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Strawberry Shortcake Easter Egg Bombs decorated for Easter.

Strawberry Shortcake Easter Egg Bombs

These playful and elegant Strawberry Shortcake Easter Egg Bombs combine familiar flavors into delightful treats perfect for spring gatherings and dessert tables.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Chocolate Shell
  • 12 oz white chocolate, chopped Use high-quality chocolate for the best shine.
  • 2 oz pink candy melts For decoration.
For the Filling
  • 1/2 cup freeze-dried strawberries, crushed Pulsed in a blender for intense flavor.
  • 1/2 cup strawberry jam
  • 1/2 cup heavy cream
  • 1/2 cup cream cheese, softened
  • 2 tbsp powdered sugar Adjust for sweetness.
  • 1 tsp vanilla extract
  • 1/2 cup crushed shortcake biscuits
For Decoration
  • Crushed shortcake crumbs For decoration.
  • Fresh strawberry slices For decoration.
  • Edible gold sprinkles For decoration.
  • Melted pink chocolate For decoration.

Method
 

Make the Shells
  1. Melt the white chocolate in 30-second intervals, stirring until smooth.
  2. Spoon melted white chocolate into a silicone Easter egg mold to form a shell and refrigerate for 15 minutes.
  3. Add another layer of chocolate if needed and chill again.
Prepare the Filling
  1. In a bowl, beat heavy cream, cream cheese, and powdered sugar until fluffy.
  2. Fold in freeze-dried strawberries, strawberry jam, and vanilla extract.
  3. Mix in crushed shortcake biscuits.
Assemble the Eggs
  1. Spoon the filling into half of the chocolate egg molds, brush edges with melted white chocolate, and press another shell half on top.
  2. Refrigerate for 10-15 minutes to seal.
Decorate
  1. Drizzle melted pink chocolate over the eggs, sprinkle with crushed crumbs and edible gold, and top with a strawberry slice.
Serve
  1. Serve by breaking open the egg or biting directly.

Notes

Keep the eggs in a single layer in an airtight container in the refrigerator for up to 5 days. For a softer filling, let them sit at room temperature for 10-15 minutes before serving. Use a warm knife to trim edges if the shell halves don’t match perfectly.