Strawberry Shortcake Easter Egg Bombs are a fun and festive treat that combine the sweet flavors of strawberries, shortcake, and creamy filling all wrapped up in a cute Easter egg shape. These little bombs are not just adorable but also full of fresh strawberry pieces and soft cake crumbs, making each bite delightfully fruity and tender. They’re perfect for celebrating spring and Easter with a burst of color and flavor.
I love making these because they’re super easy to share at any gathering and they always bring smiles. I usually pack some extra fresh strawberries on the side so everyone can add a bit more if they want. It’s also fun to involve the kids in helping to shape and fill them, turning the kitchen into a little party. One tip I always remember is to chill them well before serving—that way, everything stays together and the flavors meld perfectly.
These strawberry shortcake bombs are perfect served with a dollop of whipped cream or just on their own with a cup of tea or lemonade. They’re a nice change from traditional Easter candy and offer something light, sweet, and colorful. Whenever I make them, they disappear fast, which tells me everyone loves their fresh, soft, and fruity charm just as much as I do.
Key Ingredients & Substitutions
Vanilla Cake Mix: This is the base of your treats, giving a sweet, soft texture. You can use homemade vanilla cake if you prefer, or a gluten-free mix for dietary needs.
Strawberries: Fresh strawberries add juicy flavor and a slight tartness. If fresh aren’t available, frozen (thawed and drained) works too, but be sure to drain well to avoid soggy cake balls.
Heavy Cream: Whipped to add creaminess and moisture to the cake balls. For a lighter option, you might try full-fat coconut cream, which whips well and adds a slight coconut taste.
White Chocolate Melts: These create the candy coating shell. If you can’t find colored melts, white chocolate chips with a drop of food coloring or tempered white chocolate can substitute.
Sprinkles: They add color and festive cheer. Use any small edible decoration you like – sanding sugar, nonpareils, or themed decorations work great.
How Do You Shape and Coat Cake Balls Without Them Falling Apart?
Shaping and coating cake balls can be tricky. Here’s how to keep them firm and smooth for dipping:
- Mix Moisture Carefully: Add whipped cream gradually to the crumbled cake just until it holds together. Too much cream will make the balls too soft.
- Chill First: Refrigerate the shaped balls for at least 30 minutes before dipping. Cold cake balls hold together better and create a smooth coating.
- Use a Fork or Dipping Tool: Dip gently and let excess coating drip back into the bowl to avoid thick, messy shells.
- Work Quickly but Carefully: The coating sets fast, so decorate immediately after dipping before it hardens.
- Patience: Let the coating fully harden at room temperature or chill in the fridge to avoid cracking.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for crumbling the cake and a medium bowl for whipping the cream, making prep easier.
- Measuring cups and spoons – helps you measure strawberries, sugar, and other ingredients accurately.
- Food-safe spatula or spoon – perfect for mixing the cake, whipped cream, and strawberries gently.
- Wax paper or parchment paper – lines your baking sheet so the cake balls don’t stick and makes cleanup easier.
- Ice cream scoop or spoon – handy for shaping and portioning the cake mixture into eggs that are uniform in size.
- Microwave-safe bowls or double boiler – to melt the candy melts smoothly without burning.
- Fork or dipping tools – helps dip the cake eggs into the coating evenly and smoothly.
- Refrigerator – essential for chilling the cake balls and setting the coating to prevent messes.
Flavor Variations & Add-Ins
- Use diced peaches or raspberries instead of strawberries for different fruit flavors, keeping it fresh and juicy.
- Add a splash of almond or citrus extract to the whipped cream for a different aroma and taste.
- Dip the eggs in colored chocolate or add food coloring to the melted coating for more vibrant or themed looks.
- Mix inmini chocolate chips or crushed cookies into the cake mixture to add some extra texture and flavor.
Strawberry Shortcake Easter Egg Bombs
Ingredients You’ll Need:
For the Cake and Filling:
- 1 box vanilla cake mix (plus ingredients called for on the box: usually eggs, oil, water)
- 1 cup strawberries, finely chopped
- 1/4 cup granulated sugar (for strawberries)
For the Whipped Cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Coating and Decoration:
- 12 oz white chocolate melts or candy melts (pink and white colored)
- Assorted pastel sprinkles or edible confetti decorations
How Much Time Will You Need?
The entire process will take about 1 hour and 30 minutes including prep, baking, chilling, and decorating time. Most of the work is hands-on and the chilling time helps the cake eggs firm up for easy dipping.
Step-by-Step Instructions:
1. Prepare the Strawberry Filling:
In a small bowl, mix the finely chopped strawberries with 1/4 cup granulated sugar. Stir well and let it sit for 15 to 20 minutes until the strawberries become juicy. Then, drain off any extra juice to keep the mixture from being too wet.
2. Bake the Cake:
Follow the directions on the vanilla cake mix box to prepare the batter. Pour it into a greased or lined baking pan and bake as instructed. Once baked, let the cake cool completely before moving on.
3. Make the Whipped Cream:
In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. This whipped cream will help bind the cake mixture together.
4. Form the Cake Balls:
Break the cooled cake into crumbs in a large bowl. Slowly add and fold in the whipped cream little by little until the mixture holds together but is still moist. Gently fold in the drained strawberry pieces for bursts of flavor throughout.
5. Shape and Chill:
Using your hands, shape the cake mixture into egg-shaped balls about 1.5 to 2 inches long. Place them on a baking sheet lined with parchment paper and chill in the refrigerator for 30 minutes so they firm up nicely before coating.
6. Melt the Candy Coating:
Follow the package instructions to melt the pink and white candy melts separately. Use microwave-safe bowls or a double boiler for smooth melting without burning.
7. Dip and Decorate:
Using a fork or dipping tool, carefully dip each chilled cake egg into the white candy melts, coating it fully. Let the excess drip off before placing the eggs on parchment paper. Next, drizzle pink candy melts over the white coating and quickly sprinkle on pastel sprinkles or edible confetti before the coating sets.
8. Set and Serve:
Allow the coated eggs to fully harden either at room temperature or in the refrigerator. Once set, your festive Strawberry Shortcake Easter Egg Bombs are ready to enjoy!
Can I Use Frozen Strawberries for the Filling?
Yes! Just make sure to thaw and drain them well to remove excess moisture. This prevents the cake balls from becoming too soggy.
How Do I Store Leftover Strawberry Shortcake Easter Egg Bombs?
Store them in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature a few minutes before serving for the best texture.
Can I Make These Ahead of Time?
Absolutely! You can prepare the cake balls and store them in the fridge for up to a day before dipping and decorating. Just keep them chilled to maintain firmness.
What Else Can I Use Instead of White Chocolate Melts?
You can substitute white chocolate chips (melted carefully) or candy melts of other colors for a fun twist. Just be sure to temper or melt gently to avoid burning.