Combine the ingredients in a medium saucepan over medium heat. Bring to a simmer.
Cook stirring occasionally for 20-30 minutes or until the strawberries are completely soft.
Remove from heat and strain through a fine mesh sieve (strainer). Allow the syrup to cool.
The strawberries can be discarded or used for another purpose (on pancakes, ice cream, etc).
Store the syrup in a sealed glass container in the refrigerator for up to 1 week.It can also be frozen for up to 2 months. Thaw in the refrigerator. Freeze in ice cube trays for smaller portions.Add a squeeze of lemon juice to brighten the flavor!