Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare the cake using the directions on the box to make a 2-layered cake (you'll need two cake pans). let it cool completely. refrigerating the cake so it is cool will actually keep the cool whip from running. slice strawberries. spread cool whip on the flat side of one cake and top with about half the sliced strawberries. put the second cake on top and cover the entire cake with cool whip. top with second half of sliced strawberries. refrigerate until serving.

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.