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Strawberry Shortcake Easter Egg Bombs

Delicate and playful, these Strawberry Shortcake Easter Egg Bombs combine sponge cake, whipped cream, and fresh strawberries into charming hand-held desserts perfect for any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box Cake mix, Any flavor
  • 1/2 cup Butter, Melted
  • 1 unit Egg
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Food coloring
For the Filling
  • 1 cup Sugar
  • 2 cups Fresh strawberries, Chopped
  • 2 cups Whipped cream
Equipment
  • 1 set Egg-shaped molds

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.
  5. Bake for 15-20 minutes or until a toothpick comes out clean.
  6. Allow the cakes to cool completely.
  7. Once cooled, carefully remove the cakes from the molds.
  8. Slice a small portion off the flat side of each half to help them adhere together.
Assembly
  1. Fill the hollow half with whipped cream and chopped strawberries.
  2. Press the two halves together to form an egg shape.
  3. Decorate with additional whipped cream and strawberries if desired.
  4. Serve and enjoy this delightful spring treat.

Notes

Store in an airtight container in the refrigerator for 3-5 days. You can freeze the cake halves individually for convenience.