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Mini Strawberry Shortcake Cake Bombs

Tender, buttery pastry bites filled with fresh macerated strawberries and silky whipped cream.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 1 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter cold and cubed
  • 1/2 cup heavy cream cold
  • 1 large egg
  • 1 tsp vanilla extract
Filling and Coating
  • 1 cup fresh strawberries hulled and finely diced
  • 1 tbsp granulated sugar for macerating
  • 1 cup heavy whipping cream for filling
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup granulated sugar for coating

Equipment

  • Large bowl
  • Pastry blender
  • Baking sheet
  • Parchment paper
  • Wire rack
  • Whisk

Method
 

Instructions
  1. Whisk together flour, baking powder, and salt in a large bowl.
  2. Cut cold butter into the flour mixture until it resembles coarse meal.
  3. Whisk heavy cream, egg, and vanilla in a separate bowl until frothy.
  4. Stir wet ingredients into the dry mixture until a soft dough forms.
  5. Toss diced strawberries with 1 tablespoon sugar and let sit for 10 minutes.
  6. Fold macerated strawberries into the dough.
  7. Scoop dough into balls and place on a parchment-lined baking sheet.
  8. Bake at 375°F for 14-16 minutes until golden brown.
  9. Whip heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
  10. Cool bombs on a wire rack for 10 minutes.
  11. Slice bombs in half, fill with whipped cream, and sandwich together.
  12. Roll the assembled bombs in granulated sugar and serve.

Notes

Keep ingredients cold for a flaky texture. Store in the fridge for up to 3 days or freeze baked bombs for up to 2 months.