Hull the strawberries and slice them into quarters (if large) and halves (if small).

Combine the strawberries, sugar, lemon zest, and lemon juice in a heavy bottom sauce pan. Place on the stove over medium-low heat.

Cook, stirring frequently, until the sugar dissolves and the strawberries release their juices. Bring the mixture to a simmer and cook for about 10-15 minutes, until the liquid is syrupy and the berries are very soft and starting to break up.

Remove the berries from the heat and add the vanilla bean paste or extract (if using). Immediately pour the compote into a heatproof container or jar. Let cool to room temperature. Then, cover, refrigerate, and let the compote cool completely before serving. Store in the fridge for up to 1 week.

After you simmer the strawberries for 10-15 minutes, remove the saucepan from the heat and add the vanilla bean paste or extract (if using).

Next, carefully pour the mixture into a blender and blend until smooth. (If the mixture is too thick, add 1-2 tablespoons of water to thin). Then, pour the mixture through a fine mesh strainer, pushing the coulis through with a rubber spatula, to remove the seeds and extra pulp.

Lastly, pour the coulis into jars and cool to room temperature. Store in the fridge for up to 1 week.