Description
These playful Strawberry Shortcake Easter Egg Bombs are mini treats featuring a soft cake filling, strawberry topping, and whipped cream, all nestled inside cookie shells perfect for spring celebrations!
Ingredients
For the filling and topping
- 1 cup Strawberries (Use ripe strawberries for the best flavor.)
- 1/4 cup Sugar
- 1 cup Powdered sugar
- 1/2 cup Vanilla cake mix
- 1/4 cup Butter (Melted.)
- 1/4 cup Milk (Add more if the mixture is too stiff.)
- 1/2 tsp Vanilla extract
- 1 cup Whipped cream (Or store-bought whipped topping.)
For the cookie base
- 1 package Egg-shaped cookies (Or use small round cookies.)
Instructions
Preparation
- Preheat the oven as per cookie package instructions.
- Prepare the egg-shaped cookies according to the package instructions and allow to cool.
- In a mixing bowl, combine strawberries, sugar, and powdered sugar, and set aside.
- In another bowl, mix the vanilla cake mix with melted butter, milk, and vanilla extract until smooth.
Assembly
- Fill each cookie with a layer of the cake mixture and top with the strawberry mixture.
- Pipe or spoon whipped cream on top.
- Assemble the eggs and refrigerate until ready to serve.
Notes
Serve cold for the best texture. Keep in an airtight container in the refrigerator for 2-3 days. Avoid freezing to maintain texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Cuisine: American, Spring