Wash and hull the strawberries, then cut them into small chunks.

Place the strawberries in a medium saucepan and sprinkle the sugar on top. Stir gently to coat the fruit.

Add the lemon juice and stir again.

Set the saucepan over medium heat. Cook, stirring occasionally, until the strawberries begin to soften and release their juices.

In a small bowl, whisk together the cornstarch and water until smooth.

Slowly pour the cornstarch slurry into the saucepan while stirring continuously.

Continue cooking for 2–3 minutes, or until the mixture thickens into a jam-like consistency.

Remove from heat and stir in the Vanilla Extract (Alcohol-Free), if using.

Allow the filling to cool completely before using it in cakes or desserts.