Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 425°f. thinly slice strawberries, toss with sugar, and slightly crush. set aside. sift together flour, salt, and baking powder; cut in shortening until mixture resembles coarse crumbs. stir in milk and egg. mix lightly. grease 11x8-inch baking pan. divide dough in half; roll each piece out to fit baking pan. place 1st portion of rolled out dough in greased pan; brush with melted butter. place the remaining portion of rolled out dough onto the first one and brush with more melted butter. bake until browned, about 25 minute let cool then cut into 8 serving pieces. for each shortcake, split cake portion and spread sweetened, slightly crushed strawberries between and on top of split cake. serve with whipped cream.

Target recipe: preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.