Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large mixing bowl, combine the flour, 1/4 cup granulated sugar, baking powder, and salt. Mix well.

Add the softened butter to the dry ingredients and mix until the mixture resembles coarse sand.

Beat the egg and vanilla extract together in a small bowl. Add this to the flour mixture and mix until a dough forms.

Turn the dough out onto a lightly floured surface and knead gently. Roll the dough out to about 1/4-inch thickness.

Use a round cookie cutter to cut out circles from the dough. Place these on the prepared baking sheet.

Bake the dough circles for about 10-12 minutes, or until they are lightly golden. Let them cool completely.

While the cookies are cooling, prepare the filling. In a blender, combine the chopped strawberries, powdered sugar, and heavy cream. Blend until smooth.

Mix the strawberry jam into the strawberry cream mixture. Stir until well combined.

Once the cookies are cool, spoon a small amount of the strawberry filling onto the flat side of one cookie. Top with another cookie to form a sandwich.

Gently shape each cookie sandwich into an egg shape. Repeat with the remaining cookies and filling.

Serve your Strawberry Shortcake Easter Egg Bombs immediately, or store them in an airtight container in the refrigerator for up to 3 days.