Start by hulling and slicing the fresh strawberries, placing them in a mixing bowl. Sprinkle a little bit of sugar over them to bring out the sweetness. Set aside.

In a separate mixing bowl, combine the flour and sugar. Gradually add in the heavy whipping cream and vanilla extract until a soft dough forms. Be careful not to overmix!

Lightly flour your work surface and roll the dough into small balls. You can create an indent with your thumb to hold the strawberries later.

Fill the indents with the sliced strawberries and mold the dough around them, ensuring the filling is enclosed. Shape into egg forms if you like!

Place the formed bombs on a baking tray and bake in a preheated oven at 350°F (175°C) for 15-20 minutes or until golden brown.

While the bombs are baking, whip the remaining heavy cream until it holds soft peaks.

Let the bombs cool slightly, then drizzle with whipped cream and place a decorated chocolate egg on top. Enjoy!