Strawberry Shortcake Easter Egg Bombs Recipe
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.
- 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
