Hull fresh strawberries and cut into quarters for even cooking. If using frozen strawberries, measure them straight from the bag - no need to thaw. Smaller pieces will release juices faster and create sauce more quickly.

Place strawberries, maple syrup (or sugar), and lemon juice in a medium saucepan. Add a pinch of salt to enhance the strawberry flavor. If making a thicker compote, whisk cornstarch and cold water in a small bowl until completely smooth.

Place saucepan over medium heat and stir gently every 30 seconds. Watch for strawberries to release juice, sugar to dissolve completely, and gentle bubbles to form around edges. This takes about 3-4 minutes.

Once simmering, reduce heat to medium-low. Cook for 5-7 minutes, stirring occasionally. Use your spoon to gently mash larger pieces against the pan's side for desired consistency - light mashing for chunky, more for smooth.

If using cornstarch slurry, pour it into the simmering compote while stirring constantly. The sauce will thicken almost immediately. Without cornstarch, continue simmering until compote nicely coats your spoon.

Remove from heat when a spoon dragged across the pan bottom leaves a clear trail for 2 seconds. Stir in vanilla extract. The compote will continue to thicken as it cools. Let cool completely before storing.