1. Preheat oven to 400° F. In a large bowl, whisk together the dry ingredients for the biscuits. Cut the softened butter into small pieces. Add to the flour mixture. Use your fingers to work the butter into the dough. It should resemble fine breadcrumbs. Beat the eggs in a bowl. Stir the milk into the eggs. Slowly add the liquid to the dough a little at a time while stirring with a spatula. Continue to mix until you have a soft dough that is not sticky. (You may need to add a little flour or not use all of the milk mixture.)
2. Add the diced strawberries. Gently knead the dough a few times to incorporate them. Form into a smooth ball. Turn out onto a floured work surface. Pat the dough down into a large circle. Roll to about 3/4-inch thickness. Using a (2 1/2-inch) heart-shaped cookie cutter, cut the dough into 18 individual biscuits. Place on a baking sheet lined with parchment paper. Cook for 14 to 18 minutes or until lightly golden on the top.
3. As the biscuits bake, combine the sugar, cocoa and flour in a saucepan. Gradually whisk in the milk until smooth. Place the saucepan over medium heat. Cook for 5 to 7 minutes or until the mixture starts to thicken. Remove from heat. Add the butter and vanilla, whisking until smooth. Serve warm with the biscuits.

Per Serving (1): Calories: 170, Fat: 7 g (5 g Saturated Fat), Cholesterol: 40 mg, Sodium: 330 mg, Carbohydrates: 23 g, Fiber: 1 g, Protein: 4 g