Description
A playful twist on a classic dessert, these Strawberry Shortcake Easter Egg Bombs are filled with juicy strawberries and creamy whipped goodness, perfect for spring celebrations.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup strawberries, hulled and sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Egg-shaped candy molds
Instructions
- Preheat the oven to 350°F (175°C) and grease the candy molds.
- Mix dry ingredients: In a bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar together until light and fluffy, about 3-5 minutes.
- Add one egg at a time, mixing well after each addition, then stir in the vanilla.
- Combine the dry ingredients with the wet mixture until just combined.
- Fill the molds halfway with batter, add sliced strawberries, and cover with more batter.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Cool in molds for 10 minutes then transfer to a wire rack to cool completely.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Fill the cooled cakes with whipped cream using a piping bag.
- Chill for at least 30 minutes before serving.
Notes
Substitute with gluten-free flour or coconut sugar if needed.
Nutrition
- Serving Size: 1 cake
- Calories: 220
- Sugar: 10g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg