Preheat your oven to 350°F (175°C) and prepare egg-shaped molds by coating them with non-stick spray.

In a large mixing bowl, whisk together the all-purpose flour, sugar, and baking powder until evenly combined.

In a separate bowl, cream together softened butter and eggs until pale and fluffy. Stir in the milk until smooth.

Gently fold the wet mixture into the dry ingredients until just combined; avoid overmixing.

Spoon half of the cake batter into prepared molds, top with a dollop of strawberries, and cover with remaining batter.

Bake for 20-25 minutes, until golden and a toothpick comes out clean. Let cool for about 10 minutes in molds.

Whip the heavy cream until soft peaks form while the bombs cool on a wire rack.

Carefully remove cooled bombs from molds, and top with whipped cream and additional strawberries.

Optional: Dip the tops in melted chocolate for added crunch and sweetness before serving.