Preheat your oven to the temperature specified on the cake mix instructions, usually around 350°F (175°C). Prepare your egg-shaped molds by greasing them lightly.

In a large mixing bowl, combine the cake mix, melted butter, egg, vanilla extract, and sugar as per the package directions. Mix on medium speed until well combined and smooth, about 2-3 minutes.

Choose one bowl of batter to tint with food coloring. Start with a small amount and mix thoroughly until you achieve your desired shade.

Spoon the plain cake batter into the bottom half of the prepared egg molds, filling them halfway. Layer the colored batter on top.

Place the filled molds in the preheated oven and bake for 15-20 minutes. To check for doneness, insert a toothpick into the center; it should come out clean.

Once baked, remove the molds and let them cool completely on a wire rack.

Gently remove each half from the molds. Use a serrated knife to slice a small flat edge off the bottom of each cake half.

Fill one half of the egg with whipped cream and chopped strawberries. Press the other half on top.

Pipe additional whipped cream on the outside of each egg and garnish with chopped strawberries.

Arrange the Strawberry Shortcake Easter Egg Bombs on a colorful platter.