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6 c. strawberries
3 tbsp. cornstarch
12 sugar substitutes
1/3 c. water
1 tbsp. lemon juice
1 tbsp. butter

Reserves 3 cups of the berries to arrange on cooled cake. Take 3 cups of the strawberries and blend in a blender until smooth; add the cornstarch and sugar substitutes and blend one minutes longer; add the water and cook the mixture, stirring until thickened. Stir in lemon juice and butter. Cool. Spoon mixture on cooled cake and arrange remaining berries on top.