Go Back

Strawberry Shortcake Easter Egg Bombs

Delightful handheld confections that combine rich cake with whipped cream and strawberries, perfect for spring gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Celebration, Dessert
Cuisine: American, Spring
Calories: 220
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box Cake mix, Any flavor Choose your favorite flavor.
  • 1/2 cup Butter, Melted Allow to cool slightly before using.
  • 1 unit Egg Large.
  • 1 teaspoon Vanilla extract For flavor enhancement.
  • 1 teaspoon Food coloring Choose your desired color.
For the filling
  • 2 cups Fresh strawberries, Chopped Sweet and ripe for best flavor.
  • 2 cups Whipped cream Stabilized whipped cream recommended for longer storage.
Other
  • 1 set Egg-shaped molds For shaping the egg bombs.
  • 1 cup Sugar For sweetness in the whipped cream.

Method
 

Preparation
  1. Preheat the oven according to the cake mix instructions.
  2. Prepare the cake mix as directed on the box.
  3. Divide the batter into two bowls, tint one bowl with food coloring.
  4. Pour the colored batter into one half of the egg-shaped molds and the plain batter into the other half, filling each mold halfway.
Baking
  1. Bake for 15-20 minutes or until a toothpick comes out clean.
  2. Allow the cake to cool completely.
Assembly
  1. Once cooled, carefully remove the cakes from the molds.
  2. Slice a small portion off the flat side of each half to help them adhere together.
  3. Fill the hollow half with whipped cream and chopped strawberries.
  4. Press the two halves together to form an egg shape.
  5. Decorate with additional whipped cream and strawberries if desired.
  6. Serve and enjoy this delightful spring treat.

Notes

Store in an airtight container in the refrigerator for 3-5 days. For convenience, you can freeze the cake halves individually and assemble later.