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Strawberry Shortcake Easter Egg Bombs

A delightful Easter treat featuring a fresh strawberry encased in rich vanilla buttercream and soft sponge cake, all dipped in a shiny pink chocolate shell.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10 bombs
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Core and Cake Layer
  • 1 pound vanilla pound cake or sponge cake crumbled
  • 1 cup vanilla buttercream frosting divided
  • 10 medium fresh strawberries washed, hulled, and dried completely
Outer Shell
  • 2 cups pink candy melts
  • 1 tbsp coconut oil for thinning

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Microwave-safe bowl

Method
 

  1. Wash strawberries, remove the tops, and pat them completely dry with a paper towel.
  2. In a large bowl, crumble the vanilla cake. Mix in 1/2 cup of the buttercream frosting until it forms a moldable dough.
  3. Coat each dry strawberry in a thin layer of the remaining 1/2 cup of frosting. Freeze for 10 minutes.
  4. Flatten 2-3 tablespoons of the cake dough in your hand. Place a frosted strawberry in the center and gently form the cake around it into an egg shape.
  5. Place the shaped cake eggs on a parchment-lined baking sheet and refrigerate for 30 minutes until firm.
  6. Melt the pink candy melts and coconut oil in the microwave in 30-second intervals until completely smooth and fluid.
  7. Dip each chilled cake egg into the pink chocolate, tapping off the excess, and place back on the parchment paper.
  8. Allow the chocolate shell to set completely before serving or adding extra garnishes.

Notes

Ensure your strawberries are 100% dry before coating to prevent the cake bombs from becoming soggy.