Place the hulled and sliced strawberries into a medium-sized saucepan.

Warm up to medium-high heat.

Add in the granulated sugar, cornstarch, vanilla, and water.

Let them heat up to a boil for about 5 minutes until nice and soft.

Once they are boiled, remove from the heat and mash them well.

Using a mesh strainer over a bowl, or mixing glass, pour the strawberries into the strainer. Press the strawberries with a spoon to strain the sauce out.

Once that is complete, the strawberries in the strainer can be discarded or you can use them for a chunkier sauce.

Serve the sauce over prepared angel food cake.