Reply To This Post         Return to Posts Index           VegSource Home

From: Deborah (
Subject:         veganized???
Date: April 6, 2012 at 11:54 am PST

In Reply to: Chef Deb - can this be veganized?? posted by Susan on April 5, 2012 at 7:29 pm:

SEVEN egg whites? O_O

I'd have to say no, because that's way
too many egg whites to replace.

What's it supposed to be, some kind
of strawberry shortcake?

If so, try this:

Strawberry Shortcake

2 & 1/4 cups all-purpose flour
4 tsp baking powder
2 Tbs sugar
1/4 tsp salt
1/3 cup oil or shortening
1 egg substitute (Ener-G), prepared and beaten
2/3 cup soymilk
3 pints fresh strawberries
1/2 cup sugar
2 cups whipped topping

Slice the strawberries, and sprinkle them with 1/2 cup of sugar. Let stand.
Preheat oven to 425 F.
Grease and flour one 8" round cake pan.
In a medium bowl, combine flour, baking powder, 2 Tbs sugar, and salt.
With a pastry blender, cut in the oil or shortening until the mixture resembles
coarse crumbs.
Make a well in the center and add the beaten egg sub and soymilk. Stir until
just combined.
Spread the batter into the prepared pan.
Bake at 425 F for 15 minutes, or until golden brown.
Let cool partially in pan on wire rack.
Slice partially-cooled cake in half, making two layers.
Arrange the strawberries on one layer, and top with the other layer.
Top with remaining strawberries, and cover with the whipped topping.

You can also use a gigantic biscuit
for the "shortcake".
Use any biscuit recipe,
and make a cake-sized biscuit.
Cut in half to make two layers,
and proceed...

Reply To This Post         Return to Posts Index           VegSource Home

Follow Ups:

Post Reply

E-mail: (optional)


Optional Link URL:
Link Title:
Optional Image URL: