Introduction

Strawberry Shortcake Easter Egg Bombs are a delightful twist on a classic dessert, combining creamy strawberry filling with a crisp white chocolate shell. Perfect for spring celebrations, these treats are as fun to make as they are to eat.

The image shows five round dessert balls covered in smooth white chocolate, each decorated with thin pink drizzle and small gold and pink candy pearls scattered on top. One dessert ball is cut open, revealing three layers inside: a bottom light yellow sponge cake layer, a thick middle pink cream layer with small chunks of red strawberries, and an outer white chocolate coating. The dessert balls rest on clear glass stands and directly on a pink surface. Around the desserts are pastel-colored speckled candy eggs in blue, purple, green, and yellow, along with a few strawberry halves. The background is softly decorated with pastel colors and blurred shapes, and the whole scene is set on a white marbled texture. 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
Fresh strawberry slices (for decoration)
Edible gold sprinkles (for decoration)

Instructions

Step 1: Melt the white chocolate gently using a double boiler or microwave, stirring frequently until smooth. Using a spoon or brush, coat the inside of Easter egg molds with the melted chocolate. Chill the molds in the refrigerator for 15 minutes to harden the shells.
Step 2: In a mixing bowl, whip the cream cheese, heavy cream, and powdered sugar together until fluffy. Gently fold in the strawberry jam, crushed freeze-dried strawberries, and crushed shortcake biscuits to create the filling.
Step 3: Remove the chocolate shells from the molds carefully. Fill half of the shells with the strawberry shortcake filling, then warm a little melted white chocolate to act as glue and seal the filled halves with the remaining chocolate halves. Press gently to join.
Step 4: Place the assembled eggs in the refrigerator for 10 to 15 minutes to set fully and hold their shape.
Step 5: Melt the pink candy melts and drizzle them over the eggs for decoration. Sprinkle with crushed shortcake crumbs, add fresh strawberry slices, and finish with edible gold sprinkles.
Step 6: Serve these beautiful Easter egg bombs by cracking them open or taking a bite for a delightful strawberry shortcake treat.

Tips & Variations

Use high-quality white chocolate for a smoother shell and better flavor.
For extra crunch, add toasted nuts to the filling.
If you don’t have shortcake biscuits, digestives or graham crackers make a good substitute.
Experiment with different berry jams for a unique twist on the filling.

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 briefly before serving to soften the filling slightly. Avoid freezing as it may change the texture of the filling and chocolate shell.

How to Serve

The image shows a set of smooth white egg-shaped desserts with a pink drizzle and small golden sprinkles on top, each resting in pink cupcake liners on a white cake stand. One dessert is cut in half at the front, revealing three layers inside: the top layer is white and creamy, the middle layer contains whole red strawberries, and the bottom layer looks crumbly and golden like a cake or cookie base. Around the stand, there are small pastel-colored egg-shaped candies in blue, yellow, purple, and pink, along with a few whole red strawberries scattered on a white marbled surface. The overall scene feels soft and delicate with pastel colors dominating the arrangement. 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, they can be made and stored in the refrigerator for up to 3 days. Just decorate just before serving for the freshest look.

What if I don’t have Easter egg molds?

You can use silicone half-sphere molds or even small cupcake liners to shape the chocolate shells, though the eggs may not look as smooth and festive.

Strawberry Shortcake Easter Egg Bombs Recipe

Print Recipe

★★★★★

4.5 from 62 reviews

These Strawberry Shortcake Easter Egg Bombs are a delightful and festive dessert featuring a smooth white chocolate shell filled with a luscious strawberry shortcake mixture. Perfect for spring celebrations, these egg-shaped treats combine creamy whipped filling, crunchy shortcake crumbs, and vibrant strawberry flavors, all beautifully decorated with pink chocolate drizzle, fresh strawberries, and edible gold sprinkles.

Author: Ella
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 6 Easter egg bombs (depending on egg mold size) 1x
Category: Dessert
Method: No-Cook
Cuisine: American

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 candy melts)

Instructions

Make the Chocolate Shell: Melt the white chocolate gently using a double boiler or microwave, stirring frequently to avoid burning. Using a spoon or brush, coat the inside of Easter egg molds evenly with the melted white chocolate. Place the molds in the refrigerator and chill for about 15 minutes or until the chocolate hardens to form sturdy shells.
Prepare the Filling: In a mixing bowl, whip the softened cream cheese and heavy cream together until smooth and fluffy. Add the powdered sugar and vanilla extract, continuing to whip until fully combined. Carefully fold in the strawberry jam, crushed freeze-dried strawberries, and crushed shortcake biscuits, mixing gently to preserve some texture and distribute the ingredients evenly.
Assemble the Eggs: Remove the hardened white chocolate shells from the molds carefully. Fill half of the shells with the prepared strawberry shortcake filling, being generous but leaving a small edge at the rim. Warm the remaining white chocolate slightly and use it as “glue” to seal the filled halves with empty chocolate egg halves, pressing gently to join them completely and create a sealed egg shape.
Chill to Set: Place the assembled eggs in the refrigerator and chill for 10 to 15 minutes to allow the filling to firm up slightly and the chocolate seal to harden, ensuring that the eggs retain their shape when handled.
Decorate: Melt the pink candy melts until smooth. Drizzle the melted pink chocolate over the eggs for a lovely decorative touch. Sprinkle crushed shortcake crumbs over the drizzle while it’s still wet, and add a fresh strawberry slice and a pinch of edible gold sprinkles on top for a festive and elegant finish.
Serve & Enjoy: Present the Strawberry Shortcake Easter Egg Bombs chilled. They can be cracked open or bitten into directly to experience the creamy, fruity filling inside a crisp chocolate shell – perfect for sharing during Easter celebrations or springtime gatherings.

Notes

Ensure the chocolate is fully tempered or cooled properly to achieve a shiny and firm shell.
Use freeze-dried strawberries for intense flavor without adding extra moisture.
You can substitute strawberry jam with any berry jam for a different fruit flavor.
Handle the chocolate eggs carefully to avoid fingerprints or melting from hands.
For best results, store the finished eggs in the refrigerator until serving.

Keywords: Strawberry Shortcake, Easter Eggs, Chocolate Dessert, No-Bake Dessert, Festive Treats, Spring Recipes