In a small saucepan, add in the strawberries, sugar, and lemon juice. Place over medium heat and let the strawberries cook for 10 to 12 minutes.
Strain the syrup with a fine mesh strainer lined with cheesecloth. Use a spatula to strain most of the juice and then squeeze every last bit of juice out of the strawberries by twisting the top of the cheesecloth and pinching it with your fingers.
Store in a covered jar or airtight container in the fridge.