For the cookies:.
Using your electric mixer, cream together the butter and Splenda Baking Blend until smooth.
Gradually beat in the eggs one at a time. Then , add the vanilla extract and mix until completely blended.
Slowly add the dry ingredients and mix well. Then, fold in the chopped strawberries.
Refrigerate dough for approximately 1 hour.
Preheat oven to 375 degrees, and line 2 baking sheets with parchment paper.
Scoop 1" to 2"in mounds of dough onto the baking sheets. Place in oven to bake for 15-20 minutes or until golden brown.
Place cookies on wire rack and completely cool.
For the chocolate:.
Place chocolate chips and butter in a microwave-safe bowl and microwave for 30 to 40 seconds
Begin stirring melted chocolate and butter, and gradually add the heavy cream until completely blended.
Dip cooled cookies halfway into chocolate and place on a parchment paper-lined baking sheet.
Chill in freezer until chocolate say set (approximately 10-15 minutes).