Create delightful Strawberry Shortcake Easter Egg Bombs with this easy-to-follow recipe. Sweet, creamy, and perfect for your holiday celebrations!
Ingredients
Scale
2 cups of fresh strawberries
1 cup of heavy cream
1/2 cup of powdered sugar
1 cup of all-purpose flour
1/2 cup of unsalted butter (softened)
1 large egg
1 teaspoon of vanilla extract
1 teaspoon of baking powder
Pinch of salt
Instructions
Prepare Your Strawberries: Start by hulking and slicing the strawberries. Set aside a cup to mix into the filling.
Make the Shortcake Batter: Preheat your oven to 350°F (175°C). Cream together the softened butter and powdered sugar until light and fluffy. Add in the egg and vanilla. Beat until combined.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add it to your creamed mixture, alternating with the heavy cream until everything is beautifully combined.
Fill Your Molds: Grease your cake molds or any egg-shaped mold you have. Spoon the batter into each cavity, about three-quarters full.
Bake Away: Pop those molds in the oven and bake for about 15-20 minutes or until a toothpick inserted comes out clean.
Cooling Time: Once baked, let the cakes cool in the molds for about 10 minutes before transferring to a wire rack.
Whip Your Cream: Whip the heavy cream with a hand mixer until soft peaks form. Fold in sugar and diced strawberries.
Assemble the Bombs: Slice the tops off of each cake. Scoop out a little of the center of each cake to create space for the filling. Fill with your whipped cream and strawberry mixture, then place the tops back on.
Final Touch: Decorate your egg bombs with remaining whipped cream, more strawberry pieces, and a drizzle of chocolate.
Notes
These Strawberry Shortcake Easter Egg Bombs are perfect for celebrating the season and bring joy with each bite. Indulge in these whimsical treats made with fresh strawberries and creamy whipped topping.
