
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.

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