Preheat the oven to 375°F (190°C). Place the wonton wrappers in the compartments of a muffin tin, gently pressing each to form a cup shape. Bake for 8-10 minutes or until the edges are golden brown and crispy. Remove from oven and let cool slightly.
While the shells are baking, combine the chopped strawberries, sugar, and lemon juice in a mixing bowl. Use a silicone spatula to gently mash some of the strawberries, creating a chunky filling. If desired, stir in cornstarch to help thicken the mixture.
12 pieces Wonton wrappers, 2 cups Strawberries, 2 tbsp Sugar, 1 tbsp Lemon juice, 1 tsp Cornstarch
Transfer the strawberry mixture to a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens slightly and becomes glossy, about 3-5 minutes. Do not boil vigorously to maintain texture. Remove from heat and let cool slightly.
Using a spoon or piping bag, carefully fill each baked wonton cup with the warm strawberry filling. Fill just to the brim, allowing the filling to mound slightly for an attractive presentation.
Arrange the filled wonton cups on a serving platter. Optionally, garnish with additional sliced strawberries, fresh mint, or a dusting of powdered sugar for presentation. Serve immediately or chill briefly before serving.
