Strawberry Shortcake Easter Egg Bombs
Strawberry Shortcake Easter Egg Bombs are a delightful springtime dessert that combines fluffy sponge cake with luscious strawberry cream, all encased in a rich chocolate shell. Each bite delivers a burst of fresh strawberry flavor and creamy texture, making them an irresistible treat for Easter celebrations. Easy to prepare and visually stunning, these cake bombs are sure to bring joy to both kids and adults alike!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C) and grease an egg-shaped mold or muffin tin.
- 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.
- Combine the wet ingredients with the dry mixture, stirring gently until just combined.
- Fill each mold halfway with batter, add chopped strawberries, and cover with more batter.
- Bake for 20-25 minutes until golden brown; let cool before removing from molds.
- Whip the heavy cream until soft peaks form; top each cake bomb with whipped cream and more strawberries.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg