Description
Delight in the whimsical charm of Strawberry Shortcake Easter Egg Bombs, where vibrant pastel eggs conceal a delicious surprise of fresh strawberries, whipped cream, and soft cake. Perfect for spring celebrations, these adorable treats are sure to impress at any gathering. Experience nostalgia with every bite as you indulge in a delightful dessert that combines flavors reminiscent of childhood Easter festivities.
Ingredients
Scale
- 1 cup fresh strawberries, diced
- 1 cup whipped cream (store-bought or homemade)
- 1 box vanilla cake mix (15.25 oz)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- Silicone egg molds
- Food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare silicone egg molds by ensuring they are clean and dry.
- In a large bowl, combine the cake mix, water, eggs, and oil. Mix until smooth.
- (Optional) Divide the batter into bowls and add food coloring for vibrant hues.
- Spoon the cake batter into the molds until halfway full to allow space for filling.
- Bake for 10-12 minutes or until golden brown and springy to the touch.
- Let the eggs cool completely before removing them from the molds. Trim any uneven tops.
- Assemble by filling each egg with whipped cream and diced strawberries.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg bomb (45g)
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg