1. Cut the strawberries into pieces, halve the large strawberries twice into quarters, and cut the small ones in half.
2. Add caster sugar.
3. Mix well with chopsticks, cover with plastic wrap and refrigerate for more than 3 hours.
4. Pour the refrigerated strawberries together with the oozing water into a stainless steel pot or an enamel pot and stir fry over high heat.
5. Turn to medium heat until the strawberries are soft.
6. Boil slowly over medium heat, turning from time to time.
7. Prepare fresh lemon juice.
8. When the strawberry juice thickens, add lemon juice.
9. Stir evenly and boil until thick.
