Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix cake mix, water, oil and eggs in large bowl with electric mixer at low speed until moistened. beat for 2 minutes at medium speed. stir in 1/2 cup chopped cookies. pour into 2 greased and floured 9-inch round cake pans. bake at 350°f for 25-35 minutes or until toothpick inserted near center comes out clean. cool in pans on wire racks for 10 minutes; remove from pans. cool completely. fold 3/4 cup chopped cookies and sliced strawberries into whipped cream in large bowl. place 1 cake layer on serving plate; spread with half the whipped cream mixture. top with remaining cake layer; spread top with remaining half of whipped cream mixture. garnish with strawberries and remaining chopped cookies.

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.