Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice or mash strawberries; place in a bowl. add 2 tablespoons sugar and set aside. in another bowl, combine flour, baking powder, salt and remaining sugar; cut in butter until crumbly. in a small bowl beat egg and milk; stir into flour mixture just until moistened. fill eight greased muffin cups two thirds full. bake at 425 degrees for 12 minutes or until golden brown. remove from pan to cool on a wire rack. just before serving, split shortcakes in half horizontally. spoon berries and whipped cram or ice cream between layers and over the top.

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.