Description
Delicious and festive Strawberry Shortcake Easter Egg Bombs that are perfect for spring celebrations.
Ingredients
Scale
- 1 package of strawberries, hulled and sliced
- 2 cups cake flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract for whipped cream
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, combine cake flour, sugar, baking powder, baking soda, and salt.
- Add softened butter, milk, eggs, and vanilla extract. Mix until just combined.
- Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool, then cut it into small egg shapes.
- Slice each egg in half and fill with whipped cream and strawberries.
- Top with more whipped cream, dust with powdered sugar, and serve.
Notes
- These can be made ahead of time and stored in the refrigerator.
- For a fun twist, add food coloring to the whipped cream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg bomb
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg