Best way to grow 3 Strawberry Shortcake Easter Egg Bombs
This recipe provides a creative and delicious way to enjoy strawberry shortcake in an Easter egg bomb form, perfect for a festive treat.
Equipment
- Easter egg mold
- Mixing bowls
- Electric mixer
Ingredients
Shortcake Bomb
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 1.0 tablespoon baking powder
- 0.25 teaspoon salt
Strawberry Filling
- 1 cup strawberries diced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 0.5 teaspoon vanilla extract
Instructions
Preparation
- Preheat oven to 375°F (190°C). Lightly grease a 6-cavity Easter egg mold.
Shortcake Bomb
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. In a separate bowl, whisk together milk and vanilla extract. Add wet ingredients to dry ingredients, mixing until just combined.
Assembly and Baking
- Press about 1/4 cup of shortcake dough into each cavity of the prepared Easter egg mold. In a small bowl, combine diced strawberries, granulated sugar, and lemon juice. Place a spoonful of strawberry mixture in the center of the shortcake dough in each cavity. Top with another 1/4 cup of shortcake dough, sealing the edges to form an egg shape. Bake for 18-20 minutes, or until golden brown.
Whipped Cream
- In a medium bowl, beat heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form.
Serving
- Allow Easter egg bombs to cool before carefully removing them from the mold. Serve immediately with a generous dollop of whipped cream and extra fresh strawberries, if desired.
Notes
For extra flavor, you can add a pinch of cinnamon or nutmeg to the shortcake dough. These Easter egg bombs are best served fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.