
Wash and cut strawberries, and add to a clean pot.
Add the maple syrup into the same pot.
Add lemon zest.
Mix in the corn starch and lemon juice, stirring to combine.
Cover the pot loosely and stir as the strawberries begin to simmer.
Cook on low until the strawberries soften and the sauce thickens, about 15-20 minutes.
Blend the sauce for a smooth purée or leave it chunky as per your preference.
Serve on biscuits, pancakes, or enjoy it on its own.