Slice strawberries; crush berries in a shallow pan, using a potato masher or fork. Pour berries through a wire-mesh strainer lined with 2 layers of cheesecloth into a bowl; press with back of spoon against the sides of the strainer to squeeze out 2 cups juice. Discard pulp remaining in strainer.
Combine juice, sugar, and syrup in a medium saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes, stirring frequently. Remove from heat, and skim off foam. Let cool. Cover and store in refrigerator up to 10 days. Serve with low-fat cheesecake, fruit, nonfat frozen yogurt, pancakes, or waffles.
Oxmoor House Cooking Light Collection