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Emma

Strawberry Shortcake Easter Egg Bombs: A Sweet Surprise

Strawberry Shortcake Easter Egg Bombs are a delightful dessert that combines the flavors of fresh strawberries, whipped cream, and pound cake, all encased in a white chocolate shell, perfect for Easter celebrations.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup fresh strawberries hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 package 10 oz of store-bought pound cake, cut into small cubes
  • 1 cup white chocolate chips
  • 1 tablespoon coconut oil
  • 1 package 12-count plastic Easter egg molds

Method
 

  1. In a medium bowl, combine the sliced strawberries, granulated sugar, and 1 teaspoon of vanilla extract. Stir gently and let sit for about 15 minutes to macerate.
  2. In a separate bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and 1 teaspoon of vanilla extract, continuing to whip until stiff peaks form.
  3. In a microwave-safe bowl, melt the white chocolate chips and coconut oil together in 30-second intervals, stirring in between until smooth.
  4. Using a spoon, coat the inside of each plastic Easter egg mold with the melted white chocolate, ensuring an even layer. Place the molds in the refrigerator for about 10 minutes to set.
  5. Once the chocolate has hardened, remove the molds from the refrigerator. Fill each egg half with a layer of pound cake, followed by a layer of the macerated strawberries, and then a dollop of whipped cream. Repeat the layers until the molds are full, finishing with whipped cream on top.
  6. Carefully press the two halves of the egg together and dip the seam in any remaining melted white chocolate to seal. Place the filled eggs back in the refrigerator for at least 30 minutes to set completely.
  7. To serve, gently remove the eggs from the molds and place them on a serving platter. Enjoy your Strawberry Shortcake Easter Egg Bombs!

Nutrition

Serving: 1eggCalories: 180kcalCarbohydrates: 14gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 3gCholesterol: 30mgSodium: 50mgFiber: 1gSugar: 10g

Notes

  • For a chocolate twist, use chocolate cake instead of pound cake and dark chocolate for the coating.
  • Add a sprinkle of crushed graham crackers on top of the whipped cream for a crunchy texture.

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