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Strawberry Shortcake Easter Egg Bombs

Strawberry Shortcake Easter Egg Bombs: A Festive Delight!

Transform your Easter dessert game with Strawberry Shortcake Easter Egg Bombs — a delicious blend of creamy chocolate and strawberry filling.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 15 minutes
Total Time 1 hour
Servings: 12 bombs
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Shell
  • 12 oz White Chocolate Use high-quality chocolate for a smooth and glossy finish.
  • 2 oz Pink Candy Melts Great for decorative drizzling; any color can be used for customization.
For the Filling
  • 0.5 cup Freeze-dried Strawberries Adds a crunchy texture and intense strawberry flavor.
  • 0.5 cup Strawberry Jam Brings natural sweetness; feel free to swap with your favorite fruit jam.
  • 0.5 cup Heavy Cream Required for a fluffy filling.
  • 0.5 cup Cream Cheese Enhances the richness; Neufchâtel makes for a lighter filling.
  • 2 tbsp Powdered Sugar Sweetens the filling; adjust based on your sweetness preference.
  • 1 tsp Vanilla Extract Adds a beautiful depth of flavor.
  • 0.5 cup Crushed Shortcake Biscuits Infuses classic strawberry shortcake taste.
For Decorating
  • Crushed Shortcake Crumbs Perfect for an additional crunch and to enhance presentation.
  • Fresh Strawberry Slices Adds refreshing sweetness and a lovely pop of color.
  • Edible Gold Sprinkles Elevate the aesthetics; switch with any type of sprinkles for varied looks.
  • 2 oz Melted Pink Chocolate A delightful drizzle that adds visual charm.

Equipment

  • Microwave-safe bowl
  • electric mixer
  • Easter egg molds

Method
 

Step-by-Step Instructions
  1. Make the Chocolate Shell: Melt 12 oz of white chocolate in a microwave-safe bowl in 30-second intervals until smooth. Coat Easter egg molds and refrigerate for 15 minutes to set.
  2. Prepare the Filling: In a mixing bowl, whip ½ cup cream cheese and ½ cup heavy cream until fluffy. Fold in strawberry jam, freeze-dried strawberries, and crushed shortcake biscuits.
  3. Assemble the Eggs: Remove chocolate shells from molds. Fill half with strawberry filling, then press the other half on top to seal. Chill for 10-15 minutes to firm up.
  4. Decorate: Remove egg bombs from molds and drizzle with melted pink candy melts. Top with crushed shortcake crumbs and a fresh strawberry slice for decoration.
  5. Serve & Enjoy: Crack open the chocolate egg shell or bite into it to reveal the strawberry filling. Enjoy your festive treats!

Nutrition

Serving: 1bombCalories: 210kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 15gVitamin C: 2mgCalcium: 2mgIron: 2mg

Notes

These treats can be prepared a day in advance and stored in the fridge. Allow flavors to meld beautifully.

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