When it comes to the kid appeal of this flavor combo, the proof is in the sandwich: we've turned the peanut butter into a scrumptious sauce and used crushed ripe berries for jam -- enough to make 4 to 6 sundaes.
Combine the 2/3 cup of white sugar and the brown sugar, butter, salt, and half-and-half or light cream in a medium saucepan. Warm the mixture over medium heat, stirring continuously, until it starts to simmer. Whisk in the peanut butter until smooth. Heat the mixture for another minute, then remove the pan from the heat and stir in the vanilla extract. Pour the sauce (about 1 2/3 cups) into a small serving bowl to cool.
Reserve several whole strawberries for garnish. Slice the rest into a medium mixing bowl and sprinkle the remaining 2 tablespoons of white sugar over them. Gently mash the berries into a chunky sauce and refrigerate it until serving time (you should end up with 3 cups or so).
For each sundae, scoop ice cream into a chilled serving dish, spoon on some of the peanut butter and strawberry sauces, and top with a whole berry.