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Strawberry Shortcake Easter Egg Bombs

Ultimate Strawberry Shortcake Easter Egg Bombs to Savor

Delight in Strawberry Shortcake Easter Egg Bombs that combine creamy white chocolate and luscious strawberry filling for a festive treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 15 minutes
Total Time 1 hour
Servings: 12 bombs
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Shell
  • 12 oz white chocolate, chopped Choose high-quality chocolate for the best results.
  • 2 oz pink candy melts Adds a pop of color.
For the Strawberry Filling
  • 0.5 cup freeze-dried strawberries, crushed Intensifies the strawberry flavor.
  • 0.5 cup strawberry jam Use your favorite brand.
  • 0.5 cup heavy cream Whip well for a rich texture.
  • 0.5 cup cream cheese, softened Offers a tangy flavor.
  • 2 tbsp powdered sugar Adjust to your taste.
  • 1 tsp vanilla extract Enhances overall flavor.
  • 0.5 cup crushed shortcake biscuits Provides crunch.
For Decoration
  • Crushed shortcake crumbs For beautifying the bombs.
  • Fresh strawberry slices Adds freshness.
  • Edible gold sprinkles Elevates elegance.
  • Melted pink chocolate, for decoration Drizzle for added sweetness.

Equipment

  • Microwave-safe bowl
  • Electric Mixer
  • Easter egg molds

Method
 

Preparation Steps
  1. In a microwave-safe bowl, melt 12 oz of chopped white chocolate in 30-second increments, stirring between each until smooth and glossy.
  2. Using a brush or spoon, coat Easter egg molds with the melted white chocolate, ensuring even coverage.
  3. Place the molds in the refrigerator for about 15 minutes to set the chocolate shell fully.
  4. In a mixing bowl, whip together ½ cup of heavy cream, ½ cup of softened cream cheese, and 2 tbsp of powdered sugar until light and fluffy.
  5. Fold in ½ cup of strawberry jam, ½ cup of crushed freeze-dried strawberries, and ½ cup of crushed shortcake biscuits.
  6. Spoon the strawberry shortcake filling into half of the chilled chocolate shell molds.
  7. Seal the molds by dipping the edges in melted white chocolate and gently pressing the other half of the shell on top.
  8. Place the assembled molds back into the refrigerator for an additional 10 to 15 minutes.
  9. Remove the egg bombs from the refrigerator and carefully unmold them.
  10. Drizzle melted pink chocolate over the eggs, then sprinkle with crushed shortcake crumbs.
  11. Finish with fresh strawberry slices and a sprinkle of edible gold.
  12. Serve on a festive platter and enjoy!

Nutrition

Serving: 1bombCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 50mgSugar: 12gVitamin A: 50IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

For best results, use quality ingredients and chill as directed.

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