Prep the berries. If using fresh berries, cut and slice them. Frozen berries can be used as is no thawing required.

Add strawberries, sugar, and lemon juice to a small pot. Stir to coat the berries.

Heat over medium until the berries release their juices. Bring to a gentle simmer and cook for about 15 minutes, stirring occasionally, until the berries soften and the sauce thickens slightly.

For a thicker compote, mash the berries with a fork or potato masher and simmer a few extra minutes. For a looser sauce, remove it from the heat earlier. Stir in the lemon balsamic vinegar at the end and a pinch of salt if desired.

Let cool completely, then store in the fridge for up to one week in a sealed container or freeze for up to 3 months. The sauce will thicken as it cools.