Cut 6 medium sized strawberries into quarters lengthways and set aside.Roughly slice the remainder.
In a medium non-reactive saucepan*, combine sliced strawberries, sugar and fresh lemon juice.Place the pan over a low-medium heat and bring the mixture to a boil, stirring occasionally. The strawberries will naturally release their juice.
Reduce the heat to low and simmer for 15 minutes, stirring occasionally. Roughly mash the strawberries with a potato masher. Add the 6 quartered strawberries which you have set aside.
Stir and simmer for 5 minutes more.Remove from heat and cool to room temperature.*
*Aluminium, copper and cast iron pans are all reactive; this means they react with acidic foods, causing your food to take on a metallic flavour.*The sauce is delicious served warm over cold ice cream.*You can make this strawberry sauce up to 3 days in advance; cover and refrigerate until ready to serve.