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Strawberry Shortcake Easter Egg Bombs

Strawberry Shortcake Easter Egg Bombs: Sweet No-Bake Delight

These Strawberry Shortcake Easter Egg Bombs are a festive treat combining classic flavors in a no-bake dessert. Perfect for Easter celebrations!
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Prep Time 30 minutes
Chilling Time 15 minutes
Total Time 45 minutes
Servings: 12 bombs
Course: Desserts
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Shell
  • 8 oz White Chocolate Use high-quality chocolate for a smooth finish.
  • 3 oz Melted Pink Chocolate For decorative drizzle.
For the Strawberry Filling
  • 8 oz Cream Cheese Provides creaminess and tang.
  • 1 cup Heavy Cream Whip well for best results.
  • 1 cup Powdered Sugar Can be substituted with a sugar alternative.
  • 1/2 cup Strawberry Jam Adjust quantity based on desired sweetness.
  • 1/2 cup Freeze-Dried Strawberries Adds concentrated flavor; can substitute with fresh.
  • 1 cup Crushed Shortcake Biscuits Graham crackers can be used as an alternative.
  • 1 teaspoon Vanilla Extract Use pure for the best flavor.
For Decoration
  • 4 oz Pink Candy Melts For drizzling decoration.
  • 6 slices Fresh Strawberry Slices Select ripe strawberries for decoration.
  • Edible Gold Sprinkles Optional garnish for presentation.

Equipment

  • microwave-safe bowl
  • Easter egg molds
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Begin by melting high-quality white chocolate in a microwave-safe bowl, heating it in 30-second intervals and stirring until completely smooth.
  2. Coat the inside of Easter egg molds with the melted chocolate and refrigerate for about 15 minutes to set.
  3. In a mixing bowl, combine cream cheese, heavy cream, and powdered sugar. Whip on medium speed until fluffy, about 2-3 minutes.
  4. Carefully fold in strawberry jam, crushed freeze-dried strawberries, and shortcake biscuits until well combined.
  5. Gently remove the chocolate shells from the molds and fill half of each shell with the strawberry filling.
  6. Seal the halves with a thin layer of melted white chocolate and chill for another 10-15 minutes.
  7. Melt the pink candy melts and drizzle over the egg bombs, then sprinkle crushed shortcake crumbs on top.
  8. Garnish with fresh strawberry slices before serving.

Nutrition

Serving: 1bombCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 20mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

These Strawberry Shortcake Easter Egg Bombs can be customized with different fillings and can be stored in the fridge for up to one week or frozen for longer storage.

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