1 pkg (16 ounces) frozen sliced strawberries in syrup, thawed
1 cup heavy cream
2 tablespoons cornstarch
Combine strawberries, cream and corn starch in medium saucepan. Cook over medium heat, whisking constantly until thickened, about 8-10 minutes. Remove from heat and chill before filling cupcakes or using as an icing on cupcakes.