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In a medium saucepan combine the fresh strawberries, granulated sugar, and lemon juice. Stir gently with a wooden spoon to combine the ingredients.
Cook the strawberries on medium heat, stirring occasionally, until they release their juices and become soft and tender, for 8-10 minutes.
Once the strawberries have softened, use a potato masher or the back of a wooden spoon to mash them into smaller pieces.
In a small bowl, prepare the cornstarch slurry by mixing the cornstarch and 4 tablespoons of water until smooth. Add the slurry to the saucepan and stir well.
Continue cooking the compote on medium-low heat for an additional 2-3 minutes, or until the sauce thickens slightly. Remove from heat and let it cool to room temperature.
Once the compote has cooled, transfer it to glass jars for storage. It can be refrigerated for up to 2 weeks or frozen for up to 2 months. (Leave 2 cm. or so of room at the top of the jar if freezing.)