Strawberry Shortcake Easter Egg Bombs
Celebrate spring with these delightful and colorful egg-shaped treats that combine the classic flavors of strawberry shortcake with fun egg molds, perfect for Easter gatherings.
Ingredients
Cake Ingredients
- 1 box Cake mix Any flavor, for a customizable option.
- 1/2 cup Butter Melted, for added richness.
- 1 unit Egg To bind the cake mix.
- 1 teaspoon Vanilla extract For flavor enhancement.
- 1 teaspoon Food coloring For tinting part of the batter.
- 1 cup Sugar To sweeten the batter.
Filling Ingredients
- 2 cups Fresh strawberries Chopped, for filling and decoration.
- 2 cups Whipped cream For the creamy filling.
Equipment
- 1 set Egg-shaped molds To shape the cake.
Instructions
Baking
- Preheat the oven according to the cake mix instructions.
- Prepare the cake mix as directed on the box.
- Divide the batter into two bowls; tint one bowl with food coloring.
- Pour the colored batter into one half of the egg-shaped molds and the plain batter into the other half, filling each mold halfway.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely.
Assembly
- Once cooled, carefully remove the cakes from the molds.
- Slice a small portion off the flat side of each half to help them adhere together.
- Fill the hollow half with whipped cream and chopped strawberries.
- Press the two halves together to form an egg shape.
- Decorate with additional whipped cream and strawberries if desired.
- 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 and assemble later for convenience.