In a medium saucepan over medium heat, combine the hulled and diced strawberries, granulated sugar, lemon juice, and cornstarch. Stir everything together until well mixed.

If your strawberries aren’t very juicy, consider adding 1-2 tablespoons of water to the mixture, stirring gently.

Bring the mixture to a gentle boil. Once boiling, reduce heat to medium-low and let it simmer for 6-8 minutes, stirring occasionally.

Remove the saucepan from the heat and allow the strawberry topping to cool at room temperature for a few minutes.

Once cooled, transfer the strawberry topping to a tightly sealed container for storage.