Dessert

Strawberry Shortcake Easter Egg Bombs Recipe

ByClara Bennett December 10, 2025December 10, 2025

Introduction

These Strawberry Shortcake Easter Egg Bombs are a delightful twist on a classic dessert. With a creamy strawberry filling encased in a crisp white chocolate shell, they are perfect for spring celebrations or anytime you want a sweet treat with a festive touch.

The image shows four round cake balls covered in smooth white chocolate, each drizzled with thin pink icing lines and decorated with small pink and gold round sprinkles on top. One cake ball is cut in half, revealing three layers inside: a pink creamy strawberry layer with visible red strawberry pieces on top, and a yellow sponge cake layer at the bottom. The cake balls are placed on clear glass stands and a white marbled textured surface covered with a light pink cloth, accompanied by pastel-colored speckled candy eggs and a fresh, cut strawberry. In the background, a whole red strawberry sits on a small white round pedestal. 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
Crushed shortcake crumbs (for decoration)
Fresh strawberry slices (for decoration)
Edible gold sprinkles (for decoration)
Melted pink chocolate (for drizzling)

Instructions

Step 1: Melt the white chocolate gently using a double boiler or microwave in short bursts, stirring until smooth.
Step 2: Use the melted white chocolate to coat Easter egg molds evenly. Place the molds in the refrigerator for about 15 minutes to set the chocolate shells.
Step 3: In a mixing bowl, beat the cream cheese until smooth. Add the heavy cream, powdered sugar, and vanilla extract, then whip until soft peaks form.
Step 4: Fold in the strawberry jam, crushed freeze-dried strawberries, and crushed shortcake biscuits gently until well combined.
Step 5: Remove the chocolate shells from the molds. Fill half of the shells with the strawberry shortcake mixture.
Step 6: Seal the filled shells by brushing the edges with melted white chocolate and pressing two halves together carefully. Chill for 10–15 minutes to set.
Step 7: Drizzle melted pink chocolate over the egg bombs, sprinkle with shortcake crumbs and edible gold sprinkles, and top with fresh strawberry slices for a beautiful finish.
Step 8: Serve immediately to crack open and enjoy, or keep chilled until ready to eat.

Tips & Variations

Use freeze-dried raspberries instead of strawberries for a tart twist.
If you don’t have Easter egg molds, small silicone molds work well to create the chocolate shells.
Chill the cream cheese beforehand for easier whipping and a smoother filling texture.

Storage

Store the completed egg bombs in an airtight container in the refrigerator for up to 3 days. For best texture, consume within this time. If needed, bring them to room temperature for a few minutes before serving to soften the filling slightly.

How to Serve

The image shows a group of round white chocolate-covered treats with a smooth texture, each decorated with thin pink drizzle lines and small gold and pink sprinkles on top, sitting in pastel pink paper cups arranged on a pink cake stand. The treats are mainly white with a soft shine, and two of them are cut in half in front, revealing three inner layers: a bottom crunchy golden layer, a middle pale pink creamy layer, and a top layer of white cream with fresh red strawberries placed vertically inside. There are pastel-colored candy eggs scattered around the scene, along with fresh red strawberries, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture that may affect the filling’s texture. Freeze-dried strawberries keep the filling firm and add concentrated flavor, but you can finely chop fresh strawberries and drain any excess liquid before use as a substitute.

How do I prevent the white chocolate shells from melting while assembling?

Work quickly with the chocolate shells and keep them chilled until ready to fill. Use cool hands or gloves to handle the shells and assemble over a cool surface to prevent melting.