In a medium saucepan, combine the granulated sugar and water.

Slice the hulled strawberries thinly and add them to the saucepan.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar is completely dissolved. Do not allow it to boil rapidly.

Reduce the heat to low and let it simmer gently for about 10-12 minutes, allowing the strawberries to soften and release their flavor into the syrup.

Remove the saucepan from the heat. If using, stir in the fresh lemon juice.

Allow the mixture to cool slightly, about 15 minutes, then strain the syrup through a fine-mesh sieve into a clean glass jar or airtight container. Press gently on the solids to extract all the liquid, but avoid forcing pulp through the sieve.

Discard the solids. Seal the container and refrigerate. The syrup will thicken slightly as it chills.