Strawberry Shortcake Easter Egg Bombs

These Strawberry Shortcake Easter Egg Bombs are soft, sweet, and filled with everything we love about classic strawberry shortcake. Each chocolate egg cracks open to reveal fluffy cake, lightly whipped cream, and fresh strawberries. The recipe is easy enough for beginners and makes a lovely Easter treat or spring dessert. From start to finish, they are ready in about 50 minutes.

Ingredients

For the sponge cake

• 2 large eggs
• 100g caster sugar
• 100g self-raising flour
• 1 tsp vanilla extract

For the filling

• 200ml double cream
• 1 tbsp icing sugar
• 150g fresh strawberries, finely chopped

For assembling

• 6 large hollow chocolate Easter eggs
• Extra strawberries for topping

How to Make Strawberry Shortcake Easter Egg Bombs

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a small rectangular baking tin with baking parchment and set it aside.
• Whisk the eggs and sugar: Place the eggs and caster sugar into a mixing bowl. Whisk with an electric mixer for 3 to 4 minutes until pale, thick, and fluffy.
• Fold in the flour: Gently fold in the self-raising flour and vanilla extract using a spatula. Take care not to knock out the air.
• Bake the sponge: Pour the mixture into the prepared tin and level the surface. Bake for 12 to 15 minutes until lightly golden and springy to the touch.
• Cool completely: Remove from the oven and leave to cool in the tin for a few minutes. Turn out onto a wire rack and allow to cool fully before cutting.
• Prepare the cream: Whip the double cream with the icing sugar until soft peaks form. Stir through the chopped strawberries.
• Cut the cake: Cut the cooled sponge into small cubes that will fit neatly inside the chocolate eggs.
• Assemble the eggs: Carefully crack open the hollow chocolate eggs. Layer sponge pieces and strawberry cream inside each half.
• Finish and serve: Top with extra cream or strawberries if you like. Close the eggs gently or serve open for a dessert-style finish.

Tips for Perfect Easter Egg Bombs

How do I stop the sponge from sinking?

Make sure the eggs and sugar are whisked until very thick and pale. This creates the structure needed for a light sponge.

Can I prepare these in advance?

You can bake the sponge a day ahead and store it wrapped at room temperature. Assemble the eggs on the day of serving for best texture.

What if my cream becomes too thick?

Gently fold in a tablespoon of cold cream to loosen it. Stop whipping as soon as soft peaks form.

Can I use frozen strawberries?

Fresh strawberries work best. Frozen ones release too much moisture and can make the filling watery.

Serving Suggestions

• Serve chilled with a cup of tea or coffee
• Add a drizzle of melted white chocolate on top
• Finish with a dusting of icing sugar

Storage

Room temperature

Unfilled sponge can be kept in an airtight container for up to 24 hours.

Refrigerator

Assembled Easter egg bombs should be stored in the fridge and enjoyed within 24 hours.

Freezing

The sponge cake can be frozen for up to 2 months. Do not freeze once filled with cream.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 42g
• Protein: 6g
• Fat: 21g
• Saturated fat: 12g
• Sodium: 120mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs