Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut strawberries into quarters. allow 2 to 3 hours for strawberries to bleed before using. mix the bisquick, milk, sugar, and butter in a mixing bowl. roll out to 1/2 inch thickness, use a 4" biscuit cutter. bake at 425 degrees for 8-10 minutes. to serve: cut shortcake in half, place one half in a bowl, top with 1/2 cup of strawberries (with plenty of juice), then top with whipped cream or cool whip. place other half of shortcake on top, then 1/2 cup of strawberries (with plenty of juice), top with whipped cream or cool whip.

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.