Preheat oven to 400°F (200°C).

In a 13x9-inch baking dish, stir together strawberries, ¼ cup (50 grams) sugar, and salt until well combined.

Bake until berries are soft and fragrant and have released ample liquid, about30 minutes, stirring every 10 minutes.

Transfer berries and juices to a medium heavy-bottomed saucepan; stir in lemon juice and remaining 1 cup (200 grams) sugar. Cook over medium heat, stirring frequently, until berries are cooked down and liquid becomes thick and syrupy, 15 to 20 minutes.

Transfer mixture to the container of a blender, and blend until smooth. Transfer to a heatproof bowl, and let cool completely. Refrigerate in an airtight container for up to 2 weeks.