Cut strawberries in half and put in a saucepan.
Add erythritol or sugar, toss to mix then cook over medium heat, the juices will start to ooze out of the strawberries, bring to a boil then lower the heat to let the mixture simmer.
About 15 minutes or so, when strawberries are soft, take them out of the saucepan.
Then turn the heat/ fire to medium high and let the liquid boil until it is greatly reduced and becomes thick like a syrup.
Put the cooked strawberries back in the saucepan, cook a couple minutes more then turn off heat.
Add lemon juice and picnh of salt.
Stir and let cool before transfering to a container.
This should keep for more than a week in the fridge.
Use it as toppings or filling for cakes, ice cream or over your toast.