Description
These stunning strawberry shortcake Easter egg bombs feature a whole strawberry nestled inside layers of vanilla mousse and sponge cake, wrapped in a pastel chocolate shell. Elegant and festive, they’re the perfect spring or Easter dessert centerpiece.
Ingredients
For the cake layer:
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1 cup all-purpose flour
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1/2 cup granulated sugar
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4 large eggs
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1 teaspoon vanilla extract
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Pinch of salt
For the filling:
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8 whole fresh strawberries, hulled
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1 cup heavy whipping cream
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4 oz cream cheese, softened
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1/4 cup powdered sugar
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1/2 teaspoon vanilla extract
For the coating & decor:
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1 1/2 cups white chocolate or candy melts (white & pink)
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Green cupcake liners or edible grass, for serving
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Mini meringues or whipped cream, for topping
Instructions
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Preheat oven to 350°F (175°C). Grease and line a baking sheet with parchment paper.
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Beat eggs and sugar in a mixing bowl until light and fluffy. Gently fold in sifted flour, vanilla, and salt.
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Spread batter thinly on the sheet and bake for 10–12 minutes until set. Let cool and cut into rounds to match your mold size.
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In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Whip the cream to stiff peaks and gently fold it into the cream cheese mixture.
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Melt white and pink candy melts or white chocolate. Coat silicone egg-shaped molds with the melted chocolate and let them set.
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Pipe vanilla mousse into each shell, press a whole strawberry into the center, and top with a sponge cake round. Seal the back with more melted chocolate.
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Chill for 1 hour until fully set and firm.
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Unmold and decorate with mini meringues or whipped topping. Serve in green cupcake liners or on edible grass for a festive touch.
Notes
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Use gel food coloring to tint white chocolate for a soft pastel effect.
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Cake rounds can be cut using the rim of a glass or cookie cutter.
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These can be made a day in advance and stored chilled.
