Strawberry Shortcake Easter Egg Bombs
Delightful treats that combine fresh strawberries and whipped cream wrapped in a soft cake, perfect for Spring celebrations.
Ingredients
Cake Base
- 2 cups All-Purpose Flour Sifted for best results.
- 1 tbsp Baking Powder Ensure it's fresh for good rise.
- 3/4 cup Granulated Sugar Blend with butter until creamy.
- 1/2 cup Unsalted Butter Softened for easy mixing.
- 2 large Eggs Room temperature for better incorporation.
- 1 cup Whole Milk Full-fat for a richer cake.
Filling
- 1 cup Fresh Strawberries Chopped into small pieces.
Topping
- 1 cup Heavy Whipping Cream Use cold for best whipping results.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) for even baking.
- Grease your egg bomb molds with butter or cooking spray.
Mixing
- In a mixing bowl, whisk together flour and baking powder.
- In another bowl, cream softened butter and sugar until pale and fluffy, about 3-4 minutes.
- Add eggs one at a time, then mix in the milk until just combined.
- Gently fold in the chopped strawberries.
Baking
- Spoon the batter into prepared molds, filling them about 2/3 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let the bomb cakes cool before removing from molds.
Serving
- Place the egg bombs upright on a decorative platter.
- Serve with a drizzle of chocolate or a side of extra whipped cream.
- Slice in half to showcase the filling.
Notes
Add vanilla extract for enhanced flavor. Store in an airtight container in the fridge for up to 3 days.