1 1/2 c. chopped strawberries
1/4 c. sugar
1 tbsp. cornstarch

Place chopped strawberries and sugar in a saucepan and puree using a hand blender. Remove 1/2 cup of the sauce to a small bowl. Add cornstarch to the bowl, mix thoroughly.

Simmer remaining sauce over low heat. Add contents of the bowl back into the saucepan and mix thoroughly.

Stir constantly until sauce is thick enough to coat the back of a spoon. Allow the sauce to cool to room temperature.