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 and cut in half-inch cubes
  • ½ cup milk
  • 2 pound 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.

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