Strawberry Shortcake Easter Egg Bombs
A fun and festive treat that's quick to whip up, featuring creamy strawberries and cake in an adorable egg shape, perfect for spring celebrations.
Ingredients
Main Ingredients
- 1 cup strawberries, chopped Fresh strawberries work best for flavor.
- 1 package strawberry shortcake mix Can use a store-bought mix for convenience.
- 1 cup whipped cream For filling and topping.
Instructions
Preparation
- In a mixing bowl, prepare the strawberry shortcake mix according to package instructions.
- Gently fold in the chopped strawberries into the prepared shortcake batter.
- Using a silicone egg mold, fill each cavity halfway with the shortcake mixture.
- Add a dollop of whipped cream in the center of each egg cavity.
- Top off with more shortcake mixture until the molds are full.
- Refrigerate for at least 30 minutes to help set.
Serving
- Once set, carefully remove the egg bombs from the mold.
- Serve with additional whipped cream, fresh mint leaves, or a sprinkle of powdered sugar for decoration.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. Using a silicone egg mold makes preparation faster and easier.