Warm Double Strawberry Sauce

Rinse the California strawberries under cold water, hull them, and slice in half. Set aside approximately one-third of the berries to be added later for a fresh burst of flavor.

Place the remaining two-thirds of the strawberries in a medium saucepan along with the sugar and lemon juice. Stir to combine and let the mixture rest briefly so the berries begin to release their juices.

Heat the saucepan over medium heat, stirring occasionally, until the sugar dissolves and the strawberries begin to soften and break down into a chunky, bubbling mixture.

In a small bowl, whisk the cornstarch together with the water until completely smooth to form a slurry with no lumps.

Pour the cornstarch slurry into the simmering strawberry mixture while stirring constantly. Continue to cook over medium heat until the sauce thickens and turns glossy, about 2 to 3 minutes.

Add the reserved fresh strawberries to the thickened sauce and stir gently to incorporate. Cook for an additional 1 to 2 minutes, just until the fresh berries are warmed through but still retain some texture.

Remove the saucepan from heat and allow the sauce to cool slightly before serving. Serve warm over ice cream, pound cake, pancakes, or your desired dessert.