Strawberry Shortcake Easter Egg Bombs Recipe
Delight in the festive and delicious Strawberry Shortcake Easter Egg Bombs, featuring a crisp white chocolate shell filled with a luscious strawberry shortcake cream. These beautifully decorated treats combine the fruity tang of freeze-dried strawberries and strawberry jam with creamy whipped cream and cream cheese, all nestled inside a crunchy chocolate egg. Perfect for Easter celebrations or any special occasion, these no-bake, chilled egg bombs are as fun to make as they are to eat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6 Easter Egg Bombs 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
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
Instructions
- Make the Chocolate Shell: Melt the white chocolate until smooth and glossy. Using this melted chocolate, coat the inside of Easter egg molds evenly. Place the molds in the refrigerator for about 15 minutes to allow the chocolate shell to harden completely.
- Prepare the Filling: In a mixing bowl, whip the softened cream cheese with the heavy cream and powdered sugar until smooth and fluffy. Gently fold in the strawberry jam, crushed freeze-dried strawberries, and crushed shortcake biscuits to create a creamy, textured strawberry shortcake filling.
- Assemble the Eggs: Remove the hardened chocolate shells from the molds. Fill half of the chocolate egg shells with the prepared strawberry shortcake mixture. Warm the pink candy melts and use them to seal the edges by gently brushing the rim of the filled half. Press the corresponding empty chocolate half on top to form a complete egg.
- Chill to Set: Place the assembled Easter egg bombs in the refrigerator for 10–15 minutes to allow the filling to firm up and the chocolate edges to set firmly together.
- Decorate: Drizzle the cooled eggs with melted pink chocolate. Sprinkle crushed shortcake crumbs and edible gold sprinkles over the surface, and top each egg with a fresh slice of strawberry for a festive finish.
- Serve & Enjoy: Serve these delightful Easter egg bombs chilled. Crack them open or take a bite to experience the perfect combination of creamy strawberry shortcake filling and crisp chocolate shell.
Notes
- If white chocolate seizes while melting, add a small amount of vegetable oil or cream to smooth it out.
- Freeze-dried strawberries add intense flavor and crunch; do not substitute with fresh strawberries in the filling.
- You can prepare the filling and chocolate shells ahead of time and assemble just before serving to keep the filling fresh.
- Use a silicone mold for easy removal of chocolate shells without cracking.
- For extra stability, chill the filled eggs overnight.
Keywords: Strawberry Shortcake, Easter Egg, No-Bake Dessert, White Chocolate, Festive Treat, Spring Dessert
