Place ingredients in a pot over medium-high heat.
Stirring constantly, bring it to a gentle boil and cook until strawberries are soft (about 5-6 minutes).
Once soft, mash the strawberries.
Pour over a mesh strainer into a bowl and use a spoon to make sure you get as much juice as possible out of the fruit (save the pulp).
Scoop out as much foam as possible and pour the sauce back into your pot. Add 1/4 cup of the pulp and boil again for 3 minutes over medium-high heat.
Skim off any new foam and let cool before placing into the fridge to thicken up (I warmed it up a bit before putting on pancakes).