I found the original recipe on http://www.allrecipes.com
and modified it to make it SB friendly.
* 1 pint strawberries, cleaned and stemmed
* 1/3 cup sugar substitute (I used nearly 1/3 cup of Splenda and just topped it off w/ Xylitol)
* 1 teaspoon vanilla
1. Cut strawberries into thirds. In a saucepan over medium high heat, combine 2/3 of the strawberries, sugar substitute and vanilla. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat. In a blender, puree about 1/3 of sauce, then mix back into remainder. Add in the remaining 1/3 strawberries that were not cooked. Store in refrigerator.