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In a medium saucepan, whisk together the water and the cornstarch to make a slurry.
Add the strawberries, sugar, and lemon juice and stir everything together. Cook over medium heat for 10-15 minutes, stirring until the strawberries have softened up a bit.
Once the strawberries soften, use a potato masher to mash them up and make them chunky.
Bring to a boil and then reduce the heat to medium or low. Simmer for about 5 minutes and keep stirring so that it doesn't burn. The strawberries will get darker and the mixture will thicken slightly.
Transfer the filling to a bowl, cover it and put it in the refrigerator to cool completely. It will get a bit thicker once it has cooled completely.
Store in an air-tight container in the refrigerator for up to about a week.