To make Strawberry Compote: Combine 3 cups diced strawberries, 1 cup pure cane sugar, 2 Tbsps lemon juice, ¼ cup water, and ¼ teaspoon vanilla extract in a medium saucepan and bring to a boil. Lower heat to simmer until the strawberries are soft. Now mix 1 Tbsp corn starch in a small bowl with 2 Tbsps warm water until well combined and lump-free. Add mixture to saucepan with strawberries and stir until syrup thickens and reduced slightly, approximately 8-10 minutes, Continue to stir occasionally.