Strawberry Shortcake Easter Egg Bombs Recipe
These Strawberry Shortcake Easter Egg Bombs are a delightful twist on the classic dessert, shaped perfectly for a festive Easter celebration. Soft, fluffy cake bombs filled with fresh strawberries and topped with luscious whipped cream make for a fun and delicious treat that’s sure to impress your guests.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ cup granulated sugar
Wet Ingredients
- 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 Oven and Prepare Mold: Preheat your oven to 350°F (175°C) and grease an egg-shaped mold or muffin tin thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and granulated sugar until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the softened unsalted butter and eggs together until smooth. Gradually add the whole milk while continuing to mix, ensuring a smooth batter.
- Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients, stirring just until the batter comes together without overmixing to maintain a light texture.
- Fill Molds with Batter and Strawberries: Spoon the batter to fill each mold halfway. Distribute chopped fresh strawberries evenly on top of the batter, then cover with more batter until the molds are nearly full.
- Bake: Place the molds in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Remove from oven and allow them to cool completely before handling.
- Whip Cream: Using a mixer, whip the heavy cream until soft peaks form, creating a light and fluffy topping.
- Assemble and Serve: Carefully remove the cooled cake bombs from the molds. Top each one with a dollop of whipped cream and garnish with additional fresh strawberries for a festive finish.
Notes
- Make sure all ingredients are at room temperature for best batter consistency.
- Don’t overmix the batter to keep the cakes light and fluffy.
- Use fresh strawberries for the best flavor; frozen can be used but may add extra moisture.
- The egg-shaped mold is optional; a muffin tin works perfectly well.
- Let cakes cool completely before removing from molds to prevent breaking.
Keywords: Strawberry Shortcake, Easter dessert, cake bombs, whipped cream topping, spring dessert
