Ingredients
For the Strawberry Filling
- 1 cup fresh strawberries, chopped
- 2 tbsp sugar
- 1 tsp lemon juice
For the Vanilla Cake Shell
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup melted butter
For the Creamy Liquid Center
- 1/2 cup sweetened condensed milk
- 2 tbsp strawberry syrup
- 2 tbsp cream cheese, softened
For Decoration
- White chocolate drizzle
- Crushed freeze-dried strawberries
- Powdered sugar
- Fresh strawberry slices
🍰 Instructions
- In a small pan, cook strawberries, sugar, and lemon juice for 5 minutes until soft and jammy. Let cool completely.
- In a bowl, mix flour, sugar, baking powder, and salt. Add milk, egg, vanilla, and melted butter. Stir until smooth.
- Fill silicone half-sphere molds halfway with batter. Add a spoonful of strawberry filling in the center. Cover lightly with more batter.
- Bake at 350°F (175°C) for 15–18 minutes until golden and fluffy. Let cool fully before removing from molds.
- Mix condensed milk, strawberry syrup, and cream cheese until silky smooth. Chill for 20 minutes.
- Create a small hole underneath each cake bomb and pipe in the creamy liquid center.
- Drizzle with melted white chocolate and decorate with strawberry crumbs and powdered sugar.
- Serve chilled or slightly warm for the ultimate gooey surprise inside.
✨ Tips
- Freeze the liquid filling for 15 minutes before piping for a thicker lava-style center.
- Use silicone molds for perfectly round cake bombs.
- Add pink food coloring for a vibrant bakery-style look.
- Store in the refrigerator for up to 3 days.
- Best served cold with fresh whipped cream or vanilla ice cream.