Description
Delicious and festive Strawberry Shortcake Easter Egg Bombs perfect for Easter celebrations.
Ingredients
Scale
- 1 cup strawberries, chopped
- 1 cup whipped cream
- 1 package of sponge cake mix
- 1/2 cup milk
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- Chocolate for coating
- Sprinkles for decoration
Instructions
- Preheat the oven according to the sponge cake mix instructions.
- Prepare the sponge cake batter as directed on the package.
- Fold in the chopped strawberries and vanilla extract into the batter.
- Pour the batter into egg-shaped molds and bake until golden.
- Let the cakes cool completely before removing from molds.
- Once cooled, hollow out the center of each cake to create a cavity.
- Fill the cavity with whipped cream and additional strawberries.
- Seal the cakes back together and dip in melted chocolate.
- Decorate with sprinkles and let the chocolate set.
- Serve and enjoy your Strawberry Shortcake Easter Egg Bombs!
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Notes
- Make sure the cakes are completely cool before filling them.
- You can use store-bought whipped cream for convenience.
- Feel free to add other fruits for variation.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg bomb
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg