Place the strawberries, stevia, lemon juice, vanilla extract, and water in a medium saucepan.
Bring to a simmer over medium heat.
Reduce the heat to medium-low. Cook, stirring often, for about 10 minutes or until the strawberries are very soft.
Cool the compote on the counter for 10 minutes to allow it to thicken.
Serve the compote in dessert bowls, spoon it over Greek yogurt, or use it as a topping for ice cream, frozen yogurt, pancakes, waffles, or cheesecake.
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Notes
You can use frozen strawberries in this recipe. You will need to cook them for a bit longer - start with adding 2 minutes and see if you need to add more.
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.
You can keep the leftovers in the fridge, in an airtight container, for up to four days. This is one of those recipes where the leftovers taste just as good as the freshly made dish, so as mentioned above, you can definitely make it ahead of time.