Wash and hull the strawberries. Pick out the over ripe or very ripe ones.
Cut strawberries in half and sprinkle the Splenda.
To make the sauce, roughly chop the remaining strawberries in a blender and blend for about 15 seconds, tossing in the Contreau and 1/2 tbpn of the Splenda. Chill and serve with the choice of light cream or ice cream.