1. Over low heat, put chopped chunks of chocolate into a sauce pan and add the butter, stirring slowly. Melt the two together, folding carefully.
2. In a bowl, dissolve the sugar into the cream. If the sugar does not all dissolve, keep adding cream until it does.
3. Once liquid, add the vanilla and cream mixture and fold it in. You may add more cream if the chocolate looks too thick and hard.
4. Lay some wax paper on a cookie sheet and <optional> spray it with a non-aerosol non-stick sray. You may butter the wax paper otherwise.
5. Take each washed strawberry by the green top and lightly turn it in the melted chocolate; coating each one in a layer of chocolate. Let the drips fall from it back into the sauce pan. Continue to coat the strawberry until you think it looks good. (Remember to leave some chocolate for the other strawberries).
6. Place each strawberry on the wax paper and place the tray in your refrigerator for 20-30 minutes. Serve cold.

This recipe makes 24 strawberries.