Irresistible Strawberry Shortcake Easter Egg Bombs
Delightful Easter treats combining creamy strawberry filling and a glossy chocolate shell, perfect for spring celebrations.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces White Chocolate
- 1 cup Pink Candy Melts (Optional for color enhancement)
- 1 cup Heavy Cream
- 8 ounces Cream Cheese
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1/2 cup Strawberry Jam
- 1/4 cup Freeze-Dried Strawberries
- 1/2 cup Crushed Shortcake Biscuits
- 1 cup Fresh Strawberry Slices
- 1/2 cup Melted Pink Chocolate
- Edible Gold Sprinkles (Optional for decoration)
Instructions
- Prepare your egg molds.
- Melt the white chocolate in a microwave-safe bowl.
- Coat the insides of your egg molds with melted white chocolate.
- Whip the heavy cream until soft peaks form.
- Mix the cream cheese and powdered sugar until smooth, then fold in the whipped cream and other filling ingredients.
- Fill each chocolate-coated egg mold with the strawberry cream filling.
- Seal each egg with a layer of melted chocolate.
- Unmold the eggs once fully hardened and decorate with melted pink chocolate and gold sprinkles.
Notes
Feel free to experiment with different chocolate types and berry combinations.
Nutrition
- Serving Size: 1 egg bomb
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Easter, Strawberry Shortcake, Chocolate, Spring desserts, Fun treats