Reduce the heat to medium-low. Cook, stirring often, for 10 minutes, until the strawberries are very soft.
Cool the compote for 10 minutes, to allow it to thicken, then serve.
You can serve it in dessert bowls, spoon it over Greek yogurt, or use it as a topping for ice cream, frozen yogurt, pancakes, waffles, or cheesecake.
Keep the leftovers in the fridge, in an airtight container, for up to four days.
I believe you can use frozen strawberries in this recipe, although I've always made it with fresh strawberries. If you opt for frozen strawberries, you'll need to cook them for a bit longer.This is a make-ahead recipe. You can make it a few hours (or even a day) ahead of time. It will nicely thicken in the fridge.