Rinse and hull the strawberries. Slice, dice, or quarter them based on your preference, setting aside about a third of the strawberries for later.

In a medium saucepan, combine the remaining strawberries with sugar and let this mixture sit for a few minutes to create a syrup.

In a small bowl, whisk together the lemon juice, cornstarch, vanilla, and salt until smooth to create a slurry.

Pour the slurry into the saucepan with the sugary strawberries.

Heat over medium, stirring occasionally until it reaches a gentle boil.

Reduce the heat and let it simmer for 4 to 5 minutes, stirring frequently until the sauce thickens.

Remove from heat and gently fold in the reserved strawberries to keep their shape.

Allow the topping to cool at room temperature before transferring it to an airtight container. Refrigerate until cold.