Preheat your oven to 350°F (175°C) and prepare your egg-shaped molds or muffin tin by greasing them well.

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

In a separate bowl, beat softened butter and eggs together until smooth. Gradually add milk while stirring continuously.

Gently fold the dry ingredients into the wet ingredients until just combined.

Pour the batter into prepared molds about halfway, sprinkle chopped strawberries on top, and add more batter to cover.

Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.

Allow the bombs to cool in the molds for about 10 minutes before flipping them onto a wire rack to cool completely.

Whip the heavy cream until soft peaks form, then generously top each bomb with whipped cream and fresh strawberry slices.

Optionally, drizzle with melted chocolate before serving.