In a small saucepan over medium high heat, combine the strawberries and sugar and cook, stirring occasionally until the strawberries begin to release their juices and start to boil.
Reduce heat to low and continue cooking the strawberries uncovered, stirring occasionally, until a thick sauce forms, about 15-20 minutes.
Remove from heat and bring to room temperature. Use immediately or store in an airtight container in the refrigerator for up to 7 days.
Notes
Tip: Make a double batch of this strawberry compote, so you have some to save and freeze for later!