Go Back
–+ servings
Strawberry Shortcake Easter Egg Bombs

Strawberry Shortcake Easter Egg Bombs

Strawberry Shortcake Easter Egg Bombs are a delightful spring dessert encased in white chocolate, featuring a creamy, strawberry-filled surprise.
Print Recipe Pin Recipe
Prep Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Shells
  • 200 grams White Chocolate Use high-quality chocolate to avoid cracks.
  • 100 grams Pink Candy Melts Optional for added color.
For the Filling
  • 250 ml Heavy Cream Can substitute with coconut cream for dairy-free.
  • 100 grams Cream Cheese A vegan alternative works for plant-based option.
  • 50 grams Powdered Sugar Adjust to taste.
  • 1 teaspoon Vanilla Extract Pure extract is best.
  • 100 grams Strawberry Jam Can swap for raspberry or blueberry jam.
  • 20 grams Freeze-Dried Strawberries Enhances flavor and texture.
  • 50 grams Crushed Shortcake Biscuits Use gluten-free for dietary needs.
  • 5 slices Fresh Strawberry Slices For garnish.
For the Decoration
  • 50 grams Melted Pink Chocolate For drizzling.
  • 1 tablespoon Edible Gold Sprinkles Optional decorative touch.

Equipment

  • microwave-safe bowl
  • Electric mixer
  • Chocolate molds

Method
 

Step-by-Step Instructions
  1. Melt the chocolate by breaking it into pieces and heating in a microwave-safe bowl in 30-second intervals until smooth.
  2. Coat the inside of the egg molds with melted chocolate and refrigerate for 15 minutes to harden.
  3. Whip together heavy cream, cream cheese, and powdered sugar until fluffy, about 3-5 minutes.
  4. Fold in strawberry jam, freeze-dried strawberries, and crushed shortcake biscuits into the whipped filling.
  5. Fill half of the chilled chocolate molds with the strawberry filling, leaving some space at the top.
  6. Seal the eggs by placing the remaining half of the molds on top and refrigerate for another 10-15 minutes.
  7. Decorate with melted pink chocolate, crushed shortcake bits, and fresh strawberry slices before serving.

Nutrition

Serving: 1pieceCalories: 180kcalCarbohydrates: 23gProtein: 3gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Best enjoyed fresh. Can be stored at room temperature for up to 2 hours, in the fridge for up to 5 days, or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!