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Strawberry Shortcake Easter Egg Bombs

Delightful Strawberry Shortcake Easter Egg Bombs

Delightful Strawberry Shortcake Easter Egg Bombs are bite-sized, filled with luscious strawberry cream, perfect for spring gatherings and quick dessert preparation.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 15 minutes
Total Time 47 minutes
Course Desserts
Cuisine American
Servings 12 bombs
Calories 180 kcal

Equipment

  • Microwave-safe bowl
  • Silicone molds
  • Electric Mixer
  • spatula

Ingredients
  

For the Chocolate Coating

  • 8 oz White Chocolate melts beautifully to create a sweet shell for your eggs.
  • 4 oz Pink Candy Melts (optional) adds a cute, colorful touch for those extra festive vibes.

For the Cream Filling

  • 1 cup Heavy Cream whips to fluffy perfection, forming the base of your delicious filling.
  • 8 oz Cream Cheese provides a rich, creamy texture that complements the strawberries.
  • 1 cup Powdered Sugar sweetens your filling for that perfect strawberry shortcake flavor.
  • 1 teaspoon Vanilla Extract enhances the overall flavors, bringing depth to your dessert.

For the Strawberry Goodness

  • ½ cup Strawberry Jam infuses the filling with a luscious burst of fruity delight.
  • ½ cup Freeze-Dried Strawberries adds a crunchy component that brightens every bite.
  • 1 cup Crushed Shortcake Biscuits gives a delightful texture reminiscent of classic strawberry shortcake.

For Decoration

  • 4 oz Melted Pink Chocolate drizzles beautifully for that eye-catching look.
  • 1 cup Fresh Strawberry Slices garnishes each bomb with a fresh taste and visual appeal.
  • Edible Gold Sprinkles (optional) elevates your presentation and adds a touch of elegance.

Instructions
 

Step-By-Step Instructions

  • Begin by breaking the white chocolate into small pieces and placing them in a microwave-safe bowl. Microwave in intervals of 30 seconds, stirring after each interval until the chocolate is melted, smooth, and glossy.
  • Using a silicone brush, coat the insides of your egg-shaped molds with the melted white chocolate, ensuring an even and thick layer. Refrigerate the molds for approximately 15 minutes.
  • In a mixing bowl, combine the heavy cream, cream cheese, and powdered sugar. Whip on medium speed until stiff peaks form, about 2-3 minutes.
  • Carefully fold in the strawberry jam, freeze-dried strawberries, and crushed shortcake biscuits into the whipped filling.
  • Spoon the strawberry cream filling into half of the chilled chocolate molds, leveling the tops for a neat finish.
  • Position the other half of the chocolate molds on top of the filled ones and gently press together to seal the edges well. Chill for another 10 to 15 minutes.
  • Once set, carefully unmold the bombs from the silicone molds. Drizzle melted pink chocolate over each bomb and garnish with fresh strawberry slices and optional edible gold.

Notes

Allowing the bombs to chill properly ensures they set firmly and unmold easily. Properly store uneaten bombs in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition

Serving: 1bombCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 55mgPotassium: 60mgFiber: 1gSugar: 15gVitamin A: 150IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg
Keyword bite-sized desserts, chocolate bombs, Easter desserts, spring treats, strawberry desserts, Strawberry Shortcake Easter Egg Bombs
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