The syrup will be thinner (runnier) than a typical syrup that you find in stores. If you prefer a thicker syrup, use 1/2 cup water.
For the sweetener, you can also use granulated sugar instead of honey. Both do the job just fine, but if the strawberries you’re using are more on the sour side, use granulated sugar instead of honey. If you’re using strawberries during their peak season and you have a lot of sweet ones, use honey.
For a clearer syrup, don’t press the strawberry pulp while it’s in the sieve.
If you don’t mind a cloudy syrup, press the remaining juices out of the pulp as much as you want.
If you leave the pulp in the sieve over a large bowl or measuring cup and let it strain itself, you won’t have to do much to it. It will slowly strain out the syrup all by itself.