Description
Indulge in the delightful Strawberry Shortcake Easter Egg Bombs, where the sweetness of ripe strawberries meets the creamy richness of whipped cream. Each bite offers a soft, velvety texture that melts in your mouth, complemented by a hint of buttery cake that brings a festive touch to your dessert table.
Ingredients
Scale
- For the Cake:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- For the Strawberry Filling:
- 1 cup fresh strawberries, hulled and diced
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- For the Whipped Cream:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- For Decoration:
- Colored sprinkles
- Extra strawberries for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture until just combined.
- Pour the batter into a greased 9-inch round cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the strawberry filling by combining diced strawberries, sugar, and lemon juice in a bowl. Let it sit for 15 minutes to macerate.
- Once the cake is cool, cut it into egg shapes using a cookie cutter.
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Assemble the egg bombs by layering cake, strawberry filling, and whipped cream, then top with another layer of cake.
- Decorate with colored sprinkles and extra strawberries before serving.
Notes
- Make-ahead: You can prepare the cake and strawberry filling a day in advance. Assemble the egg bombs on the day of serving for best texture.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Substitutions: Use gluten-free flour for a gluten-free version or swap strawberries for raspberries for a different flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg bomb
- Calories: 250
- Sugar: 18 grams
- Sodium: 150 milligrams
- Fat: 12 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 32 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 40 milligrams
Keywords: Strawberry Shortcake, Easter Desserts, Egg Bombs, Strawberry Desserts, Spring Treats, Creamy Desserts, Festive Recipes, Easy Desserts, Whipped Cream, Fresh Strawberries, Cake Recipes, Holiday Baking, Vegetarian Desserts, Sweet Treats, Seasonal Recipes