Wash the strawberries thoroughly under cold water. Hull them by removing the green leafy tops and the small white core. Quarter the strawberries, or slice them if you prefer smaller pieces.

In a medium saucepan, combine the hulled and quartered strawberries, granulated sugar, and lemon juice. If you prefer a thinner topping, add 1/4 cup of water.

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Once simmering, reduce the heat to low and continue to cook for 10-12 minutes, or until the strawberries have softened and released their juices.

While the strawberries are cooking, use a potato masher or a fork to gently mash some of the strawberries. Mash as much or as little as you like, depending on your preferred texture (chunky or smoother).

In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water until a smooth slurry forms.

Pour the cornstarch slurry into the simmering strawberry mixture, whisking constantly to prevent lumps. Continue to cook and stir for another 2-3 minutes, or until the topping has thickened to your desired consistency.

Remove the saucepan from the heat. Allow the strawberry topping to cool completely before serving. The topping will thicken further as it cools.

Serve warm or chilled over your favorite desserts, such as ice cream, pancakes, waffles, cheesecake, or yogurt.