Wash, hull and slice the strawberries in half or quarters.
Place the strawberries, granulated sugar, and fresh lemon juice into a medium or large saucepan over medium heat.
Heat for a few minutes, stirring occasionally, as the strawberries begin to release their juices. Bring to a low boil, then reduce the heat to simmer for 15 minutes, mashing the strawberries with a wooden spoon as they break down.
You can serve the strawberry compote as is with strawberry chunks in it.
If you prefer, you can also go one step further and strain the mixture through a fine mesh sieve, pressing the strawberries into the sieve with the back of a spatula to get as much juice as possible out of them.
Let cool and serve over ice cream, cheesecake, panna cotta, or your favorite dessert. Refrigerate until ready to serve.