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Strawberry Shortcake Easter Egg Bombs

Delightful Strawberry Shortcake Easter Egg Bombs to Savor

Enjoy these customizable Strawberry Shortcake Easter Egg Bombs, perfect for spring celebrations and suitable for various dietary needs.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 15 minutes
Total Time 1 hour
Servings: 12 bombs
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shell
  • 10 oz White Chocolate High-quality chocolate for best taste.
  • 1 cup Pink Candy Melts Optional for adding color.
For the Cream Filling
  • 1 cup Heavy Cream Whipped until fluffy; substitute with coconut cream for dairy-free.
  • 8 oz Cream Cheese Use vegan cream cheese for dairy-free needs.
  • 1 cup Powdered Sugar Adjust to taste for desired sweetness.
  • 1 teaspoon Vanilla Extract
For the Strawberry Thrill
  • ½ cup Strawberry Jam Can switch to raspberry or blueberry jam.
  • ½ cup Freeze-Dried Strawberries Delivers intense strawberry flavor.
For the Crunch Factor
  • 1 cup Crushed Shortcake Biscuits Select gluten-free cookies for gluten-free options.
For Garnishing
  • 1 cup Fresh Strawberry Slices Adds elegance and refreshing notes.
  • ½ cup Melted Pink Chocolate Perfect for drizzling.
  • 1 tablespoon Edible Gold Sprinkles Optional for festive sparkle.

Equipment

  • microwave-safe bowl
  • Pastry brush
  • Spatula
  • Mixing Bowl
  • Hand mixer
  • Egg-shaped molds

Method
 

Step-by-Step Instructions
  1. Start by breaking the white chocolate into small pieces and placing them in a microwave-safe bowl. Heat in the microwave for 30 seconds, stirring in between until smooth and glossy—about 1-2 minutes total.
  2. Using a pastry brush, coat the insides of the egg-shaped molds with the melted chocolate. Place molds in the refrigerator for about 15 minutes until fully set.
  3. In a mixing bowl, combine heavy cream, cream cheese, and powdered sugar. Whip on medium speed for about 3-4 minutes until stiff peaks form.
  4. Gently fold in the strawberry jam, freeze-dried strawberries, and crushed shortcake biscuits into the whipped mixture.
  5. Spoon the creamy filling into the chilled chocolate molds, smoothing the tops with a spatula.
  6. Pour a thin layer of melted chocolate over the filling and press the top of the molds to seal. Refrigerate for 10-15 minutes until set.
  7. Remove the bombs from the molds by pushing from the bottom. Drizzle with melted pink chocolate, then add fresh strawberry slices and edible gold sprinkles.

Nutrition

Serving: 1bombCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 50mgPotassium: 90mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

These bombs can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Thaw overnight before serving.

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