Follow these simple steps to create your Strawberry Shortcake Easter Egg Bombs:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C) and greasing your egg-shaped molds or muffin tin.

2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt until well combined.

3. Cream Butter and Sugar: In another large bowl, cream the softened butter and granulated sugar until light and fluffy.

4. Add Eggs: Beat in the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and blend until combined.

5. Combine Mixtures: Gradually incorporate the dry ingredients into the wet mixture, mixing until smooth.

6. Divide Batter: Spoon the batter into your prepared molds, filling each about halfway. This allows room for filling later.

7. Bake: Place the filled molds in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool: Remove from the oven and let the cakes cool in the molds for about 15 minutes before transferring them to a wire rack.

9. Prepare Filling: While the cakes cool, whip the heavy cream until it starts to thicken. Gradually add confectioners’ sugar and continue whipping until stiff peaks form.

10. Add Strawberries: If desired, fold the pureed or chopped strawberries into the whipped cream to create a filling.

11. Assemble Bombs: Once the cakes are cooled, carefully cut the tops off to create a flat surface. Hollow out a small portion of the center of each cake to make room for the filling.

12. Fill and Seal: Spoon the strawberry whipped cream filling into the hollowed-out cakes. Place the tops back on and gently press to seal.

13. Decorate: If desired, melt some chocolate and drizzle over the top. Alternatively, you can decorate with sprinkles or edible glitter.

14. Chill: Refrigerate the assembled Strawberry Shortcake Easter Egg Bombs for at least 30 minutes to set.