Prep the Berries: Slice half the strawberries into quarters and set aside. Roughly chop the remaining strawberries.

Blend the Base: Purée the chopped strawberries in a blender or food processor until smooth.

Cook the Glaze: In a medium saucepan, whisk together the puréed strawberries, sugar, lemon juice, and cornstarch. Bring to a simmer over medium heat, stirring constantly. Cook for 3–4 minutes until thickened.

Finish with Vanilla: Remove from heat and stir in the vanilla extract.

Combine and Cool: Pour the warm glaze through a fine-mesh sieve into the bowl of sliced strawberries. Gently fold to coat the berries. Let sit for 20 minutes at room temperature or chill for 1 hour before serving.