In a small saucepan, over low heat, cook berries and water until berries are soft. Add lemon juice and sugar. With a spoon, mash berry mixture until completely smooth.

Remove from heat. Press strawberry mixture through strainer, reserving syrup in a small bowl. Discard remaining strawberry pulp.

Line a 9x9-inch baking pan with foil, dull side facing up. Let foil overhang sides of pan slightly.

In a medium saucepan, over medium heat, cook evaporated milk, sugar and butter. Stir continuously until a candy thermometer reaches 235°F.

Remove from heat. Stir in the vanilla.

Stir in chocolate chips. Stir until completely melted.

Pour half of the fudge mixture into prepared pan. Swirl 1½ tablespoons strawberry syrup into fudge. Pour in remaining fudge. Swirl remaining strawberry syrup onto top layer.

Leave on counter for 10 minutes, then refrigerate fudge for 3 hours to firm up.

Once firm, lift out the foil. Cut fudge into heart shapes using a small heart-shaped cutter.

Refrigerate fudge in an airtight container for up to one week.

Use the fudge that is leftover after cutting to top ice cream or sprinkle on cake.