In a saucepan, combine the strawberries, 1/3 cup water, granulated sugar, vanilla, orange zest and orange juice. Stir together and bring to a boil.
Lower heat to medium and heat over a simmer until the strawberries begin to break down slightly and release their juices, about 5 minutes.
After the strawberries have begun breaking down, add the cornstarch slurry and stir constantly until the strawberry sauce is thickened. Remove from heat and let cool.
You can leave the sauce at this consistency, but I prefer a more smooth sauce. After the sauce has cooled slightly, pour it into a blender or food processor and blend until smooth. Additionally, you could also run through a mesh strainer to get rid of strawberry seeds (I don’t usually do this step).
Store in a sealed container or jar for up to one week in the refrigerator.
