Introduction

These Strawberry Shortcake Easter Egg Bombs are a delightful twist on a classic dessert, perfect for spring celebrations. Creamy strawberry filling wrapped in a crisp white chocolate shell makes them both beautiful and delicious.

The image shows six white egg-shaped cakes covered in smooth white icing with light pink drizzle and small golden sprinkles on top, each on a white paper liner. They sit on a pink cake stand, placed on a white marbled surface. Two of the cakes are cut open in front, revealing three layers: the top layer has fresh whole strawberries with visible seeds and red color, the middle layer is light pink cream, and the bottom layer is a crumbly beige cake base. Around the pink stand are pastel-colored small egg-shaped candies in light blue, yellow, purple, and pink, along with fresh strawberries. The background is a soft blue color. 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 decoration)

Instructions

Step 1: Melt the white chocolate gently over a double boiler or in short bursts in the microwave, stirring frequently to avoid burning. Using this melted chocolate, coat the inside of Easter egg molds evenly. Place them in the refrigerator to chill for 15 minutes until firm.
Step 2: In a mixing bowl, whip the softened cream cheese and heavy cream together with powdered sugar until smooth and slightly fluffy. Fold in the strawberry jam, crushed freeze-dried strawberries, vanilla extract, and crushed shortcake biscuits until well combined.
Step 3: Remove the chocolate shells from the molds carefully. Fill half of the shells with the strawberry shortcake filling. Warm a little white chocolate to use as glue, then seal the filled halves by pressing them together with the melted chocolate along the edges.
Step 4: Refrigerate the assembled eggs for 10 to 15 minutes to set completely and ensure they hold their shape.
Step 5: Decorate the eggs by drizzling melted pink chocolate over the top, sprinkling crushed shortcake crumbs and edible gold sprinkles, and placing a fresh strawberry slice on each for a festive finish.
Step 6: Serve the eggs by cracking them open or biting directly in to enjoy the rich strawberry shortcake flavors encased in creamy chocolate.

Tips & Variations

Use good-quality white chocolate for the shell to ensure a smooth and glossy finish.
Freeze the strawberries yourself if you can’t find freeze-dried; dry them in a low oven until crisp before crushing.
Substitute shortcake biscuits with graham crackers or digestive biscuits for a different texture.
Add a little lemon zest to the filling for a fresh twist.

Storage

Store the assembled Easter egg bombs in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 10 minutes before serving for the best texture and flavor. Avoid freezing as it can affect the cream filling and chocolate shell texture.

How to Serve

The image shows several round white treats with a smooth white chocolate coating, each placed on small clear glass stands. The top of each treat has light pink drizzle in wavy lines and small round sprinkles in pink and gold colors. One treat is cut open in the front, revealing a yellow sponge cake base filled with fresh red strawberry pieces and light pink cream. Around the treats, there are small pastel-colored candy eggs and a few strawberry halves on a white marbled surface. The background is softly blurred with light pink and blue colors and a strawberry on a white stand. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these eggs ahead of time?

Yes, you can prepare them up to 2 days in advance and keep refrigerated. Assemble closer to serving for the freshest taste.

What if I don’t have an Easter egg mold?

You can use small silicone molds or even shape the chocolate shells in small hemispheres and join them carefully to create the egg shape.