Description

These festive Easter egg-shaped treats combine layers of moist yellow cake, fresh strawberries, and whipped cream for a fun and decadent spring dessert that’s easy to make and perfect for celebrations.

Ingredients

Scale

2 cups sliced fresh strawberries (about 300g / 10.5 oz)
1 box yellow cake mix (about 15.25 oz / 432g)
2 cups heavy cream (480ml / 16 fl oz)
1/4 cup powdered sugar (30g / 1 oz)
1 teaspoon vanilla extract (5ml)
1/2 cup sprinkles (optional, 75g / 2.6 oz)
Gel food coloring (optional)
1 tablespoon powdered gelatin (10g) dissolved in 2 tablespoons warm water (optional)

Instructions

Preheat oven to 350°F (175°C). Prepare yellow cake mix according to package instructions. Pour batter into a greased 9×13-inch pan for a thin, even layer.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely on a cooling rack.
In a chilled bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip with an electric mixer on medium-high speed until soft peaks form.
If stabilizing whipped cream, add dissolved powdered gelatin and continue whipping until stiff peaks form. Optionally add gel food coloring to tint cream.
Use an oval cookie cutter or sharp knife to cut cooled cake into egg shapes. Save scraps for topping or snacking.
Slice each cake egg horizontally in half. Spoon whipped cream on bottom half, layer with sliced strawberries, then add more whipped cream.
Place the top half of the cake on the whipped cream layer, pressing gently to assemble the egg bomb.
Pipe additional whipped cream on top using a piping bag fitted with a star tip. Decorate with sprinkles or extra strawberry slices.
Chill assembled egg bombs in the refrigerator for at least 30 minutes before serving.

Notes

Use fresh strawberries for best flavor; frozen thawed strawberries can be used but should be patted dry to avoid soggy cake. Stabilize whipped cream with gelatin if making ahead. Cake scraps can be crumbled as topping. Chill before serving for best texture. Variations include chocolate cake, lemon curd, berry medley, vegan and gluten-free options.

Prep Time: 20 minutes
Cook Time: 25-30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 Easter egg bomb
Calories: 320
Sugar: 25
Sodium: 210
Fat: 15
Saturated Fat: 9
Carbohydrates: 40
Fiber: 2
Protein: 4

Keywords: strawberry shortcake, Easter dessert, spring treats, easy dessert, whipped cream, yellow cake, festive dessert