Cakes and Frostings

Strawberry Shortcakes using Hard Boiled Eggs

Peeled and diced fine, hard-boiled eggs make the biscuits light and fluffy for these strawberry shortcakes. Use hard-boiled eggs leftover from Easter, and spring’s first tender strawberries.


  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 large hard boiled large eggs, peeled and finely diced
  • 6 Tablespoons Challenge butter, cold & cut in half-inch cubes
  • ½ cup milk
  • 2 lb. fresh sliced strawberries
  • 4 Tablespoons sugar
  • 2 Tablespoons balsamic vinegar
  • Whipped Cream


  • 1
    Preheat oven to 375˚ F.
  • 2
    Combine flour, sugar, baking powder, baking soda, and salt in a food processor bowl with steel blade and blend for 8 seconds.
  • 3
    Add finely chopped eggs and pulse 10 to 12 times to incorporate.
  • 4
    Cut butter into flour mixture by pulsing 8 to 10 times, just until mixture resembles a coarse meal. Do not over mix.
  • 5
    Add milk to mixture gradually or through small liquid feed on the food processor. Pulse just until dough begins to clump together.
  • 6
    Turn dough onto a lightly floured surface. Pat into 8-inch circle, approximately ½ to ¾ inch thick. Cut into 8 wedges or pat into a more oblong shape and cut with 3-inch round biscuit cutter.
  • 7
    Place on parchment lined or buttered baking sheet. Brush tops of shortcakes with milk and sprinkle with sugar if desired.
  • 8
    Bake 12 to 15 minutes or until golden brown. Cool slightly.
  • 9
    Combine fresh strawberries, sugar and balsamic vinegar. Let stand at room temperature for about 30 minutes, stirring occasionally.
  • 10
    Split shortcakes lengthwise, fill and top with sweetened sliced strawberries, and garnish with a dollop of whipped cream.