Strawberry Shortcake Easter Egg Bombs
Delightful egg-shaped cakes filled with whipped cream and strawberries, perfect for Easter celebrations.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 110 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box of cake mix (vanilla or strawberry)
- 1 cup of strawberries, chopped
- 1 cup of whipped cream
- Egg-shaped molds
- Frosting (for decoration)
- Sprinkles (optional)
Instructions
- Prepare the cake mix according to the package instructions.
- Invert the egg-shaped molds and gently pour the cake batter into each mold until halfway full.
- Bake according to the cake mix instructions and let cool completely.
- Carefully remove the cake from the molds.
- Slice each cake egg in half and fill with whipped cream and chopped strawberries.
- Press the two halves together to create egg bombs.
- Decorate the outside with frosting and sprinkles.
- Chill in the refrigerator for about an hour before serving.
Notes
Ensure molds are well-greased for easy removal. Use fresh strawberries for best results.
Nutrition
- Serving Size: 1 egg
- Calories: 210
- Sugar: 15g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg