Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 180°c. line and grease a round 20cm sandwich tin. beat butter and sugar until light and fluffy, then add egg yolks and flour and beat well. press mixture into the base of the tin. bake for 15- 20 minutes or until golden and firm. allow to cool slightly, remove from tin and cool completely. arrange strawberries over the surface, starting with an outside circle and working inwards with more circles, until cake is covered. combine jam and water in a saucepan and heat until liquid thickens. strain, then brush over strawberries and refrigerate until serving time. serve with whipped cream sprinkled with cinnamon.

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.