Go Back
–+ servings
Strawberry Shortcake Easter Egg Bombs

Strawberry Shortcake Easter Egg Bombs for a Sweet Celebration

Delightful Strawberry Shortcake Easter Egg Bombs are perfect for a festive celebration, offering customizable flavors in an indulgent chocolate shell.
Print Recipe Pin Recipe
Prep Time 30 minutes
Chilling Time 25 minutes
Total Time 55 minutes
Servings: 12 bombs
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Shell
  • 8 ounces White Chocolate Use high-quality chocolate for a smooth, glossy finish.
  • 1 cup Pink Candy Melts Optional for a fun pop of color in your chocolate shell.
For the Creamy Filling
  • 1 cup Heavy Cream Whip for light and airy texture; substitute with coconut cream for a dairy-free version.
  • 4 ounces Cream Cheese Provides a tangy taste and creamy consistency.
  • 3 tablespoons Powdered Sugar Adjust based on your preferred sweetness.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
  • 1/4 cup Strawberry Jam Adds fruity sweetness; can swap with other berry jams.
  • 1/2 cup Freeze-Dried Strawberries Offers intense flavor and crunchy texture.
  • 1 cup Crushed Shortcake Biscuits Gluten-free options can be used.
Final Touches
  • 1/2 cup Melted Pink Chocolate For drizzling and decoration.
  • 1 cup Fresh Strawberry Slices To garnish the bombs.

Equipment

  • Microwave-safe bowl
  • egg-shaped silicone molds
  • Electric mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Melt the White Chocolate: Break the white chocolate into small pieces and heat it in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  2. Coat the Molds: Use a pastry brush to coat the insides of egg molds with melted white chocolate; refrigerate for 15 minutes until set.
  3. Whip the Filling: In a bowl, combine heavy cream, cream cheese, and powdered sugar. Whip until soft peaks form, about 3-5 minutes.
  4. Add Flavor: Gently fold in strawberry jam, freeze-dried strawberries, and crushed biscuits into the whipped cream mixture.
  5. Fill the Molds: Spoon the strawberry filling into the chilled chocolate molds, filling slightly above the edges.
  6. Seal the Eggs: Spread melted chocolate over the filled molds to cover; refrigerate for 10-15 minutes until set.
  7. Decorate and Serve: Remove the bombs from molds, drizzle with pink chocolate, and garnish with fresh strawberry slices.

Nutrition

Serving: 1bombCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 100IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

These Strawberry Shortcake Easter Egg Bombs can be made in advance and stored in an airtight container for up to 5 days, or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!