

Remove from heat and stir in vanilla extract (if using). Allow to cool before serving.