Here is the How-To:
This sauce can be made with either fresh or frozen strawberries. I use frozen. After all, it seems like such a shame to cook fresh strawberries when frozen berries work just as well.
You will need a pound of frozen berries. Don’t thaw them first. They go straight from the freezer to the kettle. In addition to the berries you need a thickener. I use cornstarch. However, rice flour, tapioca, arrowroot powder also work as thickeners.