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