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Decadent Strawberry Shortcake Easter Egg Bombs Recipe

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Dive into a delightful Easter treat with these Decadent Strawberry Shortcake Easter Egg Bombs. Experience the comforting flavors of classic strawberry shortcake transformed into adorable egg shapes, perfect for your holiday table!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (very cold)
  • 3/4 cup cold heavy cream (or buttermilk)
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar (for macerating strawberries)
  • Fresh strawberries (ripe and vibrant red)
  • 1 1/2 cups very cold heavy cream (for whipped cream)
  • 1/2 cup powdered sugar (for whipped cream)

Instructions

  1. Prepare the Macerated Strawberries: Hull and slice fresh strawberries into small, bite-sized pieces. In a medium bowl, gently toss the sliced strawberries with 2 tablespoons of granulated sugar. Cover and let them sit at room temperature for at least 30 minutes to create a sweet syrup.
  2. Make the Shortcake Dough: Preheat your oven to 400°F (200°C). In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Cut 1/2 cup (1 stick) of very cold unsalted butter into small cubes and add to the dry ingredients. Cut the butter into the flour mixture until it resembles coarse crumbs.
  3. Form the Dough and Chill: In a separate bowl, whisk together 3/4 cup of cold heavy cream and 1 teaspoon of vanilla extract. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Turn out the dough onto a floured surface, knead gently, flatten into a disk, wrap in plastic wrap, and chill for 20-30 minutes.
  4. Shape and Bake the Egg Bombs: Roll out the chilled dough to about 3/4-inch thick. Use an egg-shaped cookie cutter to cut out shortcake eggs. Place on a baking sheet lined with parchment paper, brush with heavy cream, and bake for 12-15 minutes until golden brown. Let them cool completely on a wire rack.
  5. Whip the Vanilla Cream: In a large, chilled mixing bowl, combine 1 1/2 cups of very cold heavy cream, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract. Beat on medium-high speed until stiff peaks form.
  6. Assemble Your Easter Egg Bombs: Slice each shortcake egg horizontally to create a top and bottom half. Place the bottom half on a serving plate, add a dollop of whipped cream, top with macerated strawberries, and place the top half back on.
  7. Decorate and Serve: Dust the assembled Easter Egg Bombs with powdered sugar and garnish with a strawberry slice or mint leaf. Serve immediately.

Nutrition

Keywords: Keep all ingredients cold for flaky shortcakes. Don't overmix the dough to avoid tough shortcakes. Macerating strawberries enhances their flavor. Whip cream in a chilled bowl for best results.

Find it online: https://homebitesia.com/decadent-strawberry-shortcake-easter-egg-bombs-recipe/