Description
Delightful and festive, these Strawberry Shortcake Easter Egg Bombs make the perfect spring treats!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup whipped cream
- 6 hollow chocolate eggs
Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking pan.
- In a bowl, mix the flour, sugar, baking powder, and salt.
- Add the softened butter, eggs, and vanilla extract; beat until smooth.
- Fold in the sliced strawberries gently.
- Scoop the batter into the prepared baking pan and bake for 25-30 minutes.
- Let the cake cool completely, then crumble it into a bowl.
- Add whipped cream to the crumbled cake and mix well.
- Fill the hollow chocolate eggs with the cake and cream mixture.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- For an added touch, decorate with extra whipped cream and sliced strawberries on top.
- These treats can be made a day ahead for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg bomb
- Calories: 180
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg