Strawberry Shortcake Easter Egg Bombs: A Fun Spring Treat!

Enjoy these Strawberry Shortcake Easter Egg Bombs, a delightful spring treat combining strawberry cream with white chocolate in a fun, customizable dessert.

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Prep Time 15

Cook Time 2

Chilling Time 15

Total Time 32

Servings: 12 bombs

Course: Dessert

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chocolate Shell

8 oz White Chocolate High-quality for smooth finish
4 oz Pink Candy Melts Optional for extra color

For the Creamy Filling

1 cup Heavy Cream Substitute with coconut cream for dairy-free
8 oz Cream Cheese
1 cup Powdered Sugar
1 tsp Vanilla Extract
1/2 cup Strawberry Jam
1/2 cup Freeze-Dried Strawberries
1 cup Crushed Shortcake Biscuits

For the Decoration

4 oz Melted Pink Chocolate
1 cup Fresh Strawberry Slices
Edible Gold Sprinkles Optional

Equipment

microwave-safe bowl
Silicone brush
electric mixer
Egg-shaped molds

Method

Step-by-Step Instructions

Melt the Chocolate by microwaving the white chocolate until smooth and glossy.
Coat the Molds by using a silicone brush to cover egg-shaped molds with the melted chocolate.
Whip the Filling by combining heavy cream, cream cheese, and powdered sugar and whipping until stiff peaks form.
Add Flavor by gently folding in strawberry jam, freeze-dried strawberries, and crushed shortcake biscuits.
Fill the Molds by spooning the filling into half the chilled chocolate molds.
Seal and Chill by placing the other half of the molds on top and refrigerating them.
Decorate and Serve by unmolding the bombs, drizzling with melted pink chocolate, and garnishing.

Nutrition

Serving: 1bombCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 15mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 5IUVitamin C: 5mgCalcium: 4mgIron: 2mg

Notes

These treats can be customized for dietary preferences and are perfect for spring celebrations.

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