Instructions: In a food processor, pulse bake mix, pecans, 3 tablespoons of the sugar substitute and salt until nuts are finely ground. (If you dont have a food processor, grind the nuts in a nut or coffee grinder.) Add the butter and pulse until butter pieces are the size of peas.

In a liquid measuring cup or bowl, whisk 2/3 cup of the heavy cream, sour cream and egg. Pour evenly over the dry mixture and pulse just until combined. Transfer dough to a baking sheet.

Separate dough into 12 equal-sized pieces (youll need about 3 1/2 tablespoons of dough for each piece). Pat each piece into a disk measuring 2 1/2 to 3 inches across. Space disks evenly on baking sheet; chill in refrigerator 30 minutes. (Dough may be kept for 1 one day at this point.)

Heat oven to 375 degrees. Bake shortcakes about 17 minutes, until bottoms are golden brown. Cool on baking sheet set on a wire rack.

With an electric mixer on medium speed, beat remaining cup of heavy cream with remaining 2 teaspoons sugar substitute until soft peaks form.

To assemble: Dollop 1/4 cup whipped cream on 6 six shortcakes, top with 1/2 cup berries and cover with remaining shortcakes.

This recipe yields 6 servings.

Description: "Nothing says "summer" like fresh berry shortcakes. You may prepare the dough ahead of time, but for best results, bake just before serving."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.