Low Carb Strawberry Shortcake

Tomorrow is my hubby's birthday and I wanted to make him something yummy, but more geared towards his low carb diet. We have been "cheating" on our diets lately with Valentine's Day and other birthdays, so it is time to get back on track. My hubby loves those cakey cookies you see in the store...the yummy ones with the frosting. A few years ago, the funfetti cake mix had a recipe for them. I made them for him when I first met him and he LOVED them. It is actually what he requested for his birthday "cake." We stopped at a fruit stand yesterday and picked up a half flat of strawberries, so I put them together and viola, low carb strawberry shortcake. So delicious!

Low Carb Strawberry Shortcake

Shortcake/Cake cookies
1 box sugar free (or low sugar) cake mix- I used yellow (Pillsbury)
2 eggs
1/3 cup unsweetened applesauce (the recipe calls for oil, but I used the applesauce)

1 quart strawberries, sliced
1-2 tsp Splenda sweetner

Cool Whip Free (or ohter sugar free or low sugar whipped topping)

1. Preheat the oven to 375F. In a large bowl, combine cake mix, eggs, applesauce and mix until combined and minimal clumps. If too dry and stiff, I add 1 tsp water. The dough should be thick.
2. Grease baking sheet. Scoop dough onto baking sheet. With a floured spoon/fingers/glass, flatten tops of cookies.
3. Bake cookies at 375 F until lightly browned (approx 6-8 minutes). Allow to cool completely.
4. Meanwhile, in a medium bowl, combine strawberries and Splenda. I add 1 Tbsp water. Allow to cool in refrigerator while cookies cool.
5. When ready to eat, place cookie on plate, top with strawberries and whipped topping. Enjoy!!