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Strawberry Shortcake Easter Egg Bombs

Strawberry Shortcake Easter Egg Bombs — Your New Spring Delight!

Delightful Strawberry Shortcake Easter Egg Bombs blend cake, chocolate, and fresh strawberries in a beautiful spring treat perfect for Easter celebrations.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 bombs
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 1 cup All-Purpose Flour You can substitute with gluten-free flour blend for a gluten-free version.
  • 1 tablespoon Baking Powder Make sure it’s fresh for the best results.
  • ¾ cup Granulated Sugar Brown sugar can be used for a deeper flavor.
  • ½ cup Unsalted Butter For a dairy-free option, try using coconut oil.
  • 2 large Eggs Flax eggs can serve as a vegan alternative.
  • ½ cup Milk You can use almond milk or any plant-based milk if desired.
For the Filling and Topping
  • 1 cup Strawberries Feel free to swap with raspberries or blueberries for variety.
  • 1 cup Heavy Cream Coconut cream is a great dairy-free substitute.
For the Coating
  • 8 ounces Chocolate (for coating) Dark or white chocolate can be used based on your preference.

Equipment

  • Silicone molds
  • Mixing Bowls
  • whisk
  • Spatula
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and spray silicone molds with non-stick spray.
  2. In a large mixing bowl, combine the flour, baking powder, and sugar; whisk together.
  3. Beat together the softened butter and eggs until creamy, then mix in the milk.
  4. Combine wet mixture with dry ingredients, stirring gently until just mixed.
  5. Fill molds halfway with batter, add strawberries, then top with remaining batter.
  6. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  7. Whip the heavy cream until soft peaks form.
  8. Once cooled, remove from molds and top with whipped cream and additional strawberries.

Nutrition

Serving: 1bombCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. To serve, thaw overnight and warm slightly if desired.

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