Fast Fresh Strawberry Sauce

Rinse the California strawberries thoroughly under cold running water, then hull and slice them in half or quarters depending on their size.

Combine the sliced strawberries, sugar, water, and lemon juice in a medium saucepan over medium heat, stirring gently to coat the berries with the sugar.

Bring the mixture to a gentle boil, stirring occasionally, then reduce the heat to medium-low and let it simmer until the strawberries soften and begin to break down.

Remove the saucepan from the heat and use a fork, potato masher, or immersion blender to crush or puree the strawberries to your desired consistency, whether chunky or smooth.

Return the pan to low heat and stir in the butter or margarine, allowing it to melt fully and incorporate into the sauce to give it a glossy, rich finish.

Taste the sauce and adjust sweetness by adding a little more sugar or brightness with an extra squeeze of lemon juice if desired.

If a smoother texture is preferred, strain the sauce through a fine mesh sieve, pressing the solids with the back of a spoon to extract all the liquid.

Allow the sauce to cool slightly before transferring to a serving vessel or airtight container; serve warm, at room temperature, or refrigerate until ready to use.