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Strawberry Shortcake Easter Egg Bombs with fresh strawberries and cream

Strawberry Shortcake Easter Egg Bombs

Delight your family and friends this Easter with these colorful, berry-filled dessert treats that combine fresh strawberries, whipped cream, and fluffy shortcakes shaped like Easter eggs.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-Purpose Flour Scooped directly from the bag to measure.
  • 2 teaspoons Baking Powder Ensure it's fresh for better rise.
  • 3/4 cup Granulated Sugar Mix well into the batter.
Wet Ingredients
  • 1/2 cup Unsalted Butter Softened at room temperature.
  • 2 large Eggs Use eggs at room temperature.
  • 1 cup Whole Milk Use fresh milk, do not skip.
Main Flavor Ingredient
  • 1 cup Fresh Strawberries Chopped; use ripe, red berries.
For the Whipped Cream
  • 1 cup Heavy Whipping Cream Chill before whipping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, whisk together the all-purpose flour, baking powder, and granulated sugar.
  3. In another bowl, cream together the unsalted butter and sugar until light and fluffy.
  4. Add the eggs one at a time, integrating fully after each addition.
  5. Gradually mix in the whole milk until fully blended.
  6. Gently fold in the chopped strawberries using a spatula.
  7. Spoon the batter into egg-shaped molds or onto a greased baking sheet.
Baking
  1. Bake in the preheated oven for about 25-30 minutes or until golden and a toothpick inserted comes out clean.
  2. Let them cool slightly before removing from molds.

Notes

Enhance flavor by adding vanilla extract to whipped cream. Customize with different fruits or toppings. Serve with powdered sugar.