Hull the strawberries and cut each berry in half.

Place the strawberries in a small saucepan over medium heat and cook for about 2 minutes, stirring occasionally, until they release their juices and soften.

Pour the cooked strawberries through a fine mesh strainer into a small bowl, pressing with a spoon to extract as much seedless puree as possible.

Measure the puree; you should have roughly 1/3 to 1/2 cup. If significantly more or less, adjust powdered sugar proportionally.

In a clean bowl, sift the powdered sugar to remove any lumps.

Return the puree to the saucepan and add powdered sugar, lemon juice, butter, vanilla extract, and a pinch of salt. Cook over medium-low heat, whisking constantly for about 1 minute until the butter melts and the mixture is smooth.

Remove from heat and, if the glaze is too thick, whisk in water 1 teaspoon at a time until the desired consistency is reached.

Let the glaze cool for 5–10 minutes at room temperature before drizzling or spreading on your dessert.