• Gather all the ingredients.
  
• Rinse the strawberries under cold water and use the point of the knife to remove the hull out of the tops. When you have big strawberries cut in half.
  
  
• Zest and juice the lemon.
  
• Combine ALL the ingredients in the saucepan at once, or like me, you can take mini-steps. In a small saucepan over medium heat, combine sugar, water, and corn starch and whisk well.
  
  
• Add the lemon zest and juice.
  
• Add in strawberries and mix gently.
  
  
• Bring to a simmer and cook for 5 minutes stirring/breaking strawberries up constantly. Remove from heat when the mixture thickens. If you want to puree it, allow it to cool slightly before you blend it.
  

To Serve

• Serve with waffles, pancakes, French toast, crepes, ice cream, cheesecake, or whatever you like.
  

To Store

• Compote is not as thick as jam or jelly, and it's meant to be consumed relatively soon after making. Store in the refrigerator for up to a week.