Strawberry Shortcake Egg Bombs: 30 Min

Instructions:

1. Preheat and Prep. Preheat your oven to 350°F (175°C). Grease your 12 cavity egg shaped silicone mold with a bit of butter or non stick spray. Note: Even with silicone, a little grease ensures a clean release.
2. Cream Butter and Sugar. In a large bowl, beat the softened butter and granulated sugar together. Beat for 3-5 mins until the mixture is pale and fluffy. Stir in the egg and 1 tsp vanilla extract until combined.
3. Whisk Dry Ingredients. In a separate bowl, whisk the flour, baking powder, and salt. Note: This ensures the leavening agent is evenly distributed so the cakes rise uniformly.
4. Combine Wet and Dry. Gradually add the flour mixture and the milk into the butter mixture. Alternate between the two, stirring gently until the batter is smooth and no streaks of flour remain.
5. Coat the Berries. Toss your finely diced strawberries in the cornstarch. Stir until each piece is lightly dusted and no longer looks wet.
6. Fill the Molds. Fill each cavity halfway with batter. Press a few strawberry pieces into the center, then top with more batter until the mold is 3/4 full.
7. Bake to Perfection. Bake for 15 minutes. The cakes are done when the tops spring back when lightly touched and the edges are just starting to pull away from the sides.
8. Cool Down. Let the bombs cool in the mold for 5 minutes. Transfer them to a wire rack to cool completely. Note: If you frost them while warm, the cream will melt instantly.
9. Whip the Cream. Beat the chilled heavy cream, powdered sugar, and 1/2 tsp vanilla extract. Whip until stiff peaks form (when you lift the whisk, the cream should stand straight up).
10. Final Assembly. Pipe a velvety dollop of cream onto each cooled bomb and garnish with a fresh strawberry slice.