Prep the berries. If using fresh, rinse and pat dry. Hull and chop strawberries so all fruit pieces are similar in size. If using frozen, there’s no need to thaw.

Start the compote. Add berries, sugar, lemon juice, lemon zest, vanilla, and a pinch of salt to a saucepan. Set over medium heat.

Cook gently. Stir occasionally as the berries release their juices. Let it simmer for 6–10 minutes, until berries are soft and the liquid has a light syrupy feel. Avoid rapid boiling to keep the fruit intact.

Adjust thickness. If you prefer a thicker compote, stir the cornstarch slurry, then drizzle it into the simmering berries. Cook 1–2 minutes more until glossy and slightly thicker.

Taste and balance. Add more sugar or a dash of lemon if needed. Remove from heat. The compote will thicken slightly as it cools.

Make the vanilla cream. In a chilled bowl, combine heavy cream, powdered sugar, vanilla, and a pinch of salt. Whip with a hand mixer or whisk to soft peaks. If using mascarpone or yogurt, fold it in gently at the end.

Serve. Spoon warm or room-temp compote into bowls and top with a dollop of vanilla cream. Or layer in glasses for a quick parfait. Add a mint leaf if you want a fresh, pretty finish.