Strawberry Shortcake Easter Egg Bombs Recipe
Strawberry Shortcake Easter Egg Bombs are a delightful no-bake dessert featuring a creamy white chocolate shell filled with a luscious strawberry shortcake mixture. With layers of silky strawberry cream, crushed shortcake biscuits, and fresh strawberry accents, these festive Easter treats combine fruity, creamy, and crunchy textures in a fun egg shape perfect for gifting, dessert tables, or family baking activities.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 12 Easter egg bombs 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
For the Chocolate Shell
- 12 oz white chocolate, chopped (or white chocolate chips)
- 2 oz pink candy melts (or white chocolate with pink food coloring)
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 for drizzling
Instructions
- Making the Chocolate Shell: Melt the white chocolate by microwaving in 30-second intervals, stirring between each until smooth. Spoon the melted chocolate into silicone Easter egg molds, spreading it evenly to coat each cavity and form a shell. Chill in the refrigerator for 15 minutes to set. For a thicker shell, apply a second layer of melted chocolate and chill again.
- Making the Strawberry Shortcake Filling: In a mixing bowl, beat the heavy cream, cream cheese, and powdered sugar until fluffy. Gently fold in the crushed freeze-dried strawberries, strawberry jam, and vanilla extract until combined. Stir in crushed shortcake biscuits to add texture.
- Assembling the Easter Egg Bombs: Spoon the strawberry shortcake filling into half of the prepared chocolate egg shells. Brush melted white chocolate around the edges, then gently press an empty chocolate shell half on top to seal into a full egg shape. Refrigerate for 10 to 15 minutes to set the seal.
- Decorating the Bombs: Drizzle melted pink chocolate over the assembled eggs. Sprinkle crushed shortcake crumbs and edible gold sprinkles on top. Place a fresh strawberry slice on each egg for a decorative and fresh touch.
- Serving and Storing: Serve by cracking open the eggs to reveal the filling or biting into them directly. Store in an airtight container in the refrigerator for up to 5 days.
Notes
- Use good-quality white chocolate for a smooth, shiny shell that resists cracking.
- Apply double layers of chocolate shells to avoid breakage.
- Chill shells thoroughly between steps to ensure stability.
- Customize fillings by adding mini marshmallows, extra cookie crumbs, or caramel drizzle.
- Package in festive Easter boxes for charming homemade gifts.
Keywords: Strawberry Shortcake, Easter Dessert, No-Bake, White Chocolate Eggs, Festive Treat, Spring Recipe
