In a medium saucepan, combine the hulled and diced strawberries, lemon juice, granulated sugar, and 2 tablespoons of water. Place it over medium-high heat. Stir frequently as the mixture heats, allowing the strawberries to release their juices.
Once it comes to a boil, reduce the heat slightly. Allow it to bubble gently for about 5 to 6 minutes, stirring occasionally. The strawberries will soften and release more juices.
In a small bowl, whisk together the remaining 2 tablespoons of water and cornstarch until smooth. This will help thicken your syrup.
After the strawberries have softened, pour the cornstarch mixture into the saucepan. Stir constantly for 1 minute as it cooks and thickens.
Once thickened, remove the saucepan from heat and let it cool slightly. The syrup will continue to thicken as it cools.
Transfer the Strawberry Syrup to an airtight container, storing it in the refrigerator for up to three days.
