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Strawberry Shortcake Easter Egg Bombs

Strawberry Shortcake Easter Egg Bombs That Wow Every Bite

Decadent Strawberry Shortcake Easter Egg Bombs are a delightful twist on classic dessert, filled with strawberries and coated in chocolate.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 egg bombs
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Consider using cake flour for lighter texture.
  • 2 teaspoons baking powder Do not substitute with baking soda.
  • 1 cup granulated sugar Brown sugar can be used for deeper flavor.
  • 1/2 cup unsalted butter Substitute with vegan butter for a dairy-free option.
  • 2 eggs For egg-free, use flax eggs or applesauce.
  • 1 cup milk Use almond milk or another non-dairy milk for a vegan alternative.
For the Filling
  • 1 cup chopped strawberries Feel free to swap for other berries or preserves.
For the Topping
  • 1 cup heavy cream Coconut cream can replace for a dairy-free version.
For the Coating
  • 8 oz chocolate Milk chocolate or dark chocolate can be interchanged.

Equipment

  • Oven
  • Mixing Bowls
  • Egg-shaped molds
  • whisk
  • Spatula

Method
 

Step‑by‑Step Instructions for Strawberry Shortcake Easter Egg Bombs
  1. Preheat your oven to 350°F (175°C) and grease your egg-shaped molds.
  2. In a large bowl, whisk together the flour, baking powder, and sugar until well combined.
  3. Cream the softened butter until light and fluffy. Gradually beat in the eggs, then pour in the milk.
  4. Gently fold the wet ingredients into the dry ingredients until just combined.
  5. Spoon half of the batter into the molds, add chopped strawberries, then dollop the remaining batter on top.
  6. Bake for 20-25 minutes, until golden brown and a toothpick comes out clean.
  7. Allow the cakes to cool for 10 minutes, then whip the cream until soft peaks form.
  8. Remove the cakes from the molds and top with whipped cream and sliced strawberries before serving.

Nutrition

Serving: 1egg bombCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container for up to 3 days or freeze individually wrapped for up to 1 month. Reheat in the microwave briefly if desired.

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