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–+ servings
Strawberry Shortcake Easter Egg Bombs

Delightful Strawberry Shortcake Easter Egg Bombs for Spring

Create stunning Strawberry Shortcake Easter Egg Bombs for a fun and whimsical treat this spring.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 bombs
Course: Desserts
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chocolate Shell
  • 8 oz High-quality white chocolate
  • 4 oz Pink candy melts Optional for enhancing color
Creamy Filling
  • 1 cup Heavy cream Or substitute with coconut cream for dairy-free
  • 8 oz Cream cheese Use vegan cream cheese for plant-based
  • 1 cup Powdered sugar
  • 1 tsp Vanilla extract
  • 1/2 cup Strawberry jam Or substitute with other berry jams
  • 1/2 cup Freeze-dried strawberries Fresh strawberries may alter texture
  • 1 cup Crushed shortcake biscuits Use gluten-free biscuits if needed
Decorations
  • 1 cup Fresh strawberry slices For decor
  • 4 oz Melted pink chocolate For drizzling
  • 2 tbsp Edible gold sprinkles Optional

Equipment

  • Microwave-safe bowl
  • Whisk
  • pastry brush
  • egg-shaped molds
  • Mixing Bowl
  • Spatula

Method
 

Making the Bombs
  1. Start by placing high-quality white chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring until smooth, around 1-2 minutes.
  2. Using a pastry brush or a spoon, evenly coat egg-shaped molds with the melted white chocolate. Refrigerate for about 15 minutes until set.
  3. In a mixing bowl, combine heavy cream, cream cheese, and powdered sugar. Whip until light and fluffy, reaching soft peaks in 3-5 minutes.
  4. Gently fold in strawberry jam, freeze-dried strawberries, and crushed shortcake biscuits into the whipped mixture.
  5. Spoon the creamy filling into half of the cooled chocolate molds, filling just above the edge and smoothing the top.
  6. Press the remaining chocolate halves over the filled molds and refrigerate for an additional 10-15 minutes.
  7. Once set, remove the bombs from the molds. Drizzle with melted pink chocolate and garnish with strawberry slices.

Nutrition

Serving: 1bombCalories: 160kcalCarbohydrates: 18gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 45mgPotassium: 100mgSugar: 12gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Decorate with fresh strawberries before serving for optimal freshness.

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