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–+ servings
Strawberry Shortcake Easter Egg Bombs

Delicious Strawberry Shortcake Easter Egg Bombs to Delight You

Discover how to make delightful Strawberry Shortcake Easter Egg Bombs, a visually striking and delicious Easter 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: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shell
  • 12 oz White Chocolate Opt for high-quality for the best results.
  • 2 oz Pink Candy Melts For a vibrant decorative touch.
For the Filling
  • 0.5 cup Freeze-Dried Strawberries Intense flavor; can substitute with fresh strawberries.
  • 0.5 cup Strawberry Jam Enhances flavor; raspberry jam is an alternative.
  • 0.5 cup Heavy Cream Whip for a light, fluffy texture.
  • 0.5 cup Cream Cheese Softened to add creaminess.
  • 2 tbsp Powdered Sugar Adjust according to taste.
  • 1 tsp Vanilla Extract Pure vanilla is recommended.
  • 0.5 cup Crushed Shortcake Biscuits Can swap for graham cracker crumbs.
For Decoration
  • Crushed Shortcake Crumbs For extra texture.
  • Fresh Strawberry Slices For a fresh taste contrast.
  • Edible Gold Sprinkles For a touch of glamour.
  • 2 oz Melted Pink Chocolate For drizzling over the bombs.

Equipment

  • Microwave
  • mixing bowl
  • electric mixer
  • Egg Molds

Method
 

Step-by-Step Instructions
  1. Melt 12 oz of white chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth. Coat the Easter egg molds with melted chocolate and chill for about 15 minutes until set.
  2. In a mixing bowl, combine ½ cup of heavy cream, ½ cup of softened cream cheese, and 2 tbsp of powdered sugar. Whip until fluffy, about 3-4 minutes. Fold in strawberry jam, freeze-dried strawberries, and crushed shortcake biscuits.
  3. Remove chilled chocolate shells from molds. Fill half with strawberry filling, then press the other half on top to seal.
  4. Place assembled eggs back in the refrigerator for 10-15 minutes to re-harden.
  5. Melt 2 oz of pink candy melts in the microwave. Drizzle over the assembled eggs, and sprinkle with crushed shortcake crumbs, fresh strawberry slices, and edible gold sprinkles.
  6. Once decorated, serve and enjoy your delightful Strawberry Shortcake Easter Egg Bombs.

Nutrition

Serving: 1bombCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 14gSaturated Fat: 8gCholesterol: 30mgSodium: 50mgPotassium: 90mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 2mgCalcium: 40mgIron: 0.5mg

Notes

Store in an airtight container in the fridge for up to one week. For longer storage, freeze assembled bombs for up to 2 months.

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