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Strawberry Shortcake Easter Egg Bombs

Irresistible Strawberry Shortcake Easter Egg Bombs to Wow Your Guests

Experience the joy of Strawberry Shortcake Easter Egg Bombs, a fun twist on a classic dessert perfect for celebrations.
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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 Use high-quality white chocolate for a smooth and glossy finish.
  • 2 oz Pink Candy Melts Perfect for adding a sweet decorative touch to your eggs.
For the Strawberry Filling
  • 0.5 cup Freeze-Dried Strawberries These add intense strawberry flavor; fresh strawberries can be substituted.
  • 0.5 cup Strawberry Jam Provides sweetness and moisture to the filling.
  • 0.5 cup Heavy Cream Whipped until fluffy.
  • 0.5 cup Cream Cheese Softened.
  • 2 tbsp Powdered Sugar Helps sweeten the filling.
  • 1 tsp Vanilla Extract
  • 0.5 cup Crushed Shortcake Biscuits Provides classic shortcake flavor.
For Decoration
  • Crushed Shortcake Crumbs Sprinkle on top for extra crunch.
  • Fresh Strawberry Slices Adds an eye-catching touch.
  • Edible Gold Sprinkles Elevate the aesthetic.
  • 2 oz Melted Pink Chocolate Drizzle over the eggs.

Equipment

  • Microwave
  • Mixing bowl
  • Easter Egg Molds

Method
 

Step-by-Step Instructions
  1. Begin by melting 12 ounces of high-quality white chocolate in the microwave, using 30-second intervals. Stir after each session until completely smooth. Coat the interior of the Easter egg molds evenly with the chocolate and chill for 15 minutes.
  2. While the shells chill, whip ½ cup of heavy cream until it forms soft peaks. Mix in ½ cup of softened cream cheese and 2 tablespoons of powdered sugar until fluffy. Gently fold in strawberry jam, crushed freeze-dried strawberries, and crushed shortcake biscuits until well-combined.
  3. Spoon the filling into half of each chocolate egg mold and seal with the other half. Ensure edges are well sealed.
  4. Chill the filled molds for another 10 to 15 minutes to harden the chocolate.
  5. Remove bombs from molds, drizzle with melted pink chocolate, and decorate with shortcake crumbs, strawberry slices, or edible gold sprinkles.
  6. Serve and enjoy your delightful Strawberry Shortcake Easter Egg Bombs!

Nutrition

Serving: 1bombCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 15mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 13gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

Store in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.

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