Rinse the strawberries and clean them with the paper towel.
Remove the leaves and stems and then cut the strawberries in half or quarters for the compote.
In the saucepan add strawberries, sugar, lemon zest and lemon juice.
Cook strawberries over medium-high heat for 5-10 minutes. Stir strawberries as they cook and break them down with spatula if you want less large pieces.
Dissolve the cornstarch and water in the small bowl or cup and pour it into the saucepan and stir to combine.
Turn the heat to medium-low and simmer for 1-2 minutes, stirring freqently.
Remove from the heat, allow to cool and transfer into glass jar or container. Compote will continue to thicken as it cools, and will thicken even more in the fridge.