Hull and slice the strawberries.

Add sliced strawberries, granulated sugar, lemon juice, and vanilla extract to a medium saucepan.

Place the saucepan over medium heat and cook until the sugar dissolves and the strawberries release their juices, about 3 minutes.

Stir occasionally to prevent the fruit from sticking to the bottom of the pan.

Reduce heat to low and simmer for about 15 minutes, stirring occasionally, until the mixture is slightly thickened but still pourable.

Remove the saucepan from heat and allow the compote to cool slightly.

Transfer the compote to a clean jar and store in the refrigerator for up to one week.