Add the strawberries, vinegar, and sugar into a blender and blend on high until completely smooth.

Pour the blended mixture through a mesh strainer into a small saucepan. Using the back of a wooden spoon, press the fiber from the fruit until only the pulp remains. Discard the pulp.

Bring the strained liquid in the saucepan to a boil over medium heat. Reduce the heat to low and simmer (10-15 minutes) until the mixture is thickened with a syrupy consistency and reduced to approximately one-quarter of its original volume.

Remove from the heat, let cool to room temperature. Transfer to an airtight container, store in the refrigerator for up to one week.