3 c. fresh strawberries
1/3 c. sugar
1/4 c. water
1 tbsp. cornstarch

Wash and hull strawberries. Crush 1 cup slice remainder and set aside. Combine crushed berries, sugar, water and cornstarch. Cook over medium heat, stirring constantly until mixture thickens. Boil and stir 1 minute.

Fold in sliced berries. Yield 2 cups.

Sauce may be served over crepes, plain cake, ice cream or other fruits. May be frozen for later use. (I used 1 quart strawberries.)