Introduction

Strawberry Shortcake Easter Egg Bombs are a delightful twist on classic strawberry shortcake, perfect for spring celebrations. These creamy, fruity treats encased in a crisp white chocolate shell make a stunning and delicious dessert.

The image shows four round desserts covered in smooth white chocolate with pink drizzled lines on top, decorated with small pink and gold ball sprinkles; three are whole and placed on clear glass stands, while one is cut open in front, revealing a yellow sponge cake base topped with pink cream and pieces of red strawberries inside. The background includes pastel pink surfaces with some colorful speckled candy eggs scattered around and a fresh strawberry slice to the right side. The surface has a white marbled texture visible under the items. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz white chocolate, chopped
2 oz pink candy melts
½ cup freeze-dried strawberries, crushed
½ cup strawberry jam
½ cup heavy cream
½ cup cream cheese, softened
2 tbsp powdered sugar
1 tsp vanilla extract
½ cup crushed shortcake biscuits
Crushed shortcake crumbs (for decoration)
Fresh strawberry slices (for decoration)
Edible gold sprinkles (for decoration)
Melted pink chocolate (for decoration)

Instructions

Step 1: Melt the white chocolate gently, either using a double boiler or microwave in short bursts, stirring until smooth.
Step 2: Using a brush or spoon, coat the inside of Easter egg molds with the melted white chocolate. Place them in the refrigerator for about 15 minutes to set.
Step 3: In a mixing bowl, whip the softened cream cheese, heavy cream, powdered sugar, and vanilla extract together until smooth and slightly fluffy.
Step 4: Gently fold in the strawberry jam, crushed freeze-dried strawberries, and crushed shortcake biscuits until evenly combined.
Step 5: Remove the chocolate shells from the molds and fill half of them with the strawberry shortcake filling.
Step 6: Warm some melted white chocolate to use as glue, then carefully seal the filled halves with empty chocolate halves by pressing together.
Step 7: Refrigerate the assembled egg bombs for 10 to 15 minutes to set completely and hold their shape.
Step 8: Decorate by drizzling with melted pink chocolate, sprinkling crushed shortcake crumbs, adding fresh strawberry slices, and a few edible gold sprinkles for a festive touch.
Step 9: Serve by cracking the eggs open or biting directly into the shell for a fun, sweet strawberry shortcake experience.

Tips & Variations

For extra flavor, add a tablespoon of lemon zest to the filling mixture to brighten the taste.
If you don’t have freeze-dried strawberries, you can use fresh strawberries finely chopped though the texture will differ.
Use chocolate molds with a smooth interior for a shinier finish on the eggshells.
Swap out pink candy melts for red or white chocolate to customize the look of your treats.

Storage

Store the assembled Easter Egg Bombs in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for about 10 minutes before serving for the best texture and flavor. Avoid freezing as it may affect the cream filling and chocolate shell.

How to Serve

The image shows six round desserts covered in smooth white icing with a pink drizzle and small gold sprinkles on top, each placed in a pink paper cup on a white cake stand with a white marbled background. Two of the desserts are cut in half at the front, revealing three layers: the bottom layer is a crumbly light beige cake, the middle layer is a creamy pink filling, and the top layer is white icing surrounding three fresh red strawberries arranged side by side. Scattered around the base of the stand are small pastel-colored egg-shaped candies in pink, blue, yellow, and purple, with some whole strawberries nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare the eggs a day in advance and keep them refrigerated. Just assemble them shortly before serving to maintain the crisp chocolate shell.

What if I don’t have molds for the chocolate eggs?

If you don’t have Easter egg molds, you can use silicone molds of a similar shape or form the chocolate shells by spreading melted chocolate into small domes on parchment paper and allowing them to set before filling and sealing.