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