Combine the strawberries, sugar, and water in a small saucepan over medium heat.
Bring the mixture to a bubble, reduce the heat to low, and allow the mixture to cook until the berries are soft. About 10 minutes.
Remove from heat.
Using a potato masher, crush the berries in the pot.
Allow the mixture to cool to room temperature. (About an hour.)
Pour strawberry mixture through a fine mesh sieve placed over a bowl.
Discard the berry remnants in the strainer.
Cool the syrup completely. Store it in the refrigerator for up to 2 weeks.