Wash the strawberries. Pull of the green, leafy stem and then slice the tops off of the strawberries.
In a medium saucepan, combine all of the ingredients. Bring to a boil. Once boiling, lower heat and let simmer for about 20 minutes, stirring occasionally.
Once the strawberries have lost their color, turn off heat and strain syrup through a mesh strainer. Making sure to press the strawberries against the strainer with a utensil to make sure you get all of the juicy goodness out of the strawberries.
Allow the syrup to cool to room temperature, then transfer it to a jar or airtight container. Store the syrup in the refrigerator for up two weeks. If you want to keep it longer you can freeze it.
Notes
If you don't have time to make the syrup right away, you can throw the strawberry tops in the freezer and make it later. I like to freeze the tops until I can make a big batch of syrup!