Description

Strawberry Shortcake Easter Egg Bombs are a delightful springtime treat that will impress friends and family with their charming egg shape and vibrant flavors. These soft, fluffy cakes are filled with juicy strawberries and topped with creamy whipped cream, making them perfect for Easter celebrations, brunches, or picnics. Easy to make and fun to customize, these treats will surely bring joy to your table.

Ingredients

Scale

1 cup all-purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup unsweetened applesauce
1/2 cup whole milk
1 cup fresh strawberries, diced
1/2 cup non-dairy whipped cream

Instructions

Preheat your oven to 350°F (175°C) and grease egg-shaped molds with nonstick spray.
In a bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, mix applesauce and milk until smooth. Gradually combine with dry ingredients.
Fill the molds evenly with batter and bake for 15-20 minutes until golden brown.
Once cooled, slice off the tops of each cake and hollow out some space inside.
Fill with diced strawberries and dollops of whipped cream before replacing the tops.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 egg bomb (60g)
Calories: 150
Sugar: 10g
Sodium: 80mg
Fat: 3g
Saturated Fat: 0g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg

Keywords: Substitute strawberries with blueberries or raspberries for different flavors. Add lemon zest to the filling for a refreshing twist. Store leftovers in an airtight container in the fridge for up to three days.