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Strawberry Shortcake Easter Egg Bombs

Delightful Strawberry Shortcake Easter Egg Bombs to Make Today

Strawberry Shortcake Easter Egg Bombs are a delicious and visually stunning treat perfect for spring celebrations and Easter gatherings.
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Prep Time 30 minutes
Chilling Time 20 minutes
Total Time 50 minutes
Servings: 12 bombs
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Shell
  • 12 oz White Chocolate chopped; forms the chocolate shell—high-quality for a silky texture.
  • 2 oz Pink Candy Melts enhances decoration; substitute with other colored chocolates for variations.
For the Filling
  • ½ cup Freeze-Dried Strawberries crushed; adds fruity flavor and texture.
  • ½ cup Strawberry Jam sweetens and boosts the strawberry flavor.
  • ½ cup Heavy Cream whipped; ensure it’s cold for proper whipping.
  • ½ cup Cream Cheese softened; provides creamy richness.
  • 2 tbsp Powdered Sugar sweetens the filling.
  • 1 tsp Vanilla Extract enhances the flavor profile.
  • ½ cup Crushed Shortcake Biscuits adds a delightful crunch.
For Decoration
  • Crushed Shortcake Crumbs for sprinkling.
  • Fresh Strawberry Slices optional garnish.
  • Edible Gold Sprinkles for a festive flair.
  • Melted Pink Chocolate for drizzling and decorating.

Equipment

  • Microwave-safe bowl
  • Easter egg molds
  • Mixing Bowl
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Melt the chopped white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval until smooth. Spoon into Easter egg molds and tap to remove air bubbles. Refrigerate for about 15 minutes.
  2. In a mixing bowl, combine softened cream cheese, heavy cream, and powdered sugar. Whip on medium-high speed until light and fluffy, about 3–4 minutes. Fold in strawberry jam, crushed freeze-dried strawberries, and crushed shortcake biscuits.
  3. Remove the chocolate shells from molds. Fill each half with the strawberry shortcake filling, being careful not to overfill. Dip the edges of the empty shell in melted chocolate and press together.
  4. Place the filled bombs in the refrigerator for an additional 10–15 minutes to ensure the chocolate seals tightly.
  5. Drizzle melted pink chocolate over the eggs, sprinkle crushed shortcake crumbs, and finish with fresh strawberry slices or edible gold sprinkles.
  6. Crack open a bomb to reveal the creamy, strawberry-filled center or enjoy straight from the shell.

Nutrition

Serving: 1bombCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 18gVitamin C: 6mgCalcium: 4mgIron: 2mg

Notes

Use high-quality chocolate for the shell for best results. Ensure your heavy cream is very cold before whipping for better volume.

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