In a medium saucepan, bring strawberries, sugar, and lemon juice to a boil over medium-high heat. Cook for 5 minutes, stirring frequently. Reduce heat to medium-low; cook, stirring frequently and mashing berries with a potato masher, until mixture thickens, about 45 minutes. Remove from heat. Let cool for 30 minutes before transferring to a clean jar. Strawberry Sauce will keep refrigerated for up to 2 weeks.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/strawberry-buttermilk-ice-cream/