Strawberry Shortcake Easter Egg Bombs Recipe
These Strawberry Shortcake Easter Egg Bombs are a delightful and festive treat perfect for celebrating spring and Easter. Featuring a crisp white chocolate shell filled with a luscious strawberry shortcake cream mixture, these bite-sized desserts combine the crunch of shortcake biscuits with the fresh flavor of strawberries. Elegantly decorated with pink chocolate drizzle, edible gold sprinkles, and fresh strawberry slices, they make a stunning and delicious centerpiece for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6 Easter Egg Bombs 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Chocolate Shell
- 12 oz white chocolate, chopped
- 2 oz pink candy melts
For the Strawberry Shortcake Filling
- 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
For Decoration
- Crushed shortcake crumbs
- Fresh strawberry slices
- Edible gold sprinkles
- Melted pink chocolate (from pink candy melts)
Instructions
- Make the Chocolate Shell: Melt the white chocolate in a heatproof bowl over simmering water or in a microwave in short bursts, stirring frequently until smooth. Using a silicone Easter egg mold, coat the insides evenly with the melted white chocolate. Place in the refrigerator for 15 minutes to set and harden.
- Prepare the Filling: In a mixing bowl, whip the softened cream cheese and heavy cream together with powdered sugar until smooth and fluffy. Gently fold in the strawberry jam, crushed freeze-dried strawberries, and crushed shortcake biscuits until combined, creating a creamy and textured strawberry shortcake filling.
- Assemble the Eggs: Fill half of the prepared chocolate egg shells with the strawberry shortcake mixture, spreading evenly but carefully. Warm a small amount of white chocolate and use it as glue to seal two halves of the egg shells together, pressing firmly but gently to form complete Easter egg bombs.
- Chill to Set: Place the assembled Easter egg bombs in the refrigerator for 10–15 minutes to firm up and hold their shape perfectly.
- Decorate: Drizzle the eggs with melted pink chocolate made from the pink candy melts. Sprinkle crushed shortcake crumbs and edible gold sprinkles over the top, and garnish with fresh strawberry slices for a festive and elegant touch.
- Serve & Enjoy: Present the strawberry shortcake Easter egg bombs to your guests to crack open or bite into and enjoy the blend of creamy, fruity, and crunchy flavors in every bite!
Notes
- For best results, use a silicone mold for easy removal of chocolate egg shells.
- Freeze-dried strawberries add great texture and concentrated flavor to the filling.
- If you prefer a firmer filling, chill it briefly before filling the chocolate shells.
- These treats can be made a day ahead and stored in the refrigerator for freshness.
- Be gentle when sealing the egg halves to avoid cracking the chocolate shell.
Keywords: Strawberry Shortcake, Easter Egg Bombs, White Chocolate, No-Bake Dessert, Spring Treat, Holiday Dessert
