Go Back
–+ servings
Strawberry Shortcake Easter Egg Bombs

Strawberry Shortcake Easter Egg Bombs

Delightful Strawberry Shortcake Easter Egg Bombs are a fun twist on dessert, combining white chocolate and creamy strawberry filling.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 bombs
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shell
  • 8 oz White Chocolate Use high-quality chocolate
  • 1 cup Pink Candy Melts Optional for festive color
For the Filling
  • 1 cup Heavy Cream Substitute coconut cream for dairy-free option
  • 4 oz Cream Cheese A vegan alternative can be used
  • 1 cup Powdered Sugar Essential for achieving a creamy texture
  • 1 tsp Vanilla Extract Opt for pure extract
  • 1 cup Strawberry Jam Can swap with other berry jams
  • 1 cup Freeze-Dried Strawberries Fresh strawberries work too if desired
  • 1 cup Crushed Shortcake Biscuits Use gluten-free biscuits if necessary
  • 1 cup Fresh Strawberry Slices For decoration
For Decoration
  • 1/2 cup Melted Pink Chocolate Optional for finishing
  • 2 Tbsp Edible Gold Sprinkles Optional for elegance

Equipment

  • Microwave-safe bowl
  • Egg-shaped molds
  • Hand mixer or stand mixer
  • Food-safe brush or spoon

Method
 

Step-by-Step Instructions
  1. Start by chopping high-quality white chocolate into small pieces and microwave in 30-second intervals until smooth, about 1-2 minutes.
  2. Carefully coat the insides of egg-shaped molds with the melted chocolate, then refrigerate for around 15 minutes.
  3. In a mixing bowl, add heavy cream, softened cream cheese, and powdered sugar; beat on medium speed until soft peaks form.
  4. Gently fold in strawberry jam, freeze-dried strawberries, and crushed shortcake biscuits into the whipped mixture.
  5. Carefully spoon the creamy filling into the chilled chocolate molds, smoothing the surface just above the edge.
  6. Press the other half of the egg mold onto the filled portion and refrigerate for 10-15 minutes.
  7. Remove the egg bombs from the molds and drizzle melted pink chocolate on top, adding crushed shortcake crumbs and fresh strawberry slices.

Nutrition

Serving: 1bombCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 30mgSodium: 50mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 0.5mg

Notes

Store in an airtight container in the fridge for up to 5 days or freeze individually for up to 3 months.

Tried this recipe?

Let us know how it was!