Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bake cake according to package instruction. cool on a wire rack. while the cake is cooling, gently toss the strawberry slices with sugar (if using). let sit on the counter for 30 minutes. you'll also get some very nice juice to drizzle. to serve, cut cake into individual serving size pieces. then cut each piece horizontally into two layers. spread the bottom layer with cool whip. top with some of the strawberries. do not mound them, or the next layer will slide off. top with second layer of cake and press gently. add a large dollop of cool whip and garnish with more strawberries. yes -- that simple.

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.