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From:	Deborah (Recipes.vegsource.com)
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.

NOTE:
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...

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