Strawberry Shortcake Easter Egg Bombs Recipe

Introduction

These Strawberry Shortcake Easter Egg Bombs are a delightful twist on a classic dessert, perfect for spring celebrations. Soft, fluffy cake filled with fresh strawberries and topped with whipped cream make each bite a delicious treat. Easy to make and fun to serve for any festive occasion.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ cup granulated sugar
• ¼ cup unsalted butter (softened)
• 2 large eggs (room temperature)
• ½ cup whole milk
• 1 cup fresh strawberries (chopped)
• 1 cup heavy whipping cream

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease an egg-shaped mold or muffin tin.
2. Step 2: In a bowl, whisk together the flour, baking powder, and sugar. In another bowl, beat the butter and eggs; gradually mix in the milk until smooth.
3. Step 3: Combine the wet ingredients with the dry mixture, stirring gently until just combined.
4. Step 4: Fill each mold halfway with batter, add chopped strawberries, and cover with more batter.
5. Step 5: Bake for 20-25 minutes until golden brown; let cool before removing from molds.
6. Step 6: Whip the heavy cream until soft peaks form; top each cake bomb with whipped cream and more strawberries.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract to the batter.
• Use a piping bag to fill the molds evenly for a neater presentation.
• Substitute fresh strawberries with other berries like blueberries or raspberries for variety.
• Chill the whipped cream for at least 30 minutes before whipping for better volume.

Storage

Store the baked cake bombs in an airtight container in the refrigerator for up to 3 days. Keep the whipped cream separate and add it just before serving to maintain its texture. Reheat the cake bombs briefly in a warm oven if desired, but avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can bake the cake bombs a day in advance and store them in the refrigerator. Add the whipped cream and strawberries just before serving for the freshest taste.

What can I use if I don’t have an egg-shaped mold?

A standard muffin tin works perfectly as a substitute. Just fill each cup the same way and bake according to the instructions.

Strawberry Shortcake Easter Egg Bombs Recipe

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★★★★★

4.6 from 92 reviews

• Author: Lana
• Total Time: 40 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Delight in these festive Strawberry Shortcake Easter Egg Bombs, a whimsical twist on the classic strawberry shortcake. Soft, fluffy cake bombs filled and topped with fresh strawberries and whipped cream make for a perfect springtime treat that’s both visually charming and irresistibly delicious.

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Ingredients

Scale 1x2x3x

Cake Batter

• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ cup granulated sugar
• ¼ cup unsalted butter (softened)
• 2 large eggs (room temperature)
• ½ cup whole milk
• 1 cup fresh strawberries (chopped)

Topping

• 1 cup heavy whipping cream
• Additional fresh strawberries for garnish

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Instructions

1. Preheat Oven and Prepare Mold: Preheat your oven to 350°F (175°C) and grease an egg-shaped mold or muffin tin to ensure the cake bombs release easily after baking.
2. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and granulated sugar to evenly distribute the leavening and sweetness.
3. Mix Wet Ingredients: In a separate bowl, beat the softened butter and eggs together until smooth, then gradually add the whole milk to create a cohesive, smooth batter.
4. Combine Wet and Dry Mixes: Gently fold the wet ingredients into the dry mixture, stirring just until combined to avoid overmixing which can toughen the cakes.
5. Fill Molds and Add Strawberries: Spoon the batter into each section of the mold halfway, then sprinkle in the chopped strawberries. Cover the strawberries with the remaining batter to encase the fruit.
6. Bake: Place the mold in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Allow to cool before removing from the mold.
7. Whip Cream and Garnish: Whip the heavy cream until soft peaks form. Once the cake bombs have cooled, top each with a dollop of whipped cream and garnish with additional fresh strawberries for a classic shortcake finish.

Notes

• Use room temperature eggs and softened butter for better batter consistency.
• Do not overmix the batter to keep the cakes tender.
• Fresh strawberries should be chopped into small pieces to distribute evenly within the batter.
• Allow cakes to cool completely before topping with whipped cream to prevent it from melting.
• For a dairy-free option, substitute heavy cream with coconut cream and butter with a vegan alternative.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Strawberry Shortcake, Easter Dessert, Cake Bombs, Seasonal Treat, Strawberry Cake