Strawberry Shortcake Easter Egg Bombs are a fun and festive twist on a classic dessert. Imagine soft, fluffy shortcake wrapped around sweet, juicy strawberries, all tucked inside a colorful egg-shaped shell that’s perfect for Easter celebrations. These little treats are as cute as they are delicious, making them a real crowd-pleaser.
I love making these because they bring a bit of childhood joy to any gathering. There’s something about the surprise of biting into the “egg” and finding that lovely mix of fresh berries and cake inside that always puts a smile on my face. Plus, they’re pretty simple to put together, which makes them my go-to when I want to add a special touch without too much fuss.
My favorite way to serve these is chilled, right out of the fridge, with a little dollop of whipped cream on the side. They’re perfect for Easter picnics, brunches, or just as a sweet treat to brighten up a spring day. If you’re sharing them with kids, watch out—they might disappear faster than you can say “bunny!”
Key Ingredients & Substitutions
Flour, Baking Powder & Salt: These create the base cake’s texture and lift. Use all-purpose flour for soft crumb. If gluten-free is needed, try a 1-to-1 gluten-free flour blend.
Butter & Sugar: Butter adds moistness and flavor. Softened butter creams best with sugar to trap air, giving a light cake. You can swap butter with coconut oil but expect some flavor change.
Strawberries: Fresh and hulled for sweetness and juiciness inside each “egg.” Frozen can be too wet and make the cake soggy, so fresh is best when possible.
Whipping Cream & Powdered Sugar: These make the fluffy filling. Powdered sugar sweetens without graininess. For dairy-free, use canned coconut cream chilled and whipped.
White Chocolate & Candy Melts: These are key for the smooth coating and festive look. Use good quality white chocolate or candy melts for easy melting. If needed, almond bark or compound chocolate can work too.
How Do You Wrap Cake Around the Strawberry Without It Falling Apart?
Wrapping the cake snugly around the whipped cream-coated strawberry lets you shape the “egg” neatly. Here’s how:
- Cut cake pieces evenly so they’re large enough to wrap completely around the strawberry.
- Spread a good layer of whipped cream on the strawberry for it to act like glue.
- Gently press the edges of the cake together to seal the shape and avoid gaps.
- If the cake crumbles, chill the batter pieces briefly or use a little more cream to hold it tighter.
- Work quickly but gently to keep the cake moist and not crumbly.
This step takes care so the “bomb” holds its shape before coating in chocolate.
Equipment You’ll Need
- Baking sheet or parchment-lined tray – I recommend this for even baking and easy cleanup.
- Mixing bowls – for whisking dry ingredients and whipping the cream; a versatile tool.
- Electric mixer or whisk – makes whipping the cream quick and fluffy.
- Knife and cutting board – for slicing the cake into strips or squares to wrap around strawberries.
- Microwave-safe bowl or double boiler – for melting white chocolate and candy melts smoothly.
- Silicone spatula or spoon – for stirring and coating chocolate evenly.
- Parchment paper – keeps everything from sticking and makes cleanup easier.
- Tray or plate for setting the coated bombs – a flat surface helps prevent sticking and keeps the coating smooth.
Flavor Variations & Add-Ins
- Use different berries like blueberries or raspberries inside for variety and colorful surprise.
- For a richer flavor, add a splash of almond extract or citrus zest to the whipped cream.
- Try cinnamon or a pinch of nutmeg in the cake batter for a warm, spicy note.
- Swap white chocolate for dark or milk chocolate for a deeper, less sweet coating – perfect if you prefer a richer taste.
Strawberry Shortcake Easter Egg Bombs
Ingredients You’ll Need:
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Filling and Coating:
- 12 fresh strawberries, washed and hulled
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
- 8 ounces white chocolate, chopped or white candy melts
- Pink candy melts or pink white chocolate (optional for coating)
- Assorted pastel sprinkles (nonpareils, sugar crystals, jimmies) for decoration
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the cake batter and whip the cream, 20-25 minutes to bake the cake, plus cooling time of about 30 minutes. Assembling, coating, and chilling the egg bombs will take another 30-40 minutes. In total, plan for around 1.5 to 2 hours including resting times.
Step-by-Step Instructions:
1. Make the Cake:
Preheat your oven to 350°F (175°C). Grease and flour a baking sheet, or line it with parchment paper. In a bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, beat softened butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture alternately with the milk, starting and ending with the dry ingredients. Mix until just combined—don’t overmix.
Spread the batter evenly onto the prepared baking sheet. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.
2. Prepare the Whipped Cream:
Place a mixing bowl and beaters in the fridge or freezer to chill for a bit. Then, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Keep the whipped cream chilled until you’re ready to use it.
3. Assemble the Strawberry Shortcake Easter Egg Bombs:
Once the cake has cooled, cut it into strips or squares about the size needed to wrap fully around each strawberry.
Take one strawberry and cover it completely with a layer of whipped cream. Wrap a piece of cake around the strawberry and whipped cream to form an “egg” shape. Gently press the edges of the cake to seal it. Place the finished bomb on a parchment-lined tray. Repeat with all strawberries.
4. Coat with Chocolate and Decorate:
Melt the white chocolate and optional pink candy melts in the microwave or using a double boiler until smooth.
Dip each assembled egg bomb fully into the melted white chocolate, ensuring it’s completely coated. Let any excess drip off, then place it back on parchment paper.
Immediately drizzle with contrasting colored melts (white on pink coating or pink on white) and sprinkle with pastel sprinkles and sugar crystals before the chocolate hardens.
5. Chill and Serve:
Refrigerate the coated strawberry shortcake Easter egg bombs for 20-30 minutes or until the chocolate is firm. Serve chilled or at room temperature and enjoy your festive, creamy, and fruity treats!
Can I Use Frozen Strawberries for the Easter Egg Bombs?
It’s best to use fresh strawberries for this recipe, as frozen ones can release extra moisture and make the cake soggy. If you must use frozen, thaw them fully and pat dry with paper towels before assembling.
How Should I Store Leftover Easter Egg Bombs?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Let them come to room temperature slightly before serving for the best texture and flavor.
Can I Make the Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance. Just wrap it tightly in plastic wrap and keep it at room temperature. Assemble the bombs and coat them with chocolate on the day you plan to serve.
What’s the Best Way to Melt the White Chocolate?
Melt the white chocolate slowly in short bursts in the microwave, stirring between each, or use a double boiler method for smooth melting without scorching. Avoid overheating to keep the chocolate glossy and silky.