2 pounds fresh strawberries, coarsely chopped
3 Tablespoons dark brown sugar (100 calories, 0 g fat, 0 g fiber)
4 Tablespoons lemon juice (2 lemons)
Combine the strawberries, brown sugar and lemon juice in a large saucepan and bring to a simmer over medium-low heat, stirring, until the sugar dissolves.
Partially cover with a lid and simmer, stirring occasionally, until the strawberries are softened and release their juices, about 10 minutes.
Pour the strawberries into a blender and blend until smooth.
Press the sauce through a fine-mesh strainer into a storage container.
The sauce will keep for up to 10 days in the refrigerator or up to 6 months in the freezer.