Description
Delightful Strawberry Shortcake Easter Egg Bombs perfect for Easter celebrations.
Ingredients
Scale
- 1 cup fresh strawberries, hulled and sliced
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract (for whipped cream)
- 1 package (12 oz) of large plastic Easter eggs
- 1 package (12 oz) of pound cake, cut into small cubes
- 1 cup strawberry preserves
- Fresh mint leaves for decoration (optional)
Instructions
- Mix the sliced strawberries with sugar and vanilla extract in a bowl. Allow to sit for about 10 minutes.
- In another bowl, whip the heavy cream with an electric mixer until soft peaks form.
- Gradually add the confectioners’ sugar and the additional teaspoon of vanilla extract, continuing to whip until stiff peaks form.
- Open the plastic Easter eggs carefully and start layering.
- Spoon a layer of strawberry preserves into the bottom half of each egg.
- Add a layer of pound cake cubes.
- Add a layer of the macerated strawberries.
- Top with a generous scoop of whipped cream.
- Close the eggs and refrigerate for at least an hour to firm up.
- When ready to serve, gently open each egg and place it on a serving plate. Optionally, add a sprig of fresh mint on top.
Notes
- For a delightful variation, consider using different berries like blueberries or raspberries.
- Swap the pound cake for angel food cake for a lighter treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg bomb
- Calories: 180
- Sugar: 22g
- Sodium: 0mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Strawberry Shortcake Easter Egg Bombs, Easter dessert, strawberry dessert