Place sugar and water in a pot at medium-high temperature and mix. Wait for water to boil, lower the temperature to medium-low and allow to squeeze until the sugar is dissolved, and the syrup to thicken for about 5 minutes.
Add the trimmed strawberries and again boil the liquid, then lower the temperature, to squeeze. Mix occasionally, until the strawberries fully soften, and the liquid to get a distinctive taste of strawberry, about 10 minutes.
Remove the cooking pot and allow the liquid to cool to room temperature.
Drain the syrup with a thick strainer and throw the remains of strawberries.
Transfer it to a container with a lid that closes firmly, close it and store it in the refrigerator for at least 2 weeks.
400 g of sugar
250 ml of water
250 g of strawberries, cleaned and cut into thin slices