Strawberry Shortcake Easter Egg Bombs Recipe
Delight in these festive Strawberry Shortcake Easter Egg Bombs featuring a creamy strawberry shortcake filling encased in a crisp white chocolate shell. Perfect for spring celebrations, these indulgent treats combine the sweetness of freeze-dried strawberries, jam, and shortcake crumbs with a decorative touch of pink chocolate drizzle and edible gold sprinkles.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 6 Easter Egg Bombs 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
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 (from candy melts)
Instructions
- Make the Chocolate Shell: Melt the chopped white chocolate until smooth. Using Easter egg molds, coat the insides evenly with the melted white chocolate and chill in the refrigerator for 15 minutes to set a firm shell.
- Prepare the Filling: In a mixing bowl, whip together the softened cream cheese, heavy cream, and powdered sugar until light and fluffy. Gently fold in the strawberry jam, crushed freeze-dried strawberries, vanilla extract, and crushed shortcake biscuits until well combined.
- Assemble the Eggs: Spoon the strawberry shortcake filling into half of the chilled chocolate egg shells. Seal each filled half by brushing edges with melted white chocolate, pressing the halves together carefully, and smoothing the seam with additional melted chocolate if needed.
- Chill to Set: Place the assembled Easter egg bombs into the refrigerator and chill for 10–15 minutes to ensure they hold their shape firmly.
- Decorate: Drizzle the assembled eggs with melted pink candy melts chocolate. Sprinkle crushed shortcake crumbs, add fresh strawberry slices, and finish with edible gold sprinkles for an elegant touch.
- Serve & Enjoy: Serve chilled and encourage guests to crack open the eggs or bite directly into the decadent strawberry shortcake-filled treats.
Notes
- Use high-quality white chocolate for the shell to ensure a smooth, shiny finish.
- Freeze-dried strawberries add intense flavor without adding moisture, maintaining a firm filling texture.
- If you don’t have shortcake biscuits, graham crackers or digestive biscuits can be used as a substitute.
- Ensure the cream cheese is softened to room temperature for easy whipping.
- Store the finished Easter egg bombs in the refrigerator and consume within 3 days for optimal freshness.
Keywords: Strawberry Shortcake, Easter Egg Bombs, White Chocolate Shell, No-Bake Dessert, Spring Treat, Festive Dessert
