Description
These Strawberry Shortcake Easter Egg Bombs are the ultimate Easter dessert—bringing together the classic flavors of strawberry shortcake with a fun chocolate-covered twist. The rich, creamy strawberry filling is wrapped in a crisp white chocolate shell and decorated with pastel drizzles, sprinkles, and shortcake crumbs. Easy to make and perfect for gifting, these adorable Easter egg bites will steal the show on any dessert table.
Ingredients
For the White Chocolate Shell:
- 12 oz white chocolate, chopped (or white chocolate chips)
- 2 oz pink candy melts (or white chocolate with pink food coloring)
For the Strawberry Shortcake Filling:
- ½ cup freeze-dried strawberries, crushed into powder
- ½ cup strawberry jam or preserves
- ½ cup heavy cream
- ½ cup cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ cup crushed shortcake biscuits (or vanilla wafers)
For the Decorative Toppings:
- Crushed shortcake crumbs
- Fresh strawberries, sliced
- Edible gold sprinkles
- Melted pink chocolate for drizzling
Instructions
Step 1: Create the Chocolate Shell
- Melt the white chocolate in 30-second intervals in the microwave, stirring between each until smooth.
- Using a silicone Easter egg mold, coat the inside with a thin layer of melted chocolate, ensuring an even coverage.
- Place the mold in the refrigerator for 15 minutes until the chocolate is firm.
- Repeat the process with a second layer of chocolate for extra durability, then chill again.
Step 2: Prepare the Strawberry Shortcake Filling
- In a large bowl, beat the heavy cream, cream cheese, and powdered sugar until fluffy.
- Gently fold in crushed freeze-dried strawberries, strawberry jam, and vanilla extract until smooth.
- Stir in the crushed shortcake biscuits for an added crunchy texture.
- Cover and chill for 30 minutes to firm up.
Step 3: Assemble the Easter Egg Bombs
- Spoon the strawberry shortcake filling into half of the chocolate egg molds.
- Use a small brush to apply melted white chocolate around the edges of the filled egg molds.
- Gently press an empty chocolate shell half on top to seal the egg.
- Refrigerate for 10-15 minutes to set completely.
Step 4: Decorate the Easter Egg Bombs
- Drizzle melted pink chocolate over the top for a decorative touch.
- Sprinkle with crushed shortcake crumbs and edible gold sprinkles.
- Garnish with a fresh strawberry slice before serving.
Step 5: Serve and Enjoy!
- Serve chilled for the best texture and flavor.
- Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
Notes
- Use High-Quality White Chocolate for the smoothest coating and best flavor.
- Double-Coat the Shells to prevent breaking and make them easier to handle.
- Chill Between Steps to keep the chocolate from melting and for easier assembly.
- Freeze-Dried Strawberries provide intense strawberry flavor without adding extra moisture.
- Seal the Eggs Properly using a small amount of melted chocolate before chilling again.
- Prep Time: 30 minutes
- Chill Time: 3 hours (including freezing and setting)
- Category: Dessert
- Method: No-bake
- Cuisine: American