Place the strawberries, lemon juice, and agave syrup in a medium sauce pan over medium heat.

Use a potato masher to smash the strawberries a bit and release some of their juices.

Bring to a simmer, then cook for 5 minutes uncovered, stirring occasionally.

Taste, adding a little more agave syrup if necessary.

Pour into a bowl and allow to cool before using.

Makes � cup compote.

Layer yogurt and strawberry compote in a glass.

Top with sliced almond (or chopped walnuts).

Note:
The strawberry compote is also delicious over pancakes!