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Strawberry Shortcake Easter Egg Bombs

Delightful air-fried 'bombs' featuring a crispy shortcake-like shell, filled with sweet macerated strawberries, perfect for an Easter treat. These portable desserts are a fun twist on classic strawberry shortcake.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 8 bombs
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

For the Strawberry Filling
  • 2 cups Fresh Strawberries hulled and finely diced
  • 2 tbsp Granulated Sugar
  • 1/2 tsp Lemon Juice freshly squeezed
For the "Shortcake" Bombs
  • 1 can Refrigerated Crescent Roll Dough 8 count
  • 2 tbsp Unsalted Butter melted
For the Glaze
  • 1/2 cup Powdered Sugar
  • 1-2 tbsp Milk or lemon juice for tangier glaze
  • 1/4 tsp Vanilla Extract
For Serving (Optional)
  • 1 cup Whipped Cream store-bought or homemade
  • 1/2 cup Fresh Strawberries sliced, for garnish

Equipment

  • Air Fryer
  • Large mixing bowl
  • Small Mixing Bowl
  • Pastry Brush
  • Spatula

Method
 

Prepare the Strawberry Filling
  1. In a medium bowl, combine the finely diced strawberries, granulated sugar, and lemon juice. Stir gently and let it sit for at least 10-15 minutes to allow the strawberries to macerate and release their juices. Drain any excess liquid before using, if desired, to prevent soggy bombs.
Assemble the Easter Egg Bombs
  1. Preheat your air fryer to 350°F (175°C). Lightly grease the air fryer basket or line with parchment paper designed for air fryers.
  2. Unroll the crescent roll dough and separate it into 8 triangles. Gently press each triangle flat, stretching it slightly to remove seam lines and create a more uniform surface.
  3. Place about 1-1.5 tablespoons of the macerated strawberry filling in the center of each crescent roll triangle. Be careful not to overfill.
  4. Carefully gather the edges of the dough around the filling and pinch them together firmly to seal. Gently shape the dough into an 'egg' shape, ensuring there are no gaps where the filling could escape.
Air Fry the Bombs
  1. Brush each 'egg bomb' lightly with melted butter. This helps achieve a golden, crispy crust.
  2. Place the egg bombs in the air fryer basket in a single layer, ensuring they don't touch. You may need to cook them in batches.
  3. Air fry for 8-12 minutes, flipping halfway through, or until the bombs are golden brown and puffed up. Cooking time may vary based on your air fryer model.
  4. Carefully remove the cooked bombs from the air fryer and let them cool slightly on a wire rack while you prepare the glaze.
Make the Glaze and Serve
  1. In a small bowl, whisk together the powdered sugar, milk (starting with 1 tablespoon and adding more as needed to reach desired consistency), and vanilla extract until smooth. The glaze should be thick enough to drizzle but pourable.
  2. Drizzle the glaze over the warm strawberry shortcake easter egg bombs.
  3. Serve immediately, optionally with a dollop of fresh whipped cream and extra sliced strawberries.

Notes

For an extra special touch, you can add a tiny dollop of cream cheese frosting or a few mini chocolate chips alongside the strawberries inside the bombs. These are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 1 day; reheat briefly in the air fryer for best texture.