Ingredients
Equipment
Method
Making the Chocolate Shell
- Melt white chocolate in a microwave-safe bowl, heating in 30-second intervals until smooth.
- Coat the inside of Easter egg molds with the melted chocolate and chill until firm.
Preparing the Filling
- Combine cream cheese, heavy cream, powdered sugar, and vanilla in a bowl and whip until light and fluffy.
- Fold in strawberry jam, freeze-dried strawberries, and crushed biscuits until well mixed.
Assembling the Egg Bombs
- Remove chocolate shells from molds and fill half with the strawberry mixture, topping with melted chocolate before sealing.
- Refrigerate for 10-15 minutes to set the seal.
Decorating the Bombs
- Drizzle melted pink chocolate over set eggs and top with shortcake crumbs, strawberry slices, and gold sprinkles.
Serving
- Present the Strawberry Shortcake Easter Egg Bombs on a platter for guests to enjoy.
Nutrition
Notes
These bomb treats are perfect for any celebration, customizable with your favorite flavors.
