Preheat oven to 375 degrees F.

Slice the strawberries and add them to a bowl. Sprinkle with 1 tablespoon granulated Splenda and mix together. 

Spray an 8x8 baking dish with no-stick cooking spray then add the strawberries. 

Add the self-rising flour, skim milk, vanilla extract and 1/2 cup granulated Splenda to a mixing bowl. Stir together until it is combined, but still slightly lumpy.

Pour the batter evenly over the strawberries. 

Cut the butter into small pieces and put on top of the batter. 

Bake 45 minutes then let cool for 5 minutes.