Fresh Strawberry Sauce

When it comes to ice cream toppings, I'm typically a caramel sauce kind of girl, but this strawberry sauce is tart and fresh and brings all kinds of deliciousness to a bowlful of vanilla. It's really more of a strawberry puree. I like to blend it completely and then add a few extra sliced strawberries. I think it would work wonders on waffles, cheesecake or anything else you see fit.
Fresh Strawberry Sauce Adapted from All Recipes
2 cups of strawberries, quartered 2 tablespoons sugar (or more if you prefer it sweeter) 1 teaspoon lemon juice
Remove stems from strawberries and quarter or roughly chop. Combine strawberries, sugar and lemon juice in a saucepan. Cook over medium-high heat, stirring occasionally. Juice will begin to form after a few minutes. Mash berries with a wooden spoon to produce syrup. Cook until sauce thickens, about 10 minutes. Remove from heat. In a blender, puree strawberry mixture until smooth, then store in refrigerator. Should make 1 cup of strawberry topping.