Creating Strawberry Shortcake Easter Egg Bombs is a fun process. Follow these simple steps to craft these delightful treats:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by greasing or lining it with muffin liners.

2. Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk together until evenly mixed.

3. Cream Butter: Add the softened butter to the dry ingredients and mix until it resembles coarse crumbs.

4. Combine Wet Ingredients: In another bowl, whisk together the milk, eggs, and vanilla extract.

5. Combine Mixtures: Gradually pour the wet mixture into the dry mixture, stirring until just combined. Avoid overmixing.

6. Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

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

8. Cool Cakes: Allow the cakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

9. Prepare Strawberries: While the cakes cool, prepare the strawberries by dicing them into small pieces. Set aside.

10. Make Whipped Cream: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form.

11. Assemble: Once the cakes are cool, cut each cake in half horizontally. Layer the bottom half with whipped cream and a spoonful of diced strawberries before placing the top half back on.

12. Shape the Eggs: Lightly press the filled cakes into the shape of eggs using your hands or a mold if available.

13. Decorate: Optionally, use food coloring and sprinkles to decorate the egg-shaped cakes to resemble Easter eggs.

14. Chill: Place the decorated cakes in the fridge for at least 30 minutes to firm up.

15. Serve: Once set, remove from the fridge and serve your fun Strawberry Shortcake Easter Egg Bombs!