Strange and Not-So Wonderful Strawberry Shortcake

Credit: MConnors at morguefile.com

I bought strawberries, sliced them and put sugar on to make some strawberry shortcake. Problem was, I forgot to buy the shortcakes -- or the whipped cream! What was I thinking?

I thought I would just eat them in cottage cheese, but my mouth was watering for strawberry shortcake, so I decided to make shortcake with my biscuit mix. Only -- I didn't have any milk or eggs. All I had was powdered non-dairy coffee creamer. O.K., that will work. Looked online and found out how to mix the creamer to use as a milk substitute, and then looked up a bisuit mix shortbread recipe. Oh great! I need eggs! Nope, no eggs either.

So this is what I ended up doing:

2 cups biscuit mix
5 tsp. coffee creamer dissolved in 2/3rds cup of warm water
1 tablespoon vegetable oil (egg substitute)
2 tablespoons sugar.

I whipped it into a cake batter consistency and baked it at 350. Can't tell you how long, because I forgot to time it. Probably 15-20 minutes. To top it all off, I forgot to grease the pan, but it didn't come out too bad. Had to crumble a little at one end to get the spatula under the rest.

Instead of cool whip, I used vanilla yogurt for topping. Poured enough of the juice on to saturate the shortcake. It's not the best shortcake I ever tasted, but it's not too bad. The coffee creamer definitely makes quite a strong taste, so I won't try that again, and the yogurt is a bit much. All in all, not a complete failure, but not a taste combination I would do again.

So I know what I will be doing tomorrow. Walking to the store to get some shortcake and whipped cream. Now what to do with the rest of that shortcake? I guess the birds might like it.

Now to try making my own rice milk. Wish me luck!