Strawberry Shortcake Easter Egg Bombs are a fun and festive treat, perfect for springtime gatherings or Easter celebrations! These little delights are packed with sweet strawberries, fluffy cake pieces, and a creamy filling that all come together inside an egg-shaped shell. They’re as cute as they are tasty, making them a big hit with kids and grown-ups alike.
I love making these because they’re like little surprises wrapped in a bite-sized package. It’s such a joy to cut one open and see that creamy strawberry center waiting inside. They’re also really easy to customize—you can add more berries, swap out the filling, or even drizzle some melted chocolate on top for an extra special touch. I usually find that the best part is sharing them with friends and watching their faces light up!
These Easter Egg Bombs are perfect for serving at brunch or as a sweet ending to a holiday meal. I like to chill them for a bit before serving, so they hold their shape nicely and stay refreshing. They also make great gifts if you want to bring a little homemade cheer to someone’s day. Honestly, once you try these, I bet you’ll want to keep them around well past Easter!
Key Ingredients & Substitutions
Flour: All-purpose flour works well for a tender cake. For a gluten-free option, try a 1-to-1 gluten-free baking flour blend.
Butter: Unsalted butter is best for control over salt level; substitute with margarine or coconut oil if needed, but texture may vary slightly.
Buttermilk: It adds moisture and tang. You can swap with milk plus 1 tsp lemon juice or vinegar per 1/2 cup; let it sit for 5 minutes before using.
Strawberries: Fresh, medium-sized berries work best. If unavailable, raspberries or blueberries can be fun alternatives for filling.
Whipped Cream: Fresh whipped cream gives a light, airy texture. Stabilized whipped cream lasts longer and holds shape better if prepping in advance.
Frosting Ingredients: Use softened butter for creamy frosting. Powdered sugar creates smooth sweetness. Heavy cream or milk helps adjust texture for easy spreading.
How Do You Hollow Out Cake Pieces Without Breaking Them?
Shaping and hollowing the cake to hold whole strawberries can be tricky. Here’s how to keep the cake intact:
- Use a sharp, small round cutter or a paring knife to carve carefully.
- Remove cake crumbs gently to avoid cracking the shell.
- Leave about 1/4 inch thickness of cake around the edges for support.
- If cracks happen, patch them with a little frosting or whipped cream before frosting.
- Work with cooled cake; warm cake is softer and more prone to breaking.
Taking your time and handling each piece with care makes assembling neat egg bombs much easier.
Equipment You’ll Need
- Round cake pan – I recommend a 9-inch pan for even baking and a good shape.
- Mixing bowls – Use different sizes for dry and wet ingredients; they make mixing easier.
- Whisk and electric mixer – They help blend the batter smoothly and save time.
- Cookie cutter or small sharp knife – Perfect for cutting out egg-shaped cake pieces.
- Gel or regular food-safe coloring – Adds a bright pink blush to the frosting.
- Piping bag and tips – To pipe whipped cream or frosting beautifully on top.
- Small spatula – For smoothing frosting and assembling the eggs.
- Cooling rack – Helps the cake cool evenly without sogginess.
Flavor Variations & Add-Ins
- Use lemon zest or juice in the cake batter for a citrus twist that complements strawberries.
- Add crushed freeze-dried strawberries to the frosting for extra berry flavor and texture.
- Swap whipped cream for mascarpone or cream cheese filling for a richer inside.
- Decorate with pastel-colored mini marshmallows or candy sprinkles for more festive looks.
Strawberry Shortcake Easter Egg Bombs
Ingredients You’ll Need:
For The Cake:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
For The Filling:
- Fresh strawberries (whole, medium size), about 12
- 1 cup whipped cream (or stabilized whipped cream)
For The Frosting:
- 1 cup butter, softened
- 3 cups powdered sugar
- 2 to 3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pink food coloring
- White chocolate or royal icing for drizzle
For Decoration:
- Whipped cream or frosting dollops on top
- Colorful pastel sprinkles or small candy decorations
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the batter, 25-30 minutes to bake, and an additional 30 minutes to assemble and chill the egg bombs. Plan for about 1.5 hours total including cooling and frosting time.
Step-by-Step Instructions:
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C) and grease and flour a round cake pan. In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. In a larger bowl, beat the softened butter with sugar until fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract. Then, alternate adding the dry ingredients and buttermilk into the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined.
2. Bake the Cake:
Pour the batter into your prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cake cool completely on a wire rack before handling.
3. Assemble the Egg Bombs:
When the cake is cool, remove it from the pan. Use a round cutter or knife to cut out egg-shaped pieces. Carefully hollow out the center of each piece to create space for one whole strawberry, but leave a sturdy cake shell around the edges. Fill the hollow with whipped cream, then insert a fresh strawberry inside. Seal the opening with more whipped cream or cake crumbs to close the “egg.”
4. Make the Frosting:
Beat the softened butter until creamy. Gradually add powdered sugar while mixing well. Stir in vanilla extract and 2 tablespoons of heavy cream, continuing to beat until the frosting is smooth and fluffy. Add more cream if needed to get the right spreadable consistency. Mix in pink food coloring evenly to get a lovely pastel pink shade.
5. Coat and Decorate the Egg Bombs:
Generously cover each egg bomb with the pink frosting, smoothing it carefully with a spatula. Drizzle white chocolate or royal icing over the coated eggs for a pretty design. Pipe a small dollop of whipped cream or frosting on top, then sprinkles colorful pastel sprinkles or candy decorations onto the dollop and around your serving plate.
6. Serve:
Place the finished egg bombs in the refrigerator for at least 30 minutes to chill and set the frosting. Serve chilled for a festive and delicious treat everyone will love!
Can I Use Frozen Strawberries for the Filling?
It’s best to use fresh strawberries since frozen ones can become mushy and watery when thawed. If you must use frozen, thaw them completely and pat dry to remove excess moisture before assembling.
How Should I Store Leftover Egg Bombs?
Store leftovers in an airtight container in the refrigerator for up to 2 days. They’re best enjoyed chilled but make sure to bring them to room temperature for a few minutes before serving for the best flavor.
Can I Make These Ahead of Time?
Yes! You can bake the cake and prepare the frosting a day ahead. Assemble the egg bombs and decorate on the day you plan to serve for the freshest look and taste.
What Can I Substitute for Buttermilk?
Use regular milk mixed with 1 teaspoon of lemon juice or white vinegar, let it sit for 5 minutes to thicken slightly before using. This helps replicate the tangy flavor and acidity of buttermilk in the cake.